When we both lived at Foxwood apartments we would get together and just make food for fun. That is actually what inspired this blog. We used to just be together and eat food and talk. It was the best. So when I told her to come over on the 23rd I knew that we should cook something.
I was in the mood to do something sweet rather than savory, so was she. So we pulled up *ta da* what else but Pinterest. We found a bunt cake that really appealed to us so we decided to try it.
We had to change a few things due to a lack of a really good strainer and we couldn't find vanilla bean but it still turned out amazing! Hope you try it and love it just as much as we did!
Peach Vanilla Bean Bundt Cake with Peach Soaking Syrup
Makes 10-inch bundt cake, serving 12 to 14
Cake
Ingredients
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 vanilla bean, split, seeds (We used vanilla extract instead. We couldn't find any vanilla beans)
1 cup sour cream
1 ½ cups diced fresh peaches
Syrup
Ingredients
⅓ cup fresh peach puree, strained (We took peaches we had diced up and put them in the food processor to make the puree. We would have strained it more if we could have but I didn't have a small enough holed strainer. The small chunks were not bad on the cake in the end.)
⅔ cup granulated sugar
1 tablespoon orange juice
Method
Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.
Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.
Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla bean. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)
Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula.
Enjoy!
Makes 10-inch bundt cake, serving 12 to 14
Cake
Ingredients
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 vanilla bean, split, seeds (We used vanilla extract instead. We couldn't find any vanilla beans)
1 cup sour cream
1 ½ cups diced fresh peaches
Syrup
Ingredients
⅓ cup fresh peach puree, strained (We took peaches we had diced up and put them in the food processor to make the puree. We would have strained it more if we could have but I didn't have a small enough holed strainer. The small chunks were not bad on the cake in the end.)
⅔ cup granulated sugar
1 tablespoon orange juice
Method
Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.
Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.
Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla bean. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)
Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula.
Enjoy!
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