Peach Almond Cake with Peach Soaking Syrup

 

I thought I'd finally gone crazy. Whenever the I walked past the bowl of fresh peaches in my kitchen, I could almost hear them calling to me. Their smell was pleasantly intoxicating and were just ripe enough for a tasty dessert I had in store.

I've only really made a bundt cake once before, and the Fresh Strawberry Yogurt Cake was certainly one of our favorites. I was almost too scared to make another one... we loved the strawberry cake so much - I knew this poor bundt would naturally be measured up to it. All I can say, is that it's a good thing it was bangarang.

Ryan liked it even more than the coveted strawberry cake.

I switched up one of the ingredients, and I think it made all the difference: we didn't have any vanilla beans lying around ($15 for two beans at the supermarket... no thanks), and I didn't want to use just plain 'ol vanilla extract. So I used Almond Extract: heaven in a bottle. For me, that stuff automatically takes a dessert up a few notches, and yesterday afternoon it didn't disappoint. It was perfectly moist (thanks to the peaches and sour cream), and the syrup makes the outside of the cake develop an almost hard crusty shell (like what honey does to the bread in PB & Honey sandwiches). If you're making this in advance, heat it up a little before you serve it, it tastes divine when it has a little warmth to it.

This cake is the official beginning of 'Peach Season' in the blondie household. I LOVE peaches. Beyond reason, sometimes. I accidentally bought too many peaches for this recipe, though. I think I might try out these Peach Cobbler Muffins by Life {Made} Simple with the extra peaches (for a baby shower on Saturday morning) I have leftover. They look heavenly!

Also, to continue peach season, on Sunday we're hosting a Lemonade Social in our area. I'll give you one guess what kind of lemonade we'll be making almost 10 gallons worth... :) Lots and LOTS of peaches...

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Peach Almond Cake with Peach Soaking Syrup

Cake:

3 C all-purpose flour

1/2 t baking powder

1/2 t baking soda

1/2 t salt

1 C unsalted butter (2 sticks), softened

1 3/4 C granulated sugar

4 large eggs, room temperature

1 t almond extract

1 C sour cream

1 1/2 C diced fresh peaches

Syrup:

1/3 C fresh peach puree

2/3 C granulated sugar

1 T orange juice

Preheat oven to 350 degrees, place oven rack in center of oven. Grease and slightly flour inside of 10 inch bundt pan (I usually use shortening and a combination of flour/powdered sugar). 

Whisk together dry ingredients (flour, baking powder, baking soda, salt) in large bowl and set aside. 

Using a stand mixer with paddle attachment, beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until mixture is light in texture and color, about 3 minutes. One at a time, beat in eggs one at a time, beating about 20 seconds after each addition. Scrape down sides of bowl. Beat in almond extract. At low speed, add in flour mixture a little bit, then a little bit of the sour cream (alternating until both are all mixed in). 

Scoop half the batter into pan and spread flat with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth over with spatula. 

Bake cake for 50 minutes (mine was done at 45, so check it towards the end). Combine peach puree, sugar, and orange juice in a small pan over medium heat, stirring until the sugar dissolves, 3 minutes or so. Remove pan from heat. Using a spoon, drizzle syrup over warm cake, letting it soak into the cake before applying more. Let cake cool complete. Store in the fridge.

*recipe adapted from Week of Menus 

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