Peach Maple Bundt Cake: A Delicious Buttermilk Pound Cake with Infused Syrup
Indulge in a slice of summer heaven with our Peach Maple Bundt Cake! This exquisite buttermilk pound cake is generously filled with succulent fresh peaches, making every bite a burst of seasonal flavor. What truly sets this cake apart is the homemade peach-maple simple syrup, painstakingly crafted and brushed onto the warm cake after baking. This infusion not only locks in moisture but also imparts an incredible depth of peachy, maple sweetness that elevates the entire dessert to an unforgettable experience.
The Sweet Journey: From Infusions to Inspiration
This delightful Peach Maple Bundt Cake finds its roots in a creative collaboration that began several months ago. My friend Kelley of Mountain Mama Cooks and I embarked on a “foodie date” with a shared passion for culinary experimentation, specifically focusing on the art of infused syrups and oils. What started as an exploration of flavors has now beautifully culminated in a gorgeous feature within the pages of the latest FoodieCrush Magazine.
Our article, titled “Beautifully Infused,” is proudly featured in the Summer 2013 FoodieCrush Magazine, a masterpiece curated by the incredibly talented Heidi Larsen.
The entire FoodieCrush magazine is a culinary spectacle, brimming with inspiring recipes and stunning photography. It is absolutely worth reading cover to cover. Heidi Larsen consistently delivers such beautiful and inspiring work, and I feel truly honored and thrilled to have our contribution included in this esteemed issue!
The Power of Infusion: Elevating Everyday Flavors
That very first afternoon Kelley and I spent together exploring the world of infusions, I was completely captivated. The concept of gently coaxing flavors from fresh ingredients into oils, vinegars, salts, and syrups felt like unlocking a secret dimension of taste. From that moment, I was hooked, and I haven’t looked back.
Within the pages of the FoodieCrush magazine, you’ll discover a treasure trove of recipes for various infused creations, all designed to capture the vibrant essence of summer. We meticulously highlighted one recipe from each category in our feature, offering readers a broad introduction to the art of infusion. However, I wanted to provide you with an additional, practical example of how you can seamlessly incorporate these incredible infused simple syrups into your everyday baking. This Peach Maple Bundt Cake is the perfect demonstration, transforming a classic dessert into something truly extraordinary with just a simple syrup.
The Secret to an Irresistibly Moist Bundt Cake
The key to enhancing the flavor and moisture of any cake, especially a robust bundt or pound cake, lies in a simple yet effective technique: infusion with a flavored simple syrup. While the cake is still warm from the oven, you simply poke a series of small holes into its surface. Then, a fragrant simple syrup is gently brushed over the top, allowing it to seep into these tiny crevices, saturating the cake with an extra layer of flavor and ensuring unparalleled moistness.
Our buttermilk bundt cake recipe forms a wonderfully sturdy yet tender base. It’s already inherently delicious, boasting a subtle hint of warming cinnamon that perfectly complements the sweetness of the fresh, diced peaches generously folded into the batter. But it’s the peach-maple simple syrup that truly elevates this creation. As it soaks into the warm cake, it infuses every crumb with an incredible synergy of fruity peach and rich maple, taking an already great cake “over the top” and transforming it into a masterpiece of summer baking.
If you’re searching for that ideal summer cake – something comforting, flavorful, and wonderfully refreshing – look no further! This Peach Maple Bundt Cake is not only a fantastic dessert on its own, but it also makes a perfect accompaniment for a relaxing afternoon. Imagine enjoying a slice with your favorite cup of tea or coffee, perhaps while browsing through a great magazine (hint, hint, like the latest FoodieCrush Magazine!).
Expert Tips for Baking Your Perfect Peach Maple Bundt Cake
- Choose Ripe Peaches: For the best flavor, select ripe but firm peaches for both the cake batter and the simple syrup. If your peaches are very juicy, you might want to toss the diced peaches for the cake in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to emulsify properly, creating a smoother batter and a lighter, more consistent cake texture.
- Don’t Overmix: When adding the flour mixture and buttermilk, mix only until just combined. Overmixing can develop the gluten in the flour, leading to a tough cake.
- Bundt Pan Preparation: Properly buttering and flouring your bundt pan is crucial for a clean release. Don’t rush this step! You can also use a baking spray with flour if preferred.
- Syrup Application: Applying the simple syrup while the cake is still warm allows it to absorb more effectively. Don’t be shy with the holes – they are your channels for maximum flavor and moisture!
- Steeping the Syrup: The one hour steep time for the simple syrup is important. It allows the sliced peaches to fully infuse their flavor into the maple-water mixture, creating a more potent and delicious syrup.
- Storage: Store any leftover simple syrup in an airtight container in the refrigerator. It’s fantastic in cocktails, iced tea, or drizzled over pancakes!
Peach Maple Bundt Cake
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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:
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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:
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Preheat oven to 350°F. Butter and flour a 10-inch bundt cake pan.
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In a medium bowl, combine the flour, baking soda, salt and cinnamon.
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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.
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Add the flour mixture in two additions, alternating with the buttermilk, mixing until just combined. Fold in the diced peaches.
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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.
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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.
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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.
Notes
Cake recipe adapted from Taste of Home.
Serving Suggestions and Beyond
This Peach Maple Bundt Cake is truly versatile. While it’s utterly delicious on its own, especially when still slightly warm, consider these serving ideas to make it even more special:
- With a Dollop of Cream: A generous dollop of freshly whipped cream or a scoop of vanilla bean ice cream perfectly complements the warm, fruity notes of the cake.
- Extra Syrup: For those who can’t get enough of that exquisite peach-maple flavor, serve individual slices with an extra drizzle of the chilled simple syrup.
- Fresh Fruit Garnish: A few extra slices of fresh peaches on the side or artfully arranged on top of each slice add a beautiful visual touch and a fresh burst of flavor.
- Brunch or Dessert: This cake is robust enough for a delightful brunch centerpiece and elegant enough to be the star of any dinner party dessert spread.
The beauty of this recipe extends beyond just the cake itself. The leftover peach-maple simple syrup is a culinary gem. Don’t let a single drop go to waste! Stored in an airtight container in the fridge, it will last for several months, ready to infuse its incredible flavor into a variety of other dishes and beverages. Imagine using it to sweeten your iced tea, enhance a sparkling water, create unique cocktails, or even drizzle it over oatmeal, pancakes, or yogurt for a sophisticated breakfast treat. Its versatility makes it an indispensable addition to your kitchen arsenal, a testament to the magic of simple infusions.
Why This Peach Maple Bundt Cake is a Must-Try
In conclusion, this Peach Maple Bundt Cake isn’t just a recipe; it’s an experience. It’s a celebration of fresh, seasonal ingredients combined with the subtle art of flavor infusion. The moist, tender crumb of the buttermilk pound cake, studded with sweet peaches, finds its perfect partner in the fragrant, rich peach-maple simple syrup. It’s a cake that speaks of summer evenings, cozy gatherings, and the joy of home baking.
Whether you’re an experienced baker or just starting your culinary adventures, this recipe is accessible and rewarding. It’s a testament to how a small extra step – creating and applying an infused simple syrup – can elevate a classic dessert to new heights of flavor and sophistication. So, gather your ingredients, preheat your oven, and prepare to bake a cake that will impress and delight everyone who tastes it. We promise, once you’ve tried this Peach Maple Bundt Cake, it will become a cherished recipe in your collection, eagerly anticipated with every new peach season.