“LET US LEARN TO APPRECIATE THERE WILL BE TIMES WHEN THE TREES WILL BE BARE, AND LOOK FORWARD TO THE TIME WHEN WE MAY PICK THE FRUIT.” Anton Chekhov.
When asked what one food exemplifies summer for me, I am usually quick to reply with watermelon. But the truth of the matter is, it is a soft, ripe, juicy peach that I am secretly waiting all year long to enjoy! I am happy that peaches were the theme for August’s Bundt a Month group! Anuradha of Baker Street and Lora of Cake Duchess lead this fabulous group of bakers who share a common passion for baking bundt cakes!
This moist, almond pound cake is layered with ribbons of sugar streusel and chunks of fresh, ripe peaches. The surprise ingredient in the streusel is . . . .
It’s not enough to really create an overwhelming chocolate flavor. It’s just enough to make this almond and sugar streusel filling a bit more complex.
You can see the ribbons of streusel here; a sweet concoction of brown sugar, spices, almonds and . . . . .yes, cocoa!
Yields: 1 bundt cake
Level of Difficulty: easy
- 1/4 of a cup of sugar
- 1/4 of a cup of firmly packed light brown sugar
- 1 Tablespoon of ground cinnamon
- 1 teaspoon of grated nutmeg
- 1/2 teaspoon of cloves
- 1 Tablespoon of unsweetened cocoa powder
- 1/3 of a cup of toasted, slivered almonds, finely chopped
- 3 large peaches ( or 5 small peaches), cut into chunks
ALMOND BUNDT CAKE:
- 3 cups of all purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 6 ounces of unsalted butter, softened
- 1 1/4 cups of sugar
- 3 large eggs at room temperature
- 2 cups of sour cream
- 1/2 teaspoon of pure almond extract
See…..the peaches really will poke through!
Preheat your oven to 350°F. Generously spray a Kugelhopf pan with baking spray. Mix all of the ingredients for the filling, EXCEPT THE PEACHES, together. Peel your peaches and cut them into chunks. Set all of this aside while you make your cake batter.
Sift all of your dry ingredients together: the flour, baking powder, baking soda and salt.
Slip the paddle attachment onto your stand mixer and cream the butter and sugar together while on medium speed for about 5 minutes. You want the mixture to become light and fluffy. Add the eggs, one at a time. Be sure to scrape down your bowl as necessary. Add the almond extract next. Then in 3 additions of each, alternate adding the sour cream and the dry ingredients. Beat this on low speed until blended.
Scoop about 1 1/2 cups of cake batter into your pan. Use a small offset spatula to spread it and evenly cover the bottom of the pan. Sprinkle on 1/4 of a cup of the streusel filling and then dot with 1/3 of your peach chunks. Scoop in another 2 cups of the batter, spreading it evenly. Add another 1/4 cup of the streusel mixture and dot with another 1/3 of the peach chunks. Add another 2 cups of the cake batter, spreading it evenly and sprinkle it with the remaining sugar mixture. Dot the top with the remaining peaches. Spoon in any remaining batter and spread as best you can over the peaches.
Bake your cake for about 55-60 minutes or until a tester inserted into the center of the cake comes out clean. Allow 30 minutes for the cake to cool in the pan. Then invert the pan onto a rack and allow the cake to cool completely. Dust with powdered sugar before serving.
The streusel forms a nice, dark, nutty layer with just a hint of cocoa richness!
Here ís how you can be a part of Bundt-a-Month:
▪ Simple rule: Bake us a bundt using peach
▪ Post it before August 31, 2013
▪ Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Peach Swirl Bundt)
▪ Add your entry to the Linky tool below
▪ Link back to our announcement posts
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