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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
  • 1/2 cup flour
  • 2 Tbsp brown sugar, packed
  • 1 1/2 Tbsp sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg

Vanilla Glaze

  • 1/2 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 1/3 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.

Peach Blueberry Pie

There haven’t been many recipes that I’ve seen online where I turn around and make them within 24 hours of seeing them.  I mean let’s be real here, I probably read 40 blogs a day and scan through dozens of recipes.  That’s a lot of food.

So, when I saw what Joy the Baker posted yesterday and the urge to get back in my kitchen and bake came over me I just KNEW that it was going to be this pie.

See last week, I made over 150 cupcakes in 4 days.  That may not seem like a lot of cupcakes for an established bakery, but for a stay-at-home mom who only has two good cupcake pans and and can only bake one pan at a time…. 150 cupcakes is no small feat.  I burnt

out after those four days of baking and vowed I was going to take this week off.  I said THE ENTIRE WEEK I WILL NOT BAKE.

Well, it’s Tuesday and I baked a pie.  But really, can we call that really baking?  It was more like slicing and mixing and rolling.  I guess the pie baked, but I didn’t really make anything.  lol I even used a premade pie crust.  I totally cheated.  :D

But, let me tell you… there is NOTHING BETTER than a slice of WARM peach and blueberry pie with a dollop of vanilla bean ice cream.  I took a piece that was waaay too big for me and I ATE ALL OF IT.  Ok, not ALL, my daughter helped me with half but I WANTED to eat all of it!!

I used Joy’s recipe for the pie filling, changed things just a bit to accommodate for what I had in my kitchen and I used a pre-made pie crust… but seriously friends, this pie was one of the best I’ve ever made!

Peach Blueberry Pie
Adapted from Joy the Baker

Pillsbury Premade Pie Crust

about 3 pounds ripe peaches (I used 8 small peaches)

1 cup fresh blueberries
1/2 cup (heaping) sugar
1 tsp ground cinnamon
scant 1/2 tsp ground nutmeg
1/2 tsp all spice
3 tablespoons all-purpose flour
1 tablespoon cornstarch
juice from one lemon

1 egg, beaten, for egg wash

2 tbsp sugar and 1/2 tsp ground cinnamon, for topping crust before baking

  1. Preheat oven to 400 F degrees. Lightly spray 9-in pie dish with cooking spray. Place the rack in the center of the oven.
  2. To make the filling, wash and slice peaches. In a medium bowl, combine peach slices and blueberries. In a small bowl, whisk together sugar, spices, flour, and cornstarch. Pour the sugar mixture over the fruit, and gently toss together with a wooden spoon. Stir in the lemon juice. Place bowl of fruit in the fridge to rest while you roll the crust out.
  3. On a lightly floured surface, roll one piece of the Pillsbury pie dough out into about a 13-inch round. Fold the dough in half and gently lift onto pie dish and unfold. Gently press into the base of the pan, being careful not to tear or stretch the dough.
  4. Add the pie filling to the pan making sure it’s spread evenly.
  5. Roll out the top crust just as you did the bottom crust. Use a cookie cutter to cut out a few small shapes in the top dough. Set cut outs aside. Fold the dough in half and gently place it on top of the pie filling.
  6. With a small knife, trim the crust, leaving about 3/4-inch overhang. With your fingers press the top and bottom crusts together and fold under. Use a fork or your fingers to crimp the edges of the dough.
  7. Brush lightly with beaten egg and sprinkle with cinnamon sugar mixture.
  8. Arrange the reserved dough cut outs on top. Use a little egg wash on the backs to “glue” them to the pie.
  9. Place pie, on a cookie sheet, in the oven and bake at 400 degrees F for 15 minutes. Reduce the oven heat to 350 and bake for 35-45 more minutes. Remove from the oven when crust is browned and golden, and the juices are bubbling. You may want to check it after 20-25 minutes to see if the crust is browning too much on the edges. If they are, cover with a pie crust round/protector or foil.
  10. Remove from the oven, place on a wire rack and allow to cool for 2 hours before serving.
  11. Serve warm with ice cream!
  12. Enjoy!
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