Are you ready to elevate your summer brunch with a delightful treat that captures the essence of the season? Look no further than our tantalizing Summer Peachberry Sangria Bundt Cake recipe – a not-too-sweet, fruity delight that will leave your taste buds singing with joy. This recipe has a pound cake vibe- a soft, buttery crumb that's perfectly dense without being at all dry or crumbly! Bursting with the flavors of ripe peaches and juicy strawberries, this scratch made Bundt cake is the perfect accompaniment to a sunny afternoon or a leisurely brunch gathering.
Ingredients:
3 cups (360g) sifted all-purpose flour
2 tsp baking powder
1 tsp salt
1 pkg vanilla pudding mix
1/4 cup freeze dried peaches
1/4 cup freeze dried strawberries
1 3/4 cups (350g) granulated sugar
2 sticks unsalted butter, room temperature
3 large eggs + 2 egg whites
1/3 cup Riesling or dry white wine
1/3 cup Buttermilk
1/3 cup Peach juice
1/2 cup sour cream
1/2 Tbsp strawberry extract
Instructions:
Preheat your oven to 350°F and spray a 10-12 cup Bundt pan with baking spray with flour (not cooking spray).
In a mixing bowl, combine the flour, baking powder, baking soda, pudding, peaches, strawberries and salt. Set aside.
In a separate bowl whisk, Riesling, Buttermilk, Peach juice, sour cream and strawberry extract.
In the bowl of your stand mixer, cream together the butter and sugar until light and fluffy, 2-3 minutes. Add the eggs one at a time, mixing well after each addition.
With the mixer on low speed, gradually add 1/3 of the flour mixture, followed by 1/3 of the liquid mixture, alternating until all are just combined.
Pour the batter into the prepared Bundt cake pan and smooth the top.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Fruity Glaze:
1 cup powdered sugar
2 Tbsp Melted Butter
2-4 Tbsp Riesling
2-3 tbsp peach juice
1 Tbsp Strawberry Syrup
In a small bowl, whisk all ingredients together until smooth and a thick but pourable consistency. If to thin, add powdered sugar. If too thick add a little Riesling.
Drizzle the glaze over the cooled Bundt cake and let it set before serving.
Garnish with sliced peaches & strawberries and a sprinkle of powdered sugar.
Indulge in a Slice of Summer
As the fragrant aroma of summer peaches and strawberries fills your kitchen, prepare yourself for a slice of pure indulgence. The moist and flavorful Peach Strawberry Bundt Cake, paired with its light fruity glaze, is a true celebration of the season's bounty. Whether enjoyed with a cup of coffee in the morning or as a sweet ending to a leisurely brunch, this cake is sure to delight your taste buds and impress your guests.
So, gather your ingredients, preheat your oven, and embark on a culinary journey that captures the essence of summer in every bite. Let the flavors of ripe peaches, juicy strawberries, and aromatic Riesling transport you to a sunny orchard, where the essence of summer lingers in every mouthful.
Join us in savoring the flavors of summer with our Peach Strawberry Bundt Cake – a slice of seasonal bliss that will have you coming back for more.
Notes: You can find this beautiful Swirl Bundt Pan at NordicWare.com
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