Daughter #2 started kindergarten today while Daughter #1 moved onto 2nd grade. There is simultaneous sense of both loss and extreme pride for the human beings Daughters have become. However, it does seem like it was just yesterday when I was changing their diapers and stressing over their bald heads. Daughter #2 in particular was very very very bald. (Uncle E said that she was the spitting image of Don Rickles.) But no matter. Suddenly there is lots of hair and they are potty trained and they are going to school to learn things that I never really ever thought of while I was rubbing their bald pates.
Sometimes life catches you off guard at the speed at which it travels. Already we're at the tail end of summer and the end of peach season, and I JUST figured out how to make this cake. Friend RDC challenged me with a peach bundt cake and I finally got up the nerve to give it a whirl. My only regret with this cake is that I did not do it SOONER. And by sooner, I mean like the beginning of summer before I have to lament the disappearing act of peaches...which already, so soon, we are there.
Hurry! Don't delay! Go! Get peaches! Make this now! Otherwise...well - you'll have to wait until next year, and your kids are a year older, and you'll be wondering where time went. Again.
Peach Vanilla Bean Bundt Cake with Peach Soaking Syrup
Makes 10-inch bundt cake, serving 12 to 14
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 vanilla bean, split, seeds
1 cup sour cream
1 ½ cups diced fresh peaches
⅓ cup fresh peach puree, strained
⅔ cup granulated sugar
1 tablespoon orange juice
Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.
Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.
Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla bean. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)
Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula.
Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Place the cake, on the rack, over a baking sheet.
While cake is baking, make syrup. Combine peach puree, sugar, and orange juice in a small non reactive saucepan and cook over medium heat, stirring until the sugar dissolves, 3 to 4 minutes. Remove pan from heat. Using a pastry brush, dab syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying. Let the cake cool completely.
my favorite bundt pan
The vanilla beans I buy