Peach Bundt Cake
Inspired by
All the Light We Cannot See
by Anthony Doerr
Cook Time:
70 minutes
Total Time:
5 hours (including cooling)
Equipment:
measuring cup
measuring spoon
10-12 c. Bundt pan
(2) large bowls
whisk
hand or standing mixer, optional
spoon
medium bowl
spatula
aluminum foil
toothpick
cooling rack
knife
cutting board
medium skillet
medium heatproof bowl
Ingredients
Cake
3 c. all-purpose flour
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. vegetable oil
1 c. granulated sugar
2/3 c. light brown sugar, packed
4 large eggs, room temperature
1/2 c. full-fat sour cream, room temperature
2 tsp. vanilla extract
Peaches
2-1/2 c. peaches, peeled and chopped
2 tbsp. granulated sugar
1 tsp. ground cinnamon
Icing
6 tbsp. unsalted butter
1-1/2 c. confectioner's sugar, sifted
3 tbsp. whole milk
1/4 tsp. vanilla extract
Salt
Directions
Preheat oven to 350°F. Grease and lightly flour a 10 to 12 cup Bundt pan.
Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Set aside.
Mix together the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla in a large bowl until well combined. This is easist with a standing mixer or hand mixer.
Pour dry ingredients into the wet ingredients and mix until the batter is completely combined and smooth. It will be thick.
In a medium bowl, stir together the chopped peaches, sugar, and cinnamon until peaches are coated.
Pour 1/3 of the batter into the prepared Bundt pan, spreading evenly. Arrange half of the peaches on top - including any juices, trying to keep the peaches away from the edges of the pan. Repeat with another 1/3 of the batter and the remainder of the peaches. Pour the remaining batter on top and smooth with a spatula to cover peaches as well as you can.
Bake in the oven for 55-70 minutes, covering with aluminum foil after 30 minutes to prevent the cake from getting too browned. Cake is cooked when a toothpick inserted into the cake comes out clean. Since this is a heavy cake, do not panic if it takes a bit longer than indicated above to bake through.
Once cake is baked, place the cake on a cooling rack and allow to cool in the pan for 1 hour.
Run a knife around the edges of the pan to loosen the cake, then invert the pan on top of a cooling rack or serving dish to remove the cake. Allow to cool completely.
To make the icing, slice the butter into pieces and place in a skillet. Light colored skillets are best, since you can see the color of the butter easily.
Melt butter over medium heat, stirring occasionally. The butter will begin to foam once melted. After 5-8 minutes, it will begin to brown (you'll notice light brown specks form at the bottom). Once the butter is browned, remove from heat and pour into a medium heatproof bowl.
Allow the butter to cool for 5-10 minutes.
Whisk the remainder of the icing ingredients into the butter until smooth. If you'd like a thicker texture to the icing, add a bit more powdered sugar, or more milk if you want it to be thinner. Add a piinch of salt if desired, to taste.
Drizzle icing over the cooled cake immediately.
Slice and serve.