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Tuesday, January 29, 2013

Peach Maple Bundt Cake

Peach Maple Bundt Cake

This cake is super moist and only very slightly sweet. If you want a sweeter cake I would suggest making a simple glaze and adding it to the top after the cake has cooled. I sprinkled on a little bit of raw sugar plus a few flowers to make it prettier.

Peach Maple Bundt Cake
serves 10-12

2 cups spelt flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 tablespoon unsalted butter, softened
1 1/2 cups peach puree, about 2 large ripe peaches, plus 1 peach cut into 1/4-inch slices
2 tablespoons flax meal mixed with 6 tablespoons water or 2 eggs
1/2 cup maple syrup
2 teaspoons vanilla
1/2 cup plain yogurt

Preheat oven to 350˚F. Butter a 10-inch Bundt pan, dust with flour and tap out excess.

Whisk together the flour, baking powder, baking soda, and salt, set aside.

Beat the butter until fluffy. Add flax meal mixture (or eggs if using), beating well. Beat in the peach puree, maple syrup and vanilla.

Pour the flour mixture into the butter mixture in three additions alternating with the yogurt, beating until just combined after each addition.

Pour 1/2 the batter into prepared pan. Place a layer of peach slices down then cover with remaining batter, smoothing over the top.

Bake until golden brown and a toothpick inserted into the center comes out clean, about 40-50 minutes. Let cool in pan upside down on a wire rack for 15 minutes. If it hasn't already pulled out from the Bundt pan, carefully remove and cool completely on wire rack before slicing and serving.

Serve with fresh whipped cream, vanilla ice cream, or by itself. Store covered tightly for 2-3 days.

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