I would be remiss in my duties if I didn’t thank our gracious hostess’ Anuradha and Lora for giving us this opportunity to showcase our bundt cakes each month. Our theme for August is peaches and oh the fun we are having. For those of us who love peaches we tend to share the joy in eating them by admitting that peach juice running down our arm is one of the highlights of eating a ripe peach. Call me crazy but it is so. A couple of years ago I made a Frangipane Peach Tart and the combination of peaches and almonds was one that I really enjoyed so I set out to recreate it in a bundt cake.
As adventurous as I can be when coming up with ideas for a cake I like to have a base cake as a reference. When I landed on Pastry Girls Almond Apricot Pound Cake with Amaretto I knew I had found it. A quick glance at the ingredients let me know that I’d be foregoing a trip to my favorite thrift store this week. I also knew that I didn’t need an entire bottle of Amaretto so I decided on a mini bottle. Well let me tell you a mini bottle of DiSaranno was $9.00 and that wasn’t happening. I have no problem going with Plan B and for me that was Candy Bar Vodka. The cake was rich with almond flavor from the toasted ground almonds so I knew this substitution wouldn’t hurt the final results.
The other change was to swap peaches for the apricots in the original recipe. Peaches, apricots, you say potato I say potatto. That being said the 2/3 cup called for in the recipe was not enough for me. Next time I will double the amount of peaches. Love the texture was great and the almond flavor was on point. There was even enough batter leftover for me to make a loaf cake from it. I sent the bundt cake to work with Charisse and kept the loaf for us. Hallelujah Hazel!!
The changes I made to the recipe are bolded. If you have a hankering (I love that word) for some serious food porn take a trip over to Pastry Girl’s blog and be sure to wear a bib.
Frangipane Peach Boozy Bundt – adapted from Pastry Girl – Dessert First a passion for Party
1 ½ cups sliced almonds, toasted
3 cups sugar
1 cup butter, room temperature
4 oz almond paste, room temperature
6 eggs, room temperature
2 tsp almond extract
1 ½ tsp vanilla extract
½ cup Amaretto (Candy Bar Vodka)
2 ½ cups flour
½ cup cake flour
¾ tsp salt
½ tsp baking soda
1 cup sour cream
2/3 cup chopped dried apricots (chopped fresh peaches)
Preheat the oven to 325°. Grease and flour a 10-inch tube pan. Grind the toasted almonds and 3 TBS of sugar together in a food processor until very fine.
Combine the flour, cake flour, salt and baking soda together in a bowl and set aside.
In the mixer bowl combine the butter and sugar together on medium speed until very fluffy and pale. Add the almond paste and combine until well blended. (It is best to add the almond paste in small pieces to allow it to incorporate more easily. Make sure it is enough to blend. Add in the ground almond-sugar mixture.
Add the eggs one at the time, scraping down between each addition. Add the almond and vanilla extracts, and the Amaretto or whatever spirit you are using. The mixture should be very fluffy by now. Add the flour mixture in three additions, alternating with sour cream in two additions taking care not to overbeat it. Overbeating can yield a heavy cake with a tough crust.
Fold in the peaches. Turn the mixture out into the tube pan, filling it up a little over three-quarters of the way. Bake the cake in the oven for about an hour to hour and a half, or until a wooden skewer inserted into the cake comes out clean and the cake is beginning to pull away from the sides of the pan.
Cool the cake on a wire rack for about 15 minutes. Run an offset spatula or knife around the edge of the pan and the center tube. Unmold the cake unto the rack and let it finish cooling. You should wait until it is cool before serving because the cake is quite crumbly and delicate while it is still warm. After the cake had cooled I applied a glaze made of powdered sugar, vanilla and almond extract.
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◾Simple rule: Bake us a bundt using peach
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