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
-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
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
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.