Peach Bundt Cake
Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
2.5 cups (355 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 sticks (8 ounces or 225 grams) butter, at room temperature
1 3/4 cups (340 grams) granulated sugar
1 teaspoon orange zest
1/2 teaspoon orange blossom water (can substitute for vanilla extract)
3 large eggs, at room temperature
3/4 cup (6 fluid ounces) buttermilk
About 1 pound (16 ounces) roughly chopped peaches (white or yellow peaches or a mix)
- Preheat the oven to 350 degrees. Spray a non-stick bundt pan with oil spray thoroughly.*** Put the flour, baking powder and salt together in a medium bowl. Whisk together to combine.
- In the bowl of your stand mixer (or a large bowl), add the butter, sugar, orange zest and orange blossom water. Turn the mixer on medium and mix until the mixture is light and fluffy, at least five minutes.
- Turn the mixer to low and add one egg. Mix until combined. Turn off the mixer and scrape down the sides of the bowl. Turn the mixer back on low and repeat the process, adding all three eggs and scraping down the bowl each time.
- With the mixer on low, add 1/3 of the buttermilk. Mix until just combined and then add half the flour mixture. Mix on low until just combined. Add another 1/3 of the buttermilk and mix a bit more. Add the remainder of the flour mixture and again mix until just combined. Add the last of the buttermilk and just mix a little bit more.
- Spoon about 1/4-1/3 of the batter into the bundt pan evenly. Stir the chopped peaches into the remaining batter. Add the peach batter to the bundt pan.
- Bake for anywhere from 55 to 70 minutes. Check the cake with a toothpick every five minutes - the cake is ready to remove from the oven when you stick the toothpick in the cake and it comes out clean.
- Once out of the oven, cool the cake 30 minutes in the pan. Flip the cake over (in the pan) onto a platter and cool for the remaining time.
***Nervous about a bundt cake? Don't own a bundt pan? Don't despair! Use 2-8" round pans or a 9"x13"x2" rectangular pan.