Peach Maple Bundt Cake
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:
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.
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 water (237 ml)
- ¾ cup pure maple syrup (175 ml)
- 2 peaches , sliced
For the cake:
- 1 cup unsalted butter , at room temperature (226 grams)
- 2 cups packed light or dark brown sugar (400 grams)
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (360 grams)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup buttermilk (115 ml)
- 2 cups peaches , peeled and diced (340 grams, 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°F. 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.
20 Comments on “Peach Maple Bundt Cake”
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!
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
Thanks Stacy, it really is a winning combo!
I loved your feature in the magazine!! Also, this cake looks lovely!
Thank you, Katrina! You always leave such nice comments. 🙂
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!
Thanks Dara! You’ll have to let us know if you come us with any infusions of your own, you’re always so creative!
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.
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. 😉
Gorgeous! What a perfect, summer dessert! It was a blast working together on the magazine! xoxo
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
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!
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.
Thanks Georgia! I’m all about the peaches right now too, I’m hooked!
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
Mmm what a gorgeous cake it sounds and looks! Can’t wait to make it when summer arrives here down under 🙂
Thanks, Irene. And I LOVE the name of your blog! 🙂
peach and maple make a perfect pair!!!