I can't believe September is next week and Labor Day is around the corner. I say this every year but where did the summer go? Kids are going back to school, and I'm starting to see big displays of mums at the nurseries and grocery stores-- always the first signs that fall is near. I must admit that I'm extremely excited about this because I love, love, love, LOVE the fall. I'm already looking forward to fall recipes, sweaters, cool days (hopefully sooner than later), and some pumpkin bread!
BUT, before I leave summer behind, I am still very much enjoying the wonderful produce we had this summer. I don't know if it was the extreme heat we had in Virginia this year, but we seemed to have a great year for fruit-- peaches, cherries, and blueberries especially. Maybe I'm just making myself feel better about the sweltering temperatures, but I'd like to think the heat contributed to a better growing season or something, because everything just seemed to taste really good this year-- better than the past few years, in my opinion. Has anyone else noticed this?
Anyway, I decided to use some of this year's bounty to make a peach pound cake and added a cinnamon swirl layer to the middle. I think peach and cinnamon is such a lovely combination and the addition of toasted pecans added a little crunch and a rich nuttiness. The peaches kept this cake nice and moist while the cinnamon swirl added another level of flavor but did not overpower the cake. Finally, I made a simple glaze and drizzled over the top. I think this cake is great for the morning or brunch (but hey, I think pound cake is great anytime). This is a big cake so be sure to use a large bundt pan (a 12 cup pan) to prevent the batter from overflowing.
Peach Cinnamon Swirl Bundt Cake
For the Cinnamon Swirl:
1/2 cup packed light brown sugar
1 1/2 tsp. cinnamon
1/2 cup toasted pecans, chopped
Preheat oven to 350 degrees F. Chop pecans and pour onto a baking sheet. Toast for 5-6 minutes or until fragrant and golden, being careful not to burn. Mix the brown sugar, cinnamon, and pecans in a small bowl and set aside.
For the Cake:
2 sticks unsalted butter, softened
2 3/4 cups sugar
3 cups cake flour
1/4 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
2 tsp. vanilla
2 1/2 cups peaches, peeled and diced
1 tbs flour
1/4 cup sugar
Preheat oven to 325 degrees F. Grease and flour a large bundt pan (12 cup).
Toss the sliced peaches with a 1/4 cup of sugar and 1tbs. of flour and place in a colander to drain excess juices prior to baking. The flour will prevent the peaches from sinking to the bottom of the cake. Set aside while you prepare the rest of the cake.
In a large bowl, sift the cake flour, baking soda, and salt. Set aside.
Cream sugar and butter until light and fluffy. Add eggs, two at a time, beating after each addition. Add flour mixture, alternating with sour cream. Add vanilla and mix. Gently fold in peaches. Pour half of batter into bundt pan then pour the cinnamon mixture in. DO NOT MIX. Carefully pour the other half of the cake batter on top of the cinnamon mixture.
Bake at 325 for an hour- an hour and 10 minutes or until a knife or cake tester inserted into the middle comes out clean. Allow cake to cool on a wire rack and then remove cake from pan. Allow to cool completely before glazing.
Recipe for Glaze:
1 cup powdered sugar
1 to 2 tbs. milk
Start by adding 1 tbs. of milk to the powdered sugar and whisking. In small increments, slowly add the the next tablespoon until glaze is the desired thickness. You will probably not need the entire tablespoon. I like the glaze to be thick and not runny so it pools on top of the cake instead of running off the side.