Peach Bundt Cake with Cardamom Whipped Cream #BundtBakers

My friend, Sue of Palatable Pastime, is hosting Bundt Bakers this month.  She chose the theme Southern Cakes.

When I think Southern food my mind goes first to Catfish....that wouldn't make a very good cake though so I tossed that thought out of my mind. There is, of course, the ever popular Hummingbird Cake, which I have been wanting to try.  But I thought it might be too popular so I'm hoping there are other recipes for it shared today so that I can use one of them as inspiration for mine.

So then I started thinking about other foods that I consider Southern that would work in a cake. Cornbread, Pecans, Mint Juleps, Sweet Tea, Sweet Potatoes, Peaches......Hey!  Peaches!!  Ding, ding, ding....we got a winner!!!

I found this recipe from Strawberry Plum that I adapted for this event.  I loved that it had cardamom in it.  In fact, I loved it so much that I made a Cardamom Whipped Cream to top this cake instead of the glaze suggested.

Other ways that I made this recipe my own was by adding the juice of the lemon as well as the zest, replacing a bit of the sour cream. I also used slightly less amounts of the spices in the cake itself as I was adding the cardamom to the topping.

Let it cool in the pan for about 15 minutes before removing it to a wire rack to finish cooling.

It smelled so dang delicious that I cut myself a piece and ate it warm without any cream.  It was amazing and would make a perfect breakfast with coffee in the morning.

When I served it up for guests as dessert, I included a bed of cardamom cream as well as a dollop on top.  And then I still had a request for more of the cream.  The cardamom and cream are a fantastic combination.

I almost didn't post with Bundt Bakers this month because we are leaving on vacation tomorrow and I was running short of time.  I happily squeezed this cake in on Wednesday morning before I had to leave for food pantry and I'm glad I did.  You will be too, when you try it.  You will find the printable recipe right after the links to the other Southern Delights being shared today.

Bundt Bakers

Southern Bundt Cakes

Come see what we have baked up for you this month!

• Bourbon Praline Bundt Cake from The Sweet Sensations
• Bundt Cake Hummingbird from Merce`s Cake
• Buttermilk Bundt Cake with Caramel Icing from Sneha's Recipe
• Coconut Bundt Cake from Palatable Pastime
• Cream of Coconut Bundt Cake with Chocolate-Coconut Glaze from katin špajz
• Hot Milk Cake from Cookaholic Wife
• Kentucky Butter Bundt Cake from All That's Left are The Crumbs
• Key Lime Bundt Cake from I Love Bundt Cakes
• Lemon Drizzle Pound Cake from Food Lust People Love
• Peach Bundt with Cardamom Whipped Cream from A Day in the Life on the Farm
• Peanut Butter Bundt Cake from Tartacadabra
• Sweet Potato Bourbon Bundt Cake from Patty's Cake

#bundtbakers, #bundt, #peaches, #whippedcream, #cardamom, #ginger, #sourcream,

Dessert, Brunch

Southern American, Summer

Yield: 1 Bundt Cake
Author: Wendy Klik
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Peach Bundt Cake with Cardamom Cream

prep time: 30 MINScook time: 1 hourtotal time: 1 hours and 30 mins

This delicious cake is subtly spiced with cardamom and ginger and then graced with fresh diced peaches in each bite. The addition of cream that has been whipped and spiced with more cardamom is sure to make this a summertime favorite.

ingredients:

2 1/2 c. flour

2 t. baking powder

pinch of kosher salt

3/4 t. ground cardamom

3/4 t. ground ginger

2 sticks unsalted butter, room temperature

1 3/4 c. sugar

zest and juice of 1 small lemon

3 eggs

1 t. vanilla

2/3 c. sour cream

3 lg. peaches, peeled, pitted and diced

1/2 pint heavy (whipping) cream

1/2 t. ground cardamom

instructions:

Combine the flour, baking powder, salt, ginger and cardamom.   Set aside.

In large bowl of stand mixer, fitted with paddle attachment, cream together the butter, sugar, lemon zest and lemon juice.  Add the eggs, one at a time, beating well after each.  Mix in the vanilla.

Reduce speed to low and add 1/3 o f the flour mixture until just combined.  Mix in 1/3 cup of the sour cream and then another 1/3  of the flour.  Repeat with remaining sour cream and flour.  Batter will be thick.

Toss the peaches with a Tablespoon of flour and then stir them into the batter.  Spread into a bundt pan that has been treated with baking spray.

Bake in a preheated 350* oven for 50-60 minutes, until golden brown and a skewer inserted removes cleanly.  Remove pan to a wire rack and let cool for 15 minutes.  Turn cake out of pan onto wire rack and allow to cool completely.

In small bowl of a stand mixer, fitted with the whisk attachment, beat the cream at med low speed until it begins to thicken.  Increase speed and add the cardamom, beating until light and fluffy.

Serve over the cake and pass any extra at the table.

notes

I prefer no sweetener in my whipped cream but feel free to add some powdered sugar if you like yours a little sweeter.

https://adayinthelifeonthefarm.blogspot.com/2018/05/peach-bundt-cake-with-cardamom-whipped.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

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