
Juicy Peach Bundt Cake with Caramel Drizzle: A Summer Delight
Bring the fresh, fruity flavors of summer to your table with this stunning Peach Bundt Cake! Bursting with juicy peaches and topped with a luscious caramel drizzle, this cake is perfect for any occasion, whether it’s a summer BBQ, birthday, or simply a treat for yourself. Let’s bake a dessert that looks as good as it tastes!
Ingredients
For the Cake:
- 2¾ cups (345g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional, for enhanced flavor)
- 1 cup (240ml) buttermilk
- 2 cups (about 4 peaches) peeled and diced fresh peaches
For the Caramel Drizzle:
- ½ cup (100g) granulated sugar
- 3 tablespoons unsalted butter
- ¼ cup (60ml) heavy cream
- A pinch of sea salt (optional)
For Decoration:
- 1 fresh peach, sliced
- Powdered sugar (optional)
Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a Bundt pan generously with butter and dust with flour, tapping out the excess. This step ensures the cake will release easily.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).
Step 4: Add Eggs and Flavoring
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
Step 5: Incorporate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing to keep the cake light.
Step 6: Fold in the Peaches
Gently fold in the diced peaches with a spatula, ensuring they are evenly distributed throughout the batter.
Step 7: Bake the Cake
Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Making the Caramel Drizzle
Step 1: Melt the Sugar
In a small saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
Step 2: Add Butter and Cream
Carefully stir in the butter until fully combined. Slowly add the heavy cream, stirring constantly. Be cautious as the mixture will bubble up. Cook for 1-2 minutes until smooth.
Step 3: Cool Slightly
Remove from heat and let the caramel cool for a few minutes before drizzling over the cake.
Assembling and Decorating
- Once the cake is completely cool, drizzle the caramel sauce generously over the top.
- Garnish with fresh peach slices and a dusting of powdered sugar for an elegant touch.
Tips for the Best Peach Bundt Cake
- Use Ripe Peaches: Choose fresh, ripe peaches for the sweetest flavor. If fresh peaches aren’t available, canned or frozen peaches can be used.
- Don’t Skip the Buttermilk: It keeps the cake moist and tender. If you don’t have buttermilk, substitute with 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
- Make Ahead: Bake the cake a day in advance and store it in an airtight container. Add the caramel drizzle and decorations just before serving.
Why This Recipe Works
- Packed with Fresh Flavor: Sweet peaches in every bite.
- Perfectly Moist: The buttermilk ensures a tender texture.
- Stunning Presentation: The caramel drizzle and peach slices make it visually appealing.
Try This Recipe Today!
Treat yourself and your loved ones to this delightful Peach Bundt Cake. It’s the perfect summer dessert that combines fresh fruit, buttery cake, and indulgent caramel. Bake it today and let us know how it turned out in the comments below. Happy baking!