Peachy Buttermilk Bundt

This month's bundt cake theme is peaches and our group founders, Anuradha of Baker Street and Lora of Cake Duchess, chose perfectly.  August is National Peach Month for good reason and Brian and I can hardly walk past a fruit stand these days without being drawn in by their intoxicating smell.  Peach daiquiris and peach pies and popular items on our August menu.  So, a peach bundt cake?  Absolutely!  Coming right up.

The cake recipe here is a very basic one but it produces a moist, flavorful base for whatever additions you want to make.  I added some lemon zest to bright up the flavors and then let the peaches shine through.  Because peaches are so beautiful these days, it's worth a bit of extra trouble to peel them.  But I've also made this recipe with canned peaches when the season was over.  As long as you rinse and drain them well to remove the syrup, you'll still get a good result.  The peachy glaze made the cake quite sweet so you can choose to make it or not.  The cake is just as delicious either way.  Enjoy!


Ingredients

Cake:
1 Cup sugar
2 Eggs
1 Stick unsalted butter, at room temperature
1 Teaspoon vanilla
1/4 Cup buttermilk
Zest of 1 lemon
1 1/2 Cups all purpose flour plus 1/4 cup
1 Teaspoon baking powder
1/4 Teaspoon baking soda
1 Teaspoon salt
4 Peaches

Peach Glaze:
1/2 Cup confectioners sugar
2 Tablespoons peach nectar
Pinch of salt

To prepare the peaches, bring a large pot of water to a boil and submerge the peaches fully for one minute.  Remove with a slotted spoon and place them in ice water to cool.  The peel should come off easy with your fingers.  Remove the pits, slice into bite size pieces and mix with the 1/4 cup of flour.

Using either a stand mixer or hand mixer, add the sugar and eggs to a large bowl and cream together for a couple of minutes until the eggs are a light golden color.  Beat in the butter until smooth.  Add the vanilla, lemon zest and buttermilk and mix thoroughly.  In a separate bowl, sift together the 1 1/2 cups of flour, salt, baking soda and baking powder.  Add the flour mixture into the egg batter and mix.  Add the peaches and stir just until combined.

Butter and flour an 8 or 10 cup bundt pan and pour in the batter.  Bake in a pre-heated 350 degree oven for 50 - 60 minutes, until a cake tester comes out clean.  Allow to cool thoroughly before removing from the pan.

Make the glaze by whisking together the powdered sugar and peach nectar until thoroughly combined and spoon it over the cooled cake.  Makes approximately 8 - 10 servings.

Want to join us and be part of Bundt-a-Month?
- Use peaches to bake us a bundt for August and post it before August 31, 2013
- Use the #BundtAMonth hashtag in your title
- Add your entry to the linky tool below
- Link back to our announcement posts
- Link to BundtaMonth on Facebook at http://www.facebook.com/BundtaMonth
- Link to BundtaMonth on Pinterest at https://pinterest.com/bakerstreet/bundtamonth/

Please visit the other participating bloggers to see their amazing swirl bundt creations:

Balsamic Peach Bundt Cake by Kate from Food Babbles
Bellini Bundt Cake with Champagne Glaze by Stacy from Food Lust People Love
Brown Sugar Peach Bundt Cake by Veronica from My Catholic Kitchen
Caramelized Peaches and Cinnamon Bundt Cake by Anuradha from Baker Street
Cream Cheese and Peach Bundt Cake by Kathya from Basic N Delicious
Frangipane Peach Bundt by Sandra from The Sweet Sensations
Momotaro Peach Boy Cake by Kim from Ninja Baking
Peaches and Cream Bundt Cake by Heather from Hezzi-D’s Books and Cooks
Peach Bundt with Raspberry Jam Swirl by Holly from A Baker’s House
Peach Bundt Cake with Amaretto Cream Glaze by Roz from La Bella Vita Cucina
Peachy Buttermilk Bundt by Anita from Hungry Couple
Peach Cinnamon Swirl Bundt Cake by Lora from Cake Duchess
Peach Spice Bundt Cake by Renee from Magnolia Days
Peach Streusel Bundt Cake by Anne from From My Sweetheart
Vinho Verde Pound Cake with Peaches & Blueberries by Laura from The Spiced Life