Here we are, the last of the summer peaches and herbs postings. Peaches paired with thyme were my favorite this month. I loved making Honey Roasted Peaches with Thyme and baking peaches into a Peach Thyme Upside Down Cake. If you’re in a preserving mood you, rosemary got in the mix with Rosemary Peach Butter. Now I give you this Balsamic Peach Bundt Cake and the herb of the day is fresh mint. Peaches take a dip in a little brown sugar balsamic mint bath then get baked into this lovely yogurt cake for a delightfully dense, moist summer bundt cake.
You already know how much I love strawberries and balsamic vinegar together but peaches work well also. Remember that Balsamic Fruit Salad? Yep, peaches and strawberries, cherries and blueberries. They all love balsamic vinegar because just a touch really heightens the natural flavor of the fruit. That’s exactly what happens here in the bundt cake as well. The little pockets of peaches and mint in this cake are like getting a sweet little flavor surprise each time you find one. Served with a scoop of vanilla ice cream or a dollop of whipped cream, it’s another perfect peach dessert.
Here is how you can be a part of Bundt-a-Month:
- Simple rule: Bake us a bundt using peach
- Post it before August 31, 2013
- Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Caramel Swirl Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts
Looking for inspiration? Hop over and check out these gorgeous cakes –
Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.
Two Years Ago: August Pie
Vanilla yogurt cake dotted with balsamic peaches for a moist, dense summer cake perfect for serving with vanilla ice cream on a warm summer day.
- 3 tablespoons brown sugar
- 3 tablespoons high-quality aged balsamic vinegar
- 1 tablespoon chopped fresh mint
- 4 large ripe peaches, peeled and diced
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 2 sticks unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 6 large eggs, room temperature
- 1 cup Cabot vanilla bean greek yogurt
- 1 teaspoons vanilla extract
- Whipped cream or vanilla ice cream for serving (optional)
- Preheat oven to 350 degrees. Spray a 14-cup bundt pan well with nonstick cooking spray containing flour or grease and flour pan well, tapping out excess flour. Set aside.
- In a medium bowl, whisk together the brown sugar, balsamic vinegar and mint. Bruise the mint with a wooden spoon in the bottom of the bowl a bit. Toss diced peaches with balsamic mixture. Set aside.
- In a large bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat 2 sticks of butter and granulated sugar until light and fluffy on medium-high speed. Add one egg and beat just until incorporated. Repeat with remaining eggs, beating after each addition.
- With the mixer on low, add half of the flour mixture just until combined. Add yogurt, beat then add remaining half of the flour mixture. Beat just until combined. Add vanilla and beat one last time to incorporate.
- Spoon 1/3 of batter into prepared bundt pan. Drain the peaches and top batter with 1/3 the peaches. Top with half the remaining batter and then top batter with half the remaining peaches. Spread the last of the batter over the peaches and top with remaining peaches.
- Bake for 1 hour in preheated oven or until a tester inserted in center comes out clean. Remove to a wire rack and cool 15 minutes in pan. Invert and remove pan. Cool completely on a wire rack.
- Once cooled, cut into slices and serve with vanilla ice cream or fresh whipped cream.