A buttermilk pound cake filled with fresh peaches gets a boost of flavor from a peach-maple simple syrup that’s brushed on after baking.

Peach Maple Bundt Cake

What started several months ago with a few emails back and forth with my friend Kelley of Mountain Mama Cooks about a foodie date to play with infused syrups and oils, has now culminated in this gorgeous feature in the latest FoodieCrush Magazine:

FoodieCrush Magazine Feature

FoodieCrush Magazine Feature

Beautifully Infused from the Summer 2013 FoodieCrush Magazine by Heidi Larsen

The entire magazine is spectacular, and worth a read cover to cover. Heidi always does such stunning work and I’m honored to be included in this issue!

I was hooked on infusions that first afternoon Kelley and I got together and I haven’t looked back. In the magazine you’ll find recipes for all sorts of oils, vinegars, salts, and syrups infused with the flavors of summer. We highlighted one recipe from every category in the feature, and I wanted to give you one more using a simple syrup from the magazine, as an example of how you can use infusions in your baking.

Peach Maple Bundt Cake

To enhance the flavor of a cake, simply poke holes in it while it’s still warm and brush with a flavored simple syrup. This buttermilk bundt cake was already delicious, with a hint of cinnamon and filled with fresh diced peaches, but a peach-maple simple syrup sends it over the top.

Peach Maple Bundt Cake Peach Maple Bundt Cake

If you’re looking for a nice summer cake, look no further! It’s also a perfect accompaniment for a little magazine browsing (hint, hint).

Peach Maple Bundt Cake

Peach Maple Bundt Cake
A buttermilk pound cake filled with fresh peaches. It gets a boost of flavor from a peach-maple simple syrup that's brushed on after baking.
Yield: One bundt cake
For the simple syrup:
  • 1 cup (237 ml) water
  • ¾ cup (175 ml) pure maple syrup
  • 2 peaches, sliced
For the cake:
  • 1 cup (226 grams) unsalted butter, at room temperature
  • 2 cups (400 grams) brown sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups (360 grams) all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ½ cup (115 ml) buttermilk
  • 2 cups (340 grams) peaches, peeled and diced, from about 2-3 medium peaches
To make the simple syrup:
  1. Combine the water, maple syrup and sliced peaches in a small saucepan. Set over medium high heat and bring to a boil. Remove from heat, cover, and steep at room temperature for 1 hour. Strain and chill.
To make the cake:
  1. Preheat oven to 350 degrees. Butter and flour a 10-inch bundt cake pan.
  2. In a medium bowl, combine the flour, baking soda, salt and cinnamon.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar until pale and creamy. Add the eggs one at a time, mixing after each, followed by the vanilla.
  4. Add the flour mixture in two additions, alternating with the buttermilk, mixing until just combined. Fold in the diced peaches.
  5. Pour batter into the prepared bundt cake pan and bake until golden and a toothpick inserted into the center comes out with a few dry crumbs, about 1 hour.
  6. While the cake is still warm, use a thin skewer to poke holes into the cake, pressing the skewer all the way to the bottom of the pan. Space the holes about 1 inch apart. Generally brush the simple syrup over the top of the cake, letting it soak into the holes.
  7. Allow the cake to cool completely in the pan, then turn out onto a plate. Serve with sliced peaches and more simple syrup, if desired.
Note: The recipe makes more simple syrup than is required for this cake. Store leftovers in the fridge for several months. Use to flavor beverages, etc.

Cake recipe adapted from [Taste of Home}http://www.tasteofhome.com/Recipes/Peach-Pound-Cake].

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20 Responses to Peach Maple Bundt Cake

  1. I’m totally, completely, absolutely sure this will become my new favorite bundt cake! Peaches in a cake?! It sounded so right to me when I read the title…not to mention the great tip on how to use a simple syrup to enhance the flavor of the cake!
    Thanks so much for this recipe!

    xo, Elisa

  2. Annalise, I am completely enamored with the idea of an infused syrup comprised of maple syrup and peaches for a peach studded Bundt buttermilk cake with a whisper of cinnamon! Mmm. Bravo! xo

  3. I loved your feature in the magazine!! Also, this cake looks lovely!

  4. The feature on you and Kelley in Foodiecrush is fantastic, and I’ll be referring back to your infused oil recipe ideas over and over again.

    I don’t make bundt cakes often enough and I’ve got to say that this one is going to be at the top of my list next time!

    • Annalise says:

      Thanks Dara! You’ll have to let us know if you come us with any infusions of your own, you’re always so creative!

  5. Congratz on your feature in foodie crush. I adore your blog and so deserve every word written in this magazine. I find you so inspiration and it nice to see your other side or the face behind the blog.

    I am sad now that am in winter (so no stone fruit) But I will be counting the days till I can make this.

    • Annalise says:

      Thank you, Belinda! I’m sorry peaches aren’t in season where you are. You’ll have to bake it in a few months and then tell me all about it so I can be jealous of your peaches during our winter. 😉

  6. Gorgeous! What a perfect, summer dessert! It was a blast working together on the magazine! xoxo

  7. You guys are the stars of the show and I was so lucky to taste test the results. But this cake? Where was it hiding in your arsenal? I am in love! Bundt cakes are my go-to since I can’t seem to frost a traditional cake to save my life. I love this, and thank you from the moon and back for all you did for the mag. XOXOXO

    • Annalise says:

      If only I dreamed up this cake sooner! It is a real winner, that’s for sure. And thank YOU for foodiecrush, it is a gift to us all! Will be happy to help out with the mag whenever you need it!

  8. Annalise, this cake is so beautiful and summery! I can’t get enough of peaches lately. Your photos are just stunning, too. You really know how to set the scene for a gorgeous image! Thanks for sharing.

  9. Claire says:

    Great cake!! what a coincidence, I have published one similar in my blog, it’s cool!!! You can see ir here http://www.entrandoenlacocina.com/2013/07/bundt-cake-de-melocotones-al-cardamomo.html

  10. Mmm what a gorgeous cake it sounds and looks! Can’t wait to make it when summer arrives here down under 🙂

  11. Nessa says:


  12. becky says:

    peach and maple make a perfect pair!!!

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