Perfectly spiced this bundt cake recipe is a keeper. Don't expect a big peach flavor. Do look forward to a cake made moist by the jam. Plain or with whipped cream (flavored with peach jam) and caramel sauce, this is a divine dessert.
This recipe is adapted from Julie Richardson's Vintage Cakes.
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- 1¼ cups peach jam
- ¾ cup buttermilk at room temperature
- ¾ cup softened unsalted butter
- 1½ cups sugar
- 4 eggs at room temperature
Preheat an oven to 325 degrees. Coat a bundt pan with baking spray and a generous shake of panko breadcrumbs.
Cream the butter and sugar in the bowl of a stand mixer for five minutes until fluffy. As with all cakes, get the spatula out and be ready to scrape the sides of the bowl often.
Incorporate the eggs into the butter and sugar one at a time.
In another large bowl, sift the flour, spices and salt. Give a quick whisk to ensure all the dry ingredients are well combined.
In a smaller bowl, combine the peach jam and buttermilk.
Starting and ending with the flour/spice mixture, alternate adding the buttermilk /jam mixture to the butter/sugar/eggs mix.
Pour the batter into the prepared pan. Bake at 325 degrees for 65 minutes or until a knife inserted in the center comes out clean. Cool for at least 30 minutes before removing from the pan.