Peach Streusel Bundt Cake with Bourbon Vanilla Bean Glaze
There comes a time during the summer when I just don’t want it to end. As I start to see harvest and Halloween decorations popping up in the stores, a little too prematurely in my opinion, I want to throw a temper tantrum like my two-year old son. I dig my heels in and will summer not to end. Ever.
And then one day, it changes. All of the sudden, like a switch, I’m ready for fall. I don’t know what it is….maybe a slightly too warm day for my liking or the appearance of honey crisp apples at the farmers market. I’m there. I’m ready….I’m taking my bulky sweaters out of storage.
This is probably my favorite part of summer, when the produce overlaps….when you still have sweet peaches and juicy tomatoes but the apples and butternut squash are sitting right next to them. Combine that with the “awesome” smell of diesel from the school buses and you have the perfect Summerall day. (Summer + Fall = Summerall….I know, it’s a stretch.)
The peaches are almost done for the year and I won’t buy them during the winter at the grocery store. They’re just not the same. So, I know my last bite into a peach is coming soon.
I wanted to make them last a little longer, you know the few that get pushed into the back of the crisper drawer and are almost long forgotten. I threw them into this cake. This cake is amazing. It’s breakfast, it’s dessert…..it’s a celebration of summer’s last few days.
Peach Streusel Bundt Cake with Vanilla Glaze
Serves 6-12….depending on how you slice it. 🙂
For the cake batter:
1 tablespoon vanilla bean paste or vanilla extract
1 1/2 cups all-purpose flour (I use King Arthur Flour)
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 3/4 sticks unsalted butter at room temperature
1 cup granulated sugar
1 tablespoon light brown sugar
3 large eggs at room temperature
1/2 cup low-fat plain greek yogurt (I used Chobani 2% Plain)
For the streusel mixture:
1/2 cup light brown sugar
1/2 cup all-purpose flour (I use King Arthur Flour)
4 tablespoons unsalted butter
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
3 large peaches, peeled and chopped
For the Glaze:
2/3 cup confectioners’ sugar
1 teaspoon vanilla bean paste or vanilla extract
1 teaspoon bourbon
1 tablespoon whole milk
Preheat oven to 325 degrees.
Butter a standard size bundt pan and then spray with nonstick spray. Set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the butter until creamy. Add the sugar and brown sugar and continue beating until light and fluffy. Add eggs one at a time beating well after each addition. Add the vanilla and mix to combine. Add half the flour mixture beating just until blended and then mix in the greek yogurt until combined. Add the remainder of the flour and mix until blended.
In a small bowl, combine the brown sugar, flour, butter, nutmeg and cinnamon until crumbly.
Pour half the batter mixture into the bundt pan and spread evenly. Sprinkle the streusel mixture over the batter mixture evenly and top with peaches. Top the peaches with the remaining batter and spread evenly.
Bake for approximately 55 minutes or until a toothpick or cake tester comes out clean. Cool on a wire rack for 15 minutes and then invert the cake onto the rack to cool completely.
While the cake is cooling, whisk together the powdered sugar, vanilla, bourbon and milk. Once the cake is completely cooled, spoon the glaze over the cake. Let stand at room temperature until the glaze is set. Approximately 10 minutes. Cover and store at room temperature.