Last year I made a few too many batches of this spiced peach butter… Though I gave it away to friends and family and have used some myself, I still have quite a few jars on the shelf in my basement.
Since I fully intend to do plenty of canning this summer (and you can bet some more peach butter will be on my list!), I’ve been on a mission to use up the leftover jars. I’ve been meaning to do some baking with the peach butter for a while, so this past week I decided to get right to it. Originally, I had a quick bread in mind, but I ended up making a bundt cake instead.
I started with a recipe for applesauce cake… After all, peach butter and applesauce are very similar in consistency/texture. But, the peach butter really ups the ante since it is already loaded with flavor!
This cake is great served plain… It’s moist, not too sweet and has just the right amount of spice. Of course, if you want to jazz it up a bit, you can serve it topped with some fresh peaches and whipped cream. It would also be great with some vanilla ice cream or even with a dollop of yogurt (and then you can call it breakfast!).
Spiced Peach Bundt Cake
(Adapted from Food & Wine; Serves 10-12)
- 2 1/2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 2 cups spiced peach butter
(You could also use apple butter)
- 1/2 cup canola oil
- 1/2 cup (1 stick) unsalted butter, melted
- 2 eggs
- 1 teaspoon pure vanilla extract
Preheat the oven to 350°F. Grease and flour a bundt pan and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and cardamom. In a separate bowl, beat together the peach butter, canola oil, melted butter, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients, and fold until all of the dry ingredients are moistened. Pour the batter into the bundt pan and bake for about 1 hour, until a toothpick inserted comes out clean (or with a few wet crumbs).
Allow the cake to cool in the pan for 10 – 15 minutes. Then, invert onto a wire rack to cool completely before slicing.