Peach Bundt Cake with Maple Glaze
Summer might not officially start for another couple weeks, but it don’t matter, because the second I turn the page of my calendar and June commences, it’s summertime to me. Yes. This is my paradigm. And I’m not looking for a paradigm shift in this area anytime soon.
So ready or not. Here I come. With a summer dessert recipe.
A dessert recipe full of that juicy, succulent, sweet, fuzzy summer stone fruit known as the peach. It’s a peach Bundt cake, friends. With a glossy cinnamon-maple glaze.
Bundt cakes are sneaky things. Because they require just as much effort and skill to make as a round or square or rectangular cake. But. Because of the fancy Bundt cake pan, a Bundt cake instantly looks much more sophisticated and ornate.
So. Although this maple peach Bundt cake looks skillful and lavish, it’s actually so quick and easy to bake up.
Easy as in stir together the dry ingredients, whisk in the wet, mix in the sliced peaches, pour the batter into the Bundt pan, and send the peach cake off to the oven to bake up into a hefty, golden cake entity emitting the most delicious wafts of vanilla and nutmeg and summer fruits.
Also. This peach Bundt cake is totally dairy-free. And so tender and soft. But also, dense and hefty. But also, light and fluffy. But also, moist and crumbly. But also, full of rich vanilla flavor plus a hint of nutmeg.
But also. We’ve got those darling peaches. Juicy and tender and sweet and succulent and floral and tangy peaches. Four of them.
I leave my peaches unpeeled. And I slice them into thin wedges, and slice those wedges in half horizontally, so I’m left with shortish, thin, unpeeled slices. That’s how I like my peaches in my Bundt cake. But you do you. Make chunks, for all I care.
And also. There’s that maple glaze.
The maple glaze is flavorful and glossy and sweet and sticky. It’s got that full-bodied maple flavor and a kick of cinnamon spice and undertones of vanilla.
I like to pour the maple glaze over the peach Bundt cake and allow it to drip down the sides of the cake. You can also drizzle the glaze over the cake if you prefer.
I garnished the Bundt cake with toasted coconut. To make it more attractive for the photos. The coconut isn’t necessary, so skip it if you prefer a cleaner look or are not #1 fan of coconut flavor.
So. That’s the whole maple glazed peach Bundt cake, broken down for you.
Dairy-free and quick and easy and beautiful and sophisticated and summery and soft and tender and moist and hefty and rich and flavorful and spiced and packed with juicy, sweet peach slices and garnished with a mapley, cinnamony, glossy glaze.
Peach Bundt cake with maple glaze — I got that summertime peach cake passion thanks to you.
Peach Bundt Cake with Maple Glaze
Yield: 12-16 servings
3 cups flour
4 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
1 1/3 cups oil (canola, vegetable)
1 cup orange juice
1 1/2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
4 peaches, thinly sliced
Glaze:
2 cups confectioners sugar
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
2-4 tablespoons milk (or non-dairy milk)
1. Preheat oven to 350°F. Grease a large Bundt pan well.
2. In a large bowl, stir together flour, baking powder, salt, and nutmeg. Pour in the oil, orange juice, sugar, eggs, and vanilla extract and whisk until mostly smooth. Stir in peaches gently.
3. Pour batter into prepared pan. Bang the pan against the countertop a few times to remove air bubbles. Bake for 50-65 minutes, until the cake springs back when touched and a toothpick inserted into the center comes out just clean.
4. Let cake cool somewhat before running a knife along the edges of the Bundt pan to help release the cake from the pan. Invert the cake onto a sheet of parchment paper or foil. Let cake cool completely before glazing.
5. Whisk together the glaze ingredients until you have a thick yet pourable consistency. Pour glaze over the cake and let it drizzle down the sides.
