I think the weather changed about 10 times during the short time in which I shot these photos. Rain, thunder, sun – repeat. It’s been like that lately. You don’t know if there’s going to be a thunderstorm or no clouds in sight. I decided to stay inside today and bake this cake. My mind was set on a thunderstorm and peach popsicles but somewhere along the way I changed my mind and decided to bake a bundt cake instead.
Peaches always make me think of Seinfeld. You know the episode where Kramer and Newman buy Mackinaw peaches (which apparently don’t really exist) from Oregon, and they are only ripe for two weeks every year. Kramer looses his sense of taste so he can’t taste the peaches. How frustrating.
Luckily, I can taste these peaches. They “make the taste buds come alive” as Kramer says. True.
I hate making a mess so I either eat them over the sink or cut them into little pieces and eat them with a fork.
I decided to pair this bundt with vanilla, lemon glaze and lavender.
Peach bundt cake
with lemon glaze and lavender
adapted from Week of menus
Notes on this recipe
-Serves 6-8
-I halved the original recipe because I simply wanted to make a smaller cake. This bundt pan holds about 4 cups batter when filled to the brim. This recipe makes approximately 3 – 3 1/2 cups batter.
-Bring all ingredients to room temperature before baking.
-The original recipe calls for sour cream but I made my own buttermilk by mixing the 1/2 cup (minus 1 tbsp) milk with 1 tbsp lemon juice. Let stand for 20-30 minutes at room temperature before using.
-I baked my cake for about 50-60 minutes, but the pan I used is made of silicone and I’m not sure if that affects the baking time. Start checking after about 35-40 minutes.
For the cake
1 1/2 cup (210 g) all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick butter (113 g), softened
3/4 cup + 1 1/2 tbsp (190 g) granulated sugar
2 large eggs, at room temperature
1/2 vanilla bean (seeds) or 1/4 tsp vanilla powder
1/2 cup (120 ml) sour cream or buttermilk
1 cups diced peaches (150 g or about 1 1/2 peach)
For the glaze
1/2 cup (75 g) powdered sugar
1-2 tbsp lemon juice
Edible lavender flowers
Cake
Preheat oven to 175°C (350°F). Butter and flour a 4 – 4 1/2 cup bundt pan.
Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.
Beat the butter until creamy, about 2 minutes. Gradually add sugar and beat until the mixture is light in texture and color, about 3 minutes.
Beat in eggs one at a time, beating well after each addition. Scrape down sides of bowl. Beat in vanilla. Add flour mixture and sour cream or buttermilk in additions.
Scoop about 1/3 of the batter into the pan, smooth with a spatula and sprinkle with some peaches. Put the rest of the batter and the peaches in layers, smoothing the top.
Bake cake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Let cool completely
Glaze
Whisk together powdered sugar and lemon juice in a bowl. Add more powdered sugar if it needs to be thicker, or more lemon juice if it needs to be looser. It should be quite thick but still pourable. Spoon glaze over cake. Sprinkle lavender flowers on top.
Looks wonderful!
Thanks!
This is gorgeous! I'm excited for peach anything at this time of year, but paired with lemon and lavender, it sounds even more incredible. Beautiful.
Thank you so much Cynthia, and I totally agree with you.
I'm pretty sure this is the first thing I will make when I no longer have gestational diabetes – I LOVE the combination of peach and lemon.
i want to bury my face in this cake!
I absolutely love this cake!! I think it is so delicate and girlish…beautiful!! Best wishes, Mary
gosh, that looks delicious!
That looks incredible! Love the fresh flavors in here, lavender desserts are my fav. 🙂
I have to make that cake! Because of my name, but also because I really like lavender! Great recipe!
Seriously yummo! Fantastic photos and love the glaze!
The styling of your photos is so pretty! And the combination of lemon, lavender and peaches sounds perfectly summery.
I love everything you do so much! Your cakes are always the best looking. It's my first time commenting on your blog but I've been a long time fan. It's always so exciting to see your new blog posts! Thank you for your awesome work.
I am glad you made bundt cake with peaches 🙂 it's too cold here for popsicles 😀
Now I know what to make of peaches! Wonderful photos!;)
Absolutely gorgeous looking cake! Amazing – and what a photo shoot! The prettiest pics ever!
This is so beautiful Linda! The styling is gorgeous as usual!
http://youtube.com/addalittlefood
This is stunning!! Love the lavender in there 🙂
Tried the recipe today! All my family loved it 🙂 it so easy to make and yet so delicious! I love your blog, the photos are beautiful and the recipes wonderful. Thanks for sharing your talent with us :))
This cake sings a song to me… What a beautiful flavor combination, Linda! Love the shadows in these pictures. xoxo
What a gorgeous cake! With the runny icing as well, it looks so scrumptious! As I sit here at my desk, drooooooling 🙂
Gorgeous photos x
Just gorgeous, I love the peaches with lavender!
Thanks so much Laura! So do I 🙂
I absolutely love your blog! I'm slowly making my way through your recipes, and I LOVE your style of photography – its exquisite! Can't wait to have your books in English (though I don't think I can wait that long so I might just have to get them in Swedish ;)) I've just started up my own blog (I took one look at yours and it inspired me to start my own, so thank you) and would love for you to have a quick look http://www.cocoluce.blogspot.com
What a beautiful cake – and recipe! I love the idea of adding lavender, thank you for sharing!
i want a slice! it's so pretty – love the shape of your bundt, too! (that sounded weird)… gorgeous photos of course! i have some lavender growing in the yard too, can't wait to use it for something! xo
Lovely Photos, as always. The look actually changes with the weather situation…
Great combination: peaches, lavender, vanilla!!!
Have a great sunny! day,
Tina
WOW. this is so incredibly beautiful. another great post as usual! thanks for sharing!
What is with the weather this summer?! It's been the same here in Italy – ever-changing. Still, I have a bit of a soft spot for summer thunderstorms so I don't mind too much…
So happy that you decided to make this cake – I have a soft spot for bundt cakes too… 🙂
Looks really good!!!
I have a very similar one in my blog, hope you like it 😉
modestly mine is not even half way through yours…
http://www.lacocinadecarolina.com/2014/05/bizcocho-de-naranja.html
Beautiful recipe and beautiful pictures!! This looks amazing, however I am so scared about making cakes…I am the most impatient baker ever…I always screw them up somehow by being impatient. But I might have to make an exception for this one…I am on such a peach craze at the moment (summer!!) so this looks ridiculously tempting! Thanks for the recipe, I will be using it! Do you think I can make it in a different shaped pan? x
Aww, I'm impatient too! I usually screw up when removing the cake from the pan because of that. You can definitely make it in a different shaped pan, just make sure to check the size! x
Hi Linda, how big is your pan?
Hi Federico! It's about 4 cups (about 1 litre) when filled to the brim 🙂
These photos are gorgeous! And your bundt sounds delicious!
Dieses Rezept ist einfach genial! http://www.desi9n.at
Love the photos for this post….plus I live in Oregon. You're my favorite blogger, you give me interspersion for the photos that i take for my food blog…"Plentiful Plate". I just hope i can be as amazing as you one day 🙂
Hi Daniel! Aww, aren't you sweet! You are super talented, that peach crostata looks amazing! I wish I could have a bite 🙂
Hi Linda, I am discovering this recipe tonight, how could I have missed it ? Could you please tell me whait is the brand of your pan ? I love it ! Thanks. Laetitia
Hi Laetitia! The pan doesn't have a brand on it unfortunately.. I bought it at a nearby supermarket. It's a silicone pan if that helps!
Hi – I just found your blog and am excited to try some of your recipes! I have fresh farmer's market peaches I froze in Sept. If I use them, what would I need to change to the recipe?
your creations are lovely! regards – Julie
Hi! I've never tried using frozen peaches in this, the only thing I could think of is that they would release a bit more liquid, but I actually dont know!