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+ servings

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.

Ingredients

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)

Instructions

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.
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.

Nutrition

Calories: 502kcal, Carbohydrates: 79g, Protein: 7g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 124mg, Sodium: 129mg, Potassium: 272mg, Fiber: 2g, Sugar: 53g, Vitamin A: 773IU, Vitamin C: 3mg, Calcium: 88mg, Iron: 2mg
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