Peachlove: Peach Crumble Bundt

I haven’t been able to participate in the Love Bloghop cause I’ve had quite a busy summer. My little baby boy is growing like a weed and taking up a lot of my time AND my dad came for a visit! He was here for 5 weeks and we traveled all over Southern Europe! It was a blast! Now, I’m back to my everyday routine and can get into baking again and being a part of the Bloghop! YAY!

My family + My Dad + Germany <3

The theme for this months’ Bloghop is Peachlove! PERFECT, cause peaches are in season and are one of my favorite fruits! This week I picked up a big basket of juicy ripe peaches and today I set off to put together a recipe that would be perfect to share with you.

So… I also have another confession. I’ve never successfully made a bundt. I got a new bundt pan a couple months ago on my trip to Poland, made a bundt (overfilled it with batter) and completely failed with it. *sigh* So, I learned my lesson (don’t overfill the pan!) and I’m trying again with this bundt!

Polish Pottery Bundt Pan

I took recipes from Week of Menus and Sweetpea’s Kitchen, put them together and added my own personal spin with the peach glaze on top.  The cake is moist, full of peachy goodness and the glaze on top adds just the right amount of sweetness.

I’m thinking the bundt would be a perfect summer bbq dessert, or for your Sunday brunch or even just for breakfast! YUM! Hurry, go grab some peaches while they’re ripe and in season and whip up a bundt for your friends and family!

A heavenly snack for the peach lover!

Peach Crumble Bundt
 
Ingredients
Peach Bundt
  • 3 cups flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 ¾ cups sugar
  • 4 large eggs, room temperature
  • Seeds of 1 vanilla bean
  • 1 cup sour cream
Peaches
  • 6 medium peaches, diced (about 2 cups)
  • 2 Tbsp sugar
  • 1 Tbsp vanilla
  • 1 tsp cinnamon
Crumble
  • 3 Tbsp unsalted butter, cold and cubed
  • ½ cup flour
  • 2 Tbsp brown sugar, packed
  • 1½ Tbsp sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
Vanilla Glaze
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • seeds from one vanilla bean
  • heavy cream
Instructions
Peaches
  1. Dice the peaches and place in a medium bowl. Toss with sugar, vanilla and cinnamon. Set aside until ready to use.
Crumble
  1. In a medium bowl, whisk together the flour, sugars, cinnamon and nutmeg.
  2. Using a fork, press the cold butter into the mixture until it's the consistency of a course meal.
Peach Bundt
  1. Preheat oven to 350 F degrees. Generously grease and flour the inside of your bundt pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda and salt in a large bowl.
  3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
  4. One at a time, add the eggs, mixing thoroughly after each addition.
  5. Add the vanilla and combine.
  6. In three additions, add the flour alternating with sour cream.
  7. Fill the pan about ⅓ of the way with batter.
  8. Layer the peaches on top of the batter evenly. Sprinkle the crumble over the peaches.
  9. Scoop batter on top of the peaches and crumble and smooth out using an offset spatula. Make sure you leave about 1 inch of room from the top of the bundt pan.
  10. Bake for 60-80 minutes or until a toothpick comes out clean.
  11. Allow to cool for ONLY 5 minutes in pan before removing a a plate/rack to cool.
Vanilla Glaze
  1. Whisk together the sugar, extract and vanilla bean.
  2. Add cream until you reach your desired consistency.
  3. Drizzle glaze over the bundt so it covers the top and drizzles down the edges.

Nothing better than cake for breakfast!

Your hosts for this month’s #peachlove:

Baking and Cooking, A Tale of Two Loves| Becky Higgins
Elephant Eats | Amy | @elephanteats
Java Cupcake | Betsy Eves | @javacupcake
No One Likes Crumbley Cookies | TR | @TRCrumbley
Oh Cake | Jess | @jesshose
Pippi’s In the Kitchen Again | Sheila | @shlylais
Rico sin Azucar | Helena | @ricosinazucar
Savoring Every Bite | Linda| @spicegirlfla
Teaspoon of Spice | Serena| @tspcurry
That Skinny Chick Can Bake | Liz | @thatskinnychick
The Spicy RD | EA Stewart | @TheSpicyRD
The Wimpy Vegetarian | Susan Pridmore| @WimpyVegetarian

Please join in on the #peachlove fun by linking up any peach recipe from the month of August 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #peachlove event! The twitter hashtag is #peachlove.

Pumpkin & Chocolate Bundt Cake with a Cinnamon Glaze

I’ve never owned a bundt pan before. I know, hard to believe. But, it’s true. This week, I was going to borrow one from a friend to make a cake for a Bake Off, but then saw one for only €7 at Rewe here in Graf and snatched it up.

So for my first bundt cake… I decided on a chocolate and pumpkin combo. I figured it would be best to be safe and instead of doing two batters and making it marbled, I would make one batter with chocolate and pumpkin together.

For the glaze, I spent all morning pondering it… Do I make a vanilla & cinnamon glaze for a more dramatic effect or a thick chocolate ganache for flavor and texture? I’m leaning toward the chocolate because really, you can’t go wrong with chocolate. I guess we’ll know which one I decided on by the end of this blog! HA!

The cake batter is a little unorthodox in it’s ingredients, but trust me the cake will be AMAZINGLY delicious!  It’s super dense, moist and the pumpkin flavor is just enough to add some spice to the cake.  It leaves you wondering… mmmm, what is that?

Pumpkin & Chocolate Cake
1 3/4 cup minus 1 tbsp flour
1 tbsp corn starch

1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tbsp espresso powder
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground gloves
1/4 teaspoon salt

1 cup buttermilk
1 1/4 cup pumpkin puree
3/4 cup dark brown sugar, packed
1 large egg, room temperature
1 large egg white, room temperature

1/4 cup canola oil
1/4 cup light corn syrup
1 tbsp vanilla extract

  1. Preheat oven to 350 f degrees.  Grease the inside of your large, deep bundt pan.
  2. Sift together the flour and corn starch in a large bowl.
  3. Add the granulated sugar, cocoa powder, baking powder, baking soda, espresso powder, cinnamon, nutmeg, cloves and salt.  Whisk until well combined.
  4. In another large bowl, mix together with an electric mixer the buttermilk, pumpkin puree, and brown sugar.
  5. Mix in the eggs one at a time.
  6. Add the canola oil, corn syrup and vanilla and mix until combined.
  7. Gradually add the flour to the wet mixture.  Fold in the flour mixture until just combined.  Do not over mix.
  8. Pour batter into bundt pan.  Pound pan on the counter 2-3 times to help the batter settle and to get any air bubbles out.
  9. Bake for 55-60 minutes or until a long skewer/stick comes out with no wet batter or just a few crumbs.   You may want to rotate your pan after at least 40 minutes cooking to ensure even baking.
  10. Allow to cool in pan for 20 minutes before removing to a wire rack to cool completely, about 2 hours.
  11. Drizzle glaze over the top allowing it to drip down the sides.
  12. Top with mini chocolate chips.
  13. Cut into slices and enjoy!
Cinnamon & Sugar Glaze
1/2 cup packed powdered sugar, sifted
1 tbsp buttermilk
1/4 tsp cinnamon
1/2 cup packed powdered sugar, sifted
1 tbsp buttermilk
mini chocolate chips
  1. In a small bowl, mix together the powdered sugar, buttermilk and cinnamon.
  2. In another small bowl, mix together the powdered sugar and buttermilk.
  3. Drizzle the cinnamon glaze over the bundt cake, allowing it to drip down the sides.
  4. Drizzle the sugar glaze over the cinnamon glaze, making sure it drizzles between the cinnamon glaze drizzles…. creating a contrast in colors.
  5. Top with mini chocolate chips.
  6. Allow the glaze to set before cutting &  serving.
  7. Enjoy!