Y’all, I finally own a bundt cake and I finally made a (successful) bundt cake! Even growing up my family never had a bundt cake pan so I never used one and never quite justified buying one. However, I found a beautiful Nordic Ware bundt pan at the antique shop and had to get it. Combine that with the beautiful peaches at the farmers market, and I didn’t think anything could go wrong!
However, my initial attempt at this cake was…horrific. I should’ve taken pictures of this pale, gluey, bizarre cake. It was hilarious, honestly! However, I kept trying and can finally share this recipe with you. It’s one of my new favs! The peaches hold up wonderfully, the cake is moist but not too moist, the cinnamon plays well with the peach flavor and the bit of booziness. YUM! You can really use whatever booze you want with this – bourbon would be ideal, but a tasty whiskey works just as well. I put a bit of booze in the icing, but you can use milk instead if you don’t want too use it. That goes for the cake too – just replace the booze with milk and you’ll have a delicious, alcohol-free cake!
Peach Bourbon Bundt Cake
Ingredients
For the cake
- 2 large or 3 small peaches
- 1 tsp cinnamon
- 1/4 C brown sugar
- 1/2 C butter, softened, plus some for preparing the pan
- 1 C sugar
- 2 eggs
- 1 tsp vanilla
- 2 C flour, plus some for preparing the pan
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 C + 3 Tbsp milk
- 1/4 C bourbon (or additional milk)
For the icing
- 1 C powdered sugar
- 1 1/2 Tbsp bourbon (or milk)
- pinch of salt
- 1-2 tsp water
How to do it
- preheat the oven to 350*. prep the bundt pan by coating it with melted butter and some flour
- prep the peaches: submerge them in boiling water for 15-30 seconds. using a knife to start, remove the skin from the peaches. remove the pit and cut into 1/2″ cubes
- in a small bowl, combine the peaches, cinnamon, and brown sugar. set aside
- in a small bowl, combine the flour, baking powder, and salt. set aside
- in the bowl of a mixer, cream together the butter and sugar until light and fluffy, 2-3 minutes
- add the vanilla and the eggs, one at a time, until completely incorporated
- alternating, add the flour mixture and the liquids to the butter mixture. start with 1/3 of the flour, mixing until just combined, then most of the milk, then 1/3 of the flour, then the remaining milk and bourbon, and ending with the remaining flour. always mix until just combined
- place enough batter to cover the bottom into the bundt pan. smooth this out, then add half of the peaches. add half of the remaining batter, top with the remaining peaches, then top the whole thing with the last of the batter
- smooth out the top with the back of a spoon or an offset spatula, then bake for 67-73 minutes. the cake is done with the edges are pulling away from the sides of the pan, it’s nicely golden brown on top, and springs back when pushed on. it should have an internal temp of around 200*
- let the cake cool for 10-15 minutes in the pan, then carefully turn out onto a wire rack. let cool completely
- make the icing: combine the powdered sugar, bourbon, and salt. mix well. add water 1 tsp at a time until you get your desired thickness – thinner for a glaze, thicker for an icing like in the pictures
- once the cake is cool, top with the icing and enjoy!
[…] it fruity – if you want some fresh fruit in there, I’ve got a Peach Bourbon Bundt Cake that you’ll […]