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).
Peach Maple Bundt Cake
For the simple syrup:
- 1 cup (237 ml) water
- 3/4 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
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup (115 ml) buttermilk
- 2 cups (340 grams) peaches, peeled and diced, from about 2-3 medium peaches
To make the simple syrup:
- 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:
- Preheat oven to 350 degrees. Butter and flour a 10-inch bundt cake pan.
- In a medium bowl, combine the flour, baking soda, salt and cinnamon.
- 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.
- Add the flour mixture in two additions, alternating with the buttermilk, mixing until just combined. Fold in the diced peaches.
- 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.
- 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.
- 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.