Imagine a dessert that captures the essence of summer's sweetest peaches and the rich, comforting warmth of maple syrup, all baked into one stunning bundt cake. This isn't just another cake—it's a culinary masterpiece that will transform your ordinary afternoon into an extraordinary taste experience. With its moist, tender crumb and bursts of juicy peach in every bite, this Peach Maple Bundt Cake is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup maple syrup
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup diced peaches
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt cake pan, ensuring all surfaces are well-coated to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside this dry ingredient mixture.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract and maple syrup, ensuring all ingredients are fully incorporated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold the diced peaches into the batter, distributing them evenly throughout the mixture.
- Pour the batter into the prepared bundt pan, spreading it evenly and smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire cooling rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with additional maple glaze before serving.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and peaches, are at room temperature for the most uniform and smooth batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Peach Preparation: Pat diced peaches dry with a paper towel before folding into the batter to prevent excess moisture from weighing down the cake.
- Greasing the Bundt Pan: Use a pastry brush to get into all the pan's crevices when greasing to ensure easy cake release.
- Cooling is Crucial: Allow the cake to rest in the pan for 15 minutes before inverting to help it maintain its shape and prevent breaking.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 58g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 95mg
