I am so pleased to be joining the Bundtamonth crew. As many of you know I’ve been trying to really take a good look at which groups I do and which ones aren’t working for me personally, or my family. I made the decision to let go of the ones that don’t fit into our meal plans. This left some room for me to experiment with some that do gel with our culinary tastes. I’m trying to be more economical with my time and money. So only doing groups where I have the time to commit and the family digs the food I’ll be whipping up was the sensible thing to do. Making cake once a month, well anyone can dig that.
Bundt cakes are so much fun to make. They can be a bit challenging but that just makes it more interesting. I like to experiment in the kitchen so I’m all for getting in there and trying my hand at some new recipes. Some will succeed, some will fail. Either way it will be an amazing learning experience. And really any day that ends with cake is a good day if you ask me.
When I saw this amazing Peaches and Cream Bundt Cake on Martha Stewart’s site I knew I had to try it. I also knew I would have modify it ever so slightly. You see, Lunie doesn’t do sour cream. Ever. I hate the stuff. I mean seriously dislike, abhor, make me want to hurl kind of hate. So I knew I would be altering that ingredient. So if you’ve ever wondered why my recipes never have sour cream in them, that is why. Lunie don’t like sour cream folks! Don’t be getting all defensive now you sour cream lovers. It’s okay. We can still be friends. Just don’t try to convince me how wonderful it is and we’re all good. If you try to make me like it I may go all sour cream ninja on you. And that would not be pretty.
- 1 1/2 cups unsalted butter room temperature, divided
- 3 cups plus 2 tablespoons all-purpose flour spooned and levelled off
- 1 teaspoon baking soda
- 1 teaspoon vanilla salt
- 4 peaches peeled, pitted, and diced into small pieces
- 2 1/4 cups sugar divided
- 6 large eggs room temperature
- 1 1/4 cups vanilla yogurt
- 1 1/4 teaspoons vanilla extract
- 1/2 teaspoon roasted cinnamon for cake
- 1 1/4 teaspoons ground cinnamon or roasted cinnamon for sugar mix
- Preheat oven to 350 degrees.
- Spray bundt pan generously with non stick spray
- In a medium sized bowl whisk together the flour, baking soda and vanilla salt. Set aside.
- Coat peaches with remaining 2 tablespoons of flour. Set aside.
- In a stand mixer beat together 2 cups of butter with 2 cups of sugar. Beat until fluffy.
- Add eggs, one at a time, and mix until combined.
- Now turn mixer on low and add 1/2 the flour, then half the yogurt slowly, then repeat. (1/2 flour and 1/2 the yogurt again, slowly)
- Fold in peaches and vanilla extract.
- Transfer to well sprayed bundt pan. Spread evenly. Tap pan gently on counter. Place in preheated oven for 45 to 60 minutes, toothpick should come out clean when inserted.
- Remove from oven and transfer pan to a wire rack to cool.
- Once cool you can flip it over onto a plate carefully. If you've sprayed well it should release easily.
For the Cinnamon Sugar:
- In a small bowl mix remaining sugar (1/4 cup) with roasted cinnamon. Mix well. Set aside.
- In a small saucepan melt remaining butter (1/2 cup).
- Brush butter onto cake.
- Sprinkle sugar over top.
- Serve with a big old cinnamony smile!
The only thing I would change about this recipe is I would use less butter to brush over top. Or do it just before guests come or taking photos. The longer it seems to sit the darker the colour becomes. I almost wonder if flipping the cake and sprinkling the sugar over the warm cake without any butter would make more sense. I’ll have to attempt that the next time I make this. Martha’s recipe called for sour cream. Feel free to use that, I just don’t like the taste.
Quick edit- I wanted to include the link to the cinnamon I used. A few people have asked so I thought I’d add this in here. I used Roasted Saigon Cinnamon. You buy it in the spice aisle. I could not find it where I live in Canada but happened upon a couple of months ago while shopping state-side. It’s a great cinnamon. I used it in my Apple Crisp Ice Cream as well.
Also I know the whole butter measurement thing can be a pain in the rump. We buy our butter in bigger blocks here. They generally don’t sell them in sticks. The odd one they do sell in sticks I find expensive for the size so I buy the big things of butter. Ours have the measurements in cups right on the packaging. So you just cut where you want it. It shows you 1/4 cup, 1/2 cup and 1 cup. So that would explain to you why I do all my recipes in cups when it comes to butter. When I use American recipes I always get aggravated doing the conversion. I have a copy of The Joy of Cooking so I usually flip that open to do conversions. If you need an online guide go to Brown Eyed Baker for her handy dandy conversion. I laughed when I saw it cuz she gets aggravated trying to convert cups to sticks. It’s funny how we all get annoyed dependent on where we live and how the measurements are done in that place. Basically just remember 1 stick = 1/2 cup and you will be okay. Deep breaths people. It’s just math! *says the girl who hates math and curses blogs that make me do it when I leave a freaking comment*
Make sure you stop by to see the other members bundt cakes. These folks have whipped up some amazing cakes for your viewing pleasure.Apple Bundt Cake with an Attitude by Deb | Knitstamatic Blueberry Cinnamon Bundt Cake by Anuradha | Baker Street Cardamom Bundt Cake with Rosewater Glaze by Paula | Vintage Kitchen Cinnamon Crown Bundt Cake by Renee | Magnolia Days Ginger Pear Bundt Cake by Holly | A Baker’s House Gingerbread Apple Cake by Lora | Cake Duchess Gram’s Fig Spice Bundt Cake with Buttermilk Glaze by Stacy | Food Lust People Love Italian Anise Bundt Cake by Karen | In The Kitchen with KP Maple Pecan Bundt with Maple Glaze by Jennie | The Messy Baker Blog Mexican Chocolate Bundt Cake by Alice Choi | Hip Foodie Mom Moroccan Inspired Olive Oil Bundt Cake with Ras El Hanout by Laura | The Spiced Life Spiced Dark Chocolate with Cinnamon Glaze by Kate | Food Babbles Spicy Chocolate Bourbon Bundt Cake by Carrie | Poet In The Pantry
Thank you so much to Lora from Cake Duchess and An from Baker Street for allowing me to join this lovely group. Hope my first bundt was #bundtamonth worthy. I had a blast participating and look forward to next month.
If you’d like to join in the Bundt madness here’s how:
Here’s how you can join the #BundtaMonth party:
– Bake your Bundt for November following the theme – Spice.
– Post it before November 30, 2012.
– Use the #BundtaMonth hashtag in your title. (For ex: title should read
– #BundtaMonth: Chocolate Cinnamon Bundt)
– Add your entry to the Linky tool below
– Link back to both Lora and Anuradha’s announcement posts.
Hope you enjoyed this month’s bundt cake. I look forward to bringing you next month’s bundt. But first I’m going to go polish off this one. Then I’m going to browse online for one of those cute cake stands cuz when I look at all the other bundt posts I get cake stand envy. Big time!
Toodles and smoochies! xx