What screams summer louder then freshly picked peaches?! You know what I’m going to say, that’s right, PEACH BUNDT POUND CAKE. It’s rich, moist, and the center is streusel with peaches. It’s topped off with a cream cheese glaze; nothing else could make it yummier.
My family has requested this cake for barbecues, family get together’s, and also its a great supplement to brunches to finish your menu off nicely.
Most people are not sure what to look for when purchasing peaches. Most of the time you see peaches that have a ruby red color over much of the peach but don’t be swayed into thinking that they are sweet because that’s not a true sign of sweetness. What you do want to look for is a peach with a deep golden yellow, that one will be sweet.
Another way you can tell if a peach is ripe is to touch it. You want to give the peach a gentle yet firm squeeze, just so slightly to know if the peach has a bit of give. This means the fruit is just about ripe.
I like to buy my peaches fairly hard and when I get them home I’ll put them in a brown paper bag and ripen them just a bit more, this should take maybe 1 or 2 more days. My husband likes his peaches firm so I’ll leave a few out for him.
Lastly, you’re going to take a good look at its appearance and texture of the skin. This is the most telling of all three signs. You’re going to look for signs of wrinkling around the stem, this is a true sign of an excellent peach. This sign tells you that water has evaporated from the fruit. The skin of a peach is very porous, it will shrivel and dry; this will intensify the flavors and give you one of the best peaches you have ever eaten.
I hope these steps will help you to be successful in picking out your peaches for peach bundt cake and for all your other summer peach recipes.
Peach Bundt Pound Cake
Peaches, doesn't it just say S U M M E R ! ! This cake is light but firm; it has a buttery sweet taste. The peaches are streuseled through like a little surprise when you cut through the cake. The perfect dessert to bring to the party, be it graduation, Independence day or the family reunion. Everyone will want the recipe as well as seconds on the cake!!
- 3 cups all-purpose flour Lightly spooned so not to over pack the flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup sugar + 2 Tbsp.
- 1 cup brown sugar
- 4 eggs, room temperature
- 1 tbsp. real vanilla extract
- 1/3 cup whole milk
- 5 peaches, peeled and sliced Should be at least 2 1/2 cups
- 1 tsp. cinnamon
Cream Cheese Glaze
- 4 oz. Cream Cheese room temperature
- 4 tbsp. Unsalted butter room temperature
- 1 cup Powdered sugar
- 1 tsp. vanilla
- 1/4 cup milk
Preheat oven to 350 degrees
Grease and flour your bundt pan (I like give it a 2nd coat of butter and flour just because it could be disastrous if part of your cake gets stuck in the bundt pan)
Whisk together flour, baking powder, and salt in a bowl, mix and set aside
Using either a hand mixer or a stand mixer mix your butter and sugar and brown sugar together. Then your going to add in your eggs and vanilla mix until well combine; do not over mix your ingredients.
Now your going to add in your dry ingredients and going to slowly add the milk a little at a time until completely combined.
Mix the 2 tbsp. sugar, cut peaches and 1 tsp. cinnamon in a separate bowl.
Now with the prepared bundt pan your going to add half of batter mixture in the pan spreading out smoothly.
Now comes the peaches spread them out evenly on top of the batter.
Now your going to top it off with the rest of the batter, spreading smoothly and evenly.
Now your cake is ready to go in the preheated oven. I give it a good 65 minutes, give or take 5 more minutes if it needs it.
While your cake is in the oven you are going to mix your glaze.
Put all your ingredients in a small bowl and mix with a hand mixer. You can also mix everything in a sauce pan on low heat and continuously stirring the pot. It will all come together smoothly. Set aside and cover.
Make sure you test your cake for doneness before taking it out of the oven; when you do, you are going to let it cool at least an hour an a half before removing the cake from the bundt pan. You must be very careful when removing because of the design of the cake pan.
After plating your cake its time to glaze your cake. Use a large spoon and slowly circle the cake with your cream cheese glaze purposely directing your drips into the shaped angles of your cake. After your satisfied with the amount of glaze you have on the cake place it in the refrigerator until ready to serve.