It's peach season in New Jersey, and I made this delicious peach bundt cake.
Trust me, peaches grown and picked ripe at local farms taste entirely different than any peaches that you buy in the supermarket that have been picked unripe, shipped to wherever they have to go, and most likely gassed in the truck to ripen them.
Now to my bundt cake. First let me say that I am not a "baker". My cake recipes, such as this one, are simple and very easy. I don't own a mixer, so the recipe is always mixed in a bowl with a spoon.
Four family members (other than myself) ate this cake and said, "It was really really good". It may have tasted better than it looked! It was moist, fruity, and fragrant.
I make my cakes in a bundt pan because I like the shape. The recipe can be baked in any cake pan that you choose.
Ingredients:
2 and 1/2 cups of gluten free flour (I used Bob Red Mill All Purpose Flour Gluten Free Flour)
1 cup and 1/4 of coconut crystals (or any sugar of your choice) divided
2 teaspoons of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of oil
1 cup of unsweetened applesauce
1 teaspoon of cinnamon
1 teaspoon of vanilla extract
1/2 cup of almond milk
2 cups of sliced or diced peaches (I did not peel)
1 cup of diced apple (I did not peel)
Directions:
Preheat oven to 350 degrees
In a medium mixing bowl, toss the apples, peaches and 1/4 cup of sugar and set aside. In a large mixing bowl, mix gluten free flour, remaining sugar, baking powder, baking soda, and salt. In another small bowl, mix the applesauce, oil, vanilla, and almond milk.
Mix the wet ingredients into the dry ingredients and mix with a spoon until batter is smooth. If the batter is too thick, add a little more almond milk. Add 3 tablespoons of apple and peach mixture to the bottom of a greased bundt pan. Cover with batter and then add another layer of apple and fruit mixture. Cover with batter and bake for 50 minutes or until a toothpick comes out clean.
2 and 1/2 cups of gluten free flour (I used Bob Red Mill All Purpose Flour Gluten Free Flour)
1 cup and 1/4 of coconut crystals (or any sugar of your choice) divided
2 teaspoons of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of oil
1 cup of unsweetened applesauce
1 teaspoon of cinnamon
1 teaspoon of vanilla extract
1/2 cup of almond milk
2 cups of sliced or diced peaches (I did not peel)
1 cup of diced apple (I did not peel)
Directions:
Preheat oven to 350 degrees
In a medium mixing bowl, toss the apples, peaches and 1/4 cup of sugar and set aside. In a large mixing bowl, mix gluten free flour, remaining sugar, baking powder, baking soda, and salt. In another small bowl, mix the applesauce, oil, vanilla, and almond milk.
Mix the wet ingredients into the dry ingredients and mix with a spoon until batter is smooth. If the batter is too thick, add a little more almond milk. Add 3 tablespoons of apple and peach mixture to the bottom of a greased bundt pan. Cover with batter and then add another layer of apple and fruit mixture. Cover with batter and bake for 50 minutes or until a toothpick comes out clean.
Shared on Weekend Cooking hosted by The Intrepid Reader where anyone can share a food-related post.
I wish I could get hold of some local ripe peaches right off the trees! They must be very sweet, and juicy. The bundt cake looks so tender, moist and tasty.
ReplyDeleteAngie,
Deleteyes right off the tree is the best. When I was young, my father used to bring home baskets of peaches and my mom would make all kind of desserts. I do remember that we often found a worm in our peaches. Not as much pesticide
I love finding new ways to enjoy fresh peaches and your beautiful scratch made peach bundt cake looks so delicious.
ReplyDeleteThank you Heidi. My family did seem to really enjoy it saying it was moist and delicious.
DeleteLove peaches straight from the tree. When I lived on the east coast we grew them but they weren't ready until Autumn. Sooooo good though. Yum.
ReplyDeleteI've never actually grown my own fruit trees, but we have quite a few farms that grow peaches. Yes, they are ready now!
DeleteVery, very cool that you have summer peaches ready to eat. Ours were never ready in the summer. Maybe there's different kinds of peaches just like apples? I dunno. Could be. Either way, YUM!
DeleteYou are so lucky to have freshly picked peaches.
ReplyDeleteThe cake looks delicious.
Hope you have a great week, Judee!
This cake looks really yummy!
ReplyDeleteI have access to lemons right off the tree (thanks to the 20 trees surrounding my local library, but not peaches! What a treasure! I also like to use Bundt cake pans- yours looks more round- (I don't see the fluted ridges).
ReplyDeleteI've seen lemon trees growing in Florida, but they usually belong to someone and we have never picked any. I can only imagine how good a fresh lemon off the tree tastes.
DeletePeaches! I love them, and anything in which they are baked. This looks mouth-watering.
ReplyDeletePattie,
DeleteYour blog is full of exceptional desserts that you bake. I love peach desserts too.
yes i love the shape of bundt cakes too, especially those really super pans with the amazing shapes! we don't get good peaches here in queensland; not the climate for it, so they are usually hard and tasteless, more's the pity.:-(
ReplyDeleteYes, we are fortunate to live in an area where we have many local farms
DeleteYou are so right about the joy of a fresh ripe peach! The season hasn’t really started yet here in Michigan, but we are getting good ones that are carefully shipped from a bit further south.
ReplyDeletebe well... mae at maefood.blogspot.com
I think our peaches are a little early this year, but we have had really hot weather.
DeleteOh yes, I remember a good fresh peach! I grew up near Jersey and we always took excursions to farmers markets there, but waaay back then we took the car on a ferry. It left out of Chester, this is long before the bridges.
ReplyDeleteGreat cake, I'd love it with a coffee this morning.
Yes, there is a reason Jersey is called the Garden State- It does have lots of farms and fresh summer produce
DeleteThe cake sounds delicious.Love the addition of fresh fruits. Though, I have never used Bob's GF all purpose flour but I did buy one packet during the pandemic stock up, I am glad I did. Now I can try this cake.
ReplyDeleteI've used Bobs in a number of recipes and have been happy with the results.
DeleteSounds delicious! We grew up with fresh peaches growing in our garden.
ReplyDeleteThis look so good! I can't help but think of My Big Fat Greek Wedding whenever someone mentions a bundt cake! I have a bundt tin. I maybe need to get it out to make something soon!
ReplyDeleteYumm! I have four peaches ripening on my counter and plan to make a galette with them tomorrow afternoon.
ReplyDelete