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.
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:
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.
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.
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).
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