Peach Buttermilk Bundt Delight

This moist peach buttermilk bundt cake transforms simple canned peaches into a bakery-worthy dessert that's perfect for any occasion. The cinnamon sugar swirl creates beautiful flavor pockets throughout, while the buttermilk ensures a tender crumb that stays fresh for days.

I first made this cake for a summer family reunion when fresh peaches weren't quite in season yet. Everyone was amazed that canned peaches could create such a spectacular dessert, and now it's requested at every gathering regardless of season.

Ingredients

• Canned sliced peaches: Provide consistent sweetness and moisture without the work of peeling fresh fruit
• Buttermilk: Creates tenderness and a subtle tang that balances the sweetness
• Cream cheese: Adds richness and helps maintain moisture for days
• Cinnamon sugar mixture: Creates delightful flavor pockets throughout the cake
• Vanilla extract: Enhances the peach flavor
• Combination of baking powder and baking soda: Ensures proper rise and texture

Step-by-Step Instructions

Prepare the pan:

Generously coat a 12-inch Bundt pan with baking spray, ensuring you reach all the curves and crevices. This step is crucial for easy release later, so don't skimp on the spray.

Create cinnamon sugar:

Mix half cup granulated sugar with cinnamon until thoroughly combined. This mixture will create beautiful flavor ripples throughout your cake and forms a slight crust on the exterior.

Prepare the peaches:

Drain canned peaches well and dice into small pieces. Tossing them with a small amount of flour helps prevent them from sinking to the bottom during baking.

Mix wet ingredients:

Beat the softened butter and cream cheese until completely smooth before adding sugar. This creates air pockets that help the cake rise. Add eggs one at a time, allowing each to fully incorporate before adding the next for proper structure.

Combine dry ingredients:

Whisking the flour with leavening agents ensures even distribution and prevents clumping. This promotes even rising throughout the cake.

Alternate additions:

The key to tender texture is adding dry ingredients and buttermilk in alternating additions, mixing just until combined after each. This method prevents overmixing which can make the cake tough.

Create layers:

Pour half the batter, add half the cinnamon sugar, then repeat. Running a knife through creates beautiful swirls that will be revealed when sliced. Make sure to get the knife all the way to the bottom of the pan.

Bake properly:

The cake needs adequate time to set in the center. Start checking at 55 minutes by inserting a toothpick in the deepest part of the cake. It should come out clean or with a few moist crumbs.

Cool carefully:

Allowing the cake to cool partially in the pan gives it time to set up properly before removing. Cooling completely on a wire rack prevents soggy spots from trapped steam.

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My grandmother first taught me to make this cake using fresh peaches from her backyard tree. When I adapted it using canned peaches, I discovered it actually held up better and was more consistent. The slight tang from the buttermilk reminds me of summer mornings watching her make peach preserves in her kitchen.

Storage Tips

This cake maintains its moisture exceptionally well. Store at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week, bringing to room temperature before serving for best texture. The cake also freezes beautifully wrapped first in plastic wrap and then foil for up to 3 months. Thaw overnight in the refrigerator before serving.

Simple Variations

While this recipe shines with canned peaches, you can substitute fresh peaches during summer months. Simply peel, pit and dice about 4 cups of fresh peaches. For a different flavor profile, try using canned apricots or pears instead. The basic cake batter also works wonderfully with blueberries or raspberries folded in place of the peaches for a different seasonal treat.

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Serving Suggestions

While delicious on its own with just a dusting of powdered sugar, this cake reaches new heights when served slightly warm with a scoop of vanilla ice cream. For brunch, skip the powdered sugar and serve with a dollop of Greek yogurt. During peach season, garnish with fresh peach slices and a sprig of mint for an elegant presentation. This cake also pairs beautifully with coffee or tea for an afternoon treat.

Frequently Asked Questions

→ How can I ensure my Bundt cake doesn’t stick to the pan?

To prevent sticking, spray the Bundt pan thoroughly with a baking spray that includes flour, or grease and flour the pan manually. Be sure to coat all crevices evenly.

→ Can I use fresh peaches instead of canned?

Yes, fresh peaches can be used. Make sure to peel, pit, and dice the peaches. If they're very juicy, toss them with a tablespoon of flour to prevent excess moisture in the batter.

→ What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.

→ How do I achieve the cinnamon swirl in the cake?

Layer half of the batter into the Bundt pan, sprinkle with half of the cinnamon sugar mixture, then add the remaining batter and cinnamon sugar. Use a knife to gently swirl the layers together.

→ Can this cake be made ahead of time?

Yes, this cake can be baked a day in advance. Store it in an airtight container at room temperature and add the powdered sugar just before serving for freshness.