There’s one fruit that I look forward to all year; a fruit that just won’t do if it’s out of season, and that’s peaches. This juicy, flavour-packed fruit is always worth the wait, and you just won’t be able to find it in the cold weather months.
When peaches hit the shelves near the end of summer, I buy them by the basketful. When I’m not eating fresh peaches, I look for ways to incorporate them into every other dish. Chutneys, salads, grilled and sautéed… These are all great ways to consume this delicious stone fruit. But really, I’m a sucker for cake.
I love making this peach bundt cake — it’s stuffed full of peaches and if you like, topped with even more. I highly recommend serving it still warm, with a scoop of vanilla ice cream or a nice big dollop of fresh whipped cream.
1½ cups unsalted butter, at room temperature
1½ cups granulated sugar
4 large eggs
1 tsp vanilla or almond extract
2 cups all purpose flour, plus 1 Tbsp
1 tsp baking powder
1 tsp salt
½ cup whipping cream
4 large peaches (or 6 small) cut in large dice
1. Preheat oven to 350°F. Grease a bundt tin and set aside. In a stand mixer or in a bowl with a hand mixer, combine butter and sugar and beat until light and fluffy, about 2 minutes. Add the eggs one at a time and beat on high after each addition. Add vanilla extract. Beat batter on high for 4 minutes until very pale and fluffy.
2. In a separate bowl combine 2 cups flour, baking powder and salt. Add to egg mixture along with cream and mix on low speed just until combined. Toss your chopped peaches in 1 Tbsp of flour and gently fold into your batter. The flour helps stop the peaches from sinking to the bottom of the cake.
3. Pour the batter into prepared tin and bake in the center of preheated oven for 1 hour or until golden brown and a skewer comes out of the cake clean.
4. Let cool in pan for 20 minutes. Don’t be tempted to remove the cake any sooner or you’ll risk having some stuck inside the tin.
5. Eat with a big spoonful of chopped peaches, ice cream or fresh whipped cream.