peach bundt cake with brown sugar glaze
As August slips away, I’ve felt conflicted. Can I get away with one last peach recipe, or have you all moved on? I’m still craving easy summer living and not ready to change seasons, so I’m rebelling with a peach bundt. Won’t you join me for a slice?
Sweet late season peaches are embraced by cinnamon and vanilla cake; a brown sugar glaze makes the best possible finish. Here’s to holding on to summer’s bounty (and beginning the week with cake for breakfast!).
Peach Bundt Cake with Brown Sugar Glaze
2 3/4 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
pinch of nutmeg
1/4 tsp salt
1/4 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup light brown sugar
2 tsp vanilla extract
3 large eggs, at room temperature
1 cup plain fat-free yogurt, at room temperature
3/4 cup low-fat buttermilk, at room temperature
2 cups diced peaches, tossed with 2 Tbsp flour
Brown Sugar Glaze
1 Tbsp butter
1 1/2 Tbsp milk
pinch of sea salt
1/4 tsp cinnamon
1/4 cup light brown sugar
1/4 cup powdered sugar
Preheat oven to 350°F and coat a 12-cup bundt pan with nonstick spray. Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in vanilla. Add eggs one at a time, beating well after each.
Whisk together yogurt and buttermilk in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture). Beat just until smooth. Fold in peaches.
Pour batter in prepared pan and smooth top. Bake for 45 minutes, or until cake begins to pull away from edges of pan and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.
For the glaze, combine butter, milk, and sea salt in a small bowl and melt in the microwave for 30 seconds. Whisk in cinnamon and brown sugar until melted; whisk in powdered sugar. Set rack with bundt cake over a piece of wax paper and drizzle with glaze; let set before serving. Store leftovers in an airtight container in the refrigerator up to 2 days; serve warm.
Yield – 16 servings
Calories – 215 (per slice)
Carbs – 38