Hairbows and Butter: peach

So I've sort of fallen in love with my bundt pan. It makes everything so much prettier than it otherwise would be, and it makes a normal cake seem much more brunch (but that may just be me!).

So, going along with the peach situation (oh my gosh the peaches are so good!) I made you a peach bundt cake, and since it has fruit in it you SHOULD eat this for breakfast, and lunch, and dinner.

Have a wonderful Sunday my friends!

Peach Bundt Cake

adapted from Taste of Home

1/3 cup butter

1 1/4 cups sugar

2 eggs

vanilla

1 cup peach puree

2 cups flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

salt

1 cup sour cream

Diced peaches

2 Tablespoons maple syrup

Preheat oven to 350. Grease a bundt pan, extra well! I use so much non-stick spray, it's just ridiculous

In a large bowl add the butter and sugar. Cream with a mixer together until lighter in color and slightly fluffy. Mix in the peach puree.

Add the eggs and vanilla to the butter mixture and mix well.

In a medium bowl mix together the flour, baking powder, baking soda and salt

Add 1/3 of the flour to the butter mixture and mix until incorporated. Add 1/2 of the sour cream. Add another 1/3 of the flour, then the last half of the sour cream and finally, the last 1/3 of the flour.

Scrape the sides of the bowl and then mix in the chopped walnuts.

Pour half the batter into the greased pan. Toss the diced peaches in maple syrup and pour over the batter.

Spoon the other half of the batter over the peaches.

Bake for 45-50 minutes. Allow to cool and flip out of pan.

Top with more peaches and a drizzle of maple syrup.

Slice and enjoy!

Love,

Keely

Peaches are in season right now in Colorado, and that means we have AMAZING peaches! They are so juicy and delicious, I love them!

These fresh peaches inspired me to make some delicious cupcakes!

These have fresh peach puree in them and then are topped with some cinnamon cream cheese frosting, yum! To add to the delicious peachy-ness I took some of that puree and mixed it with some powdered sugar and drizzled it on top! So delicious!

I'm also hosting the Tuesday Tango today from After Nine To Five! It's a really fun way to meet new bloggers! Check it out at the bottom!

Let's get this going because these cupcakes are just too good to wait!

Peach Cupcakes
makes 24 cupcakes
2 sticks butter
1 cup sugar
2 eggs
vanilla
salt
1 1/2 teaspoons baking soda
1/2 teaspoon baking powdered
puree of one peach (about 1/2 cup)
1/2 cup sour cream
2 1/2 cups flour

Preheat the oven to 350 and line two cupcake pans.

In a large bowl blend together the butter and sugar with an electric mixer for about two minutes, until it gets slightly fluffy. Add two eggs, one at a time, making sure to mix well after each addition. Next, add the vanilla, salt, baking soda and baking powdered.

Measure out your flour. With the mixer running, adding about 1/3 of the flour. Follow this with the peach puree and mix until just incorporated. Then add another 1/3 of the flour followed by the sour cream. Last, add the remaining flour and mix well.

Scrape the sides of the bowl and mix one last time, making sure everything is incorporated.

Scoop the mixture into the cupcake pans, filling them about 2/3 of the way full. I do this using an ice cream scoop, but you can also use two spoons.

Bake for 18-20 minutes or until a toothpick comes out clean.

Let cool

Cinnamon Cream Cheese Frosting
2 blocks cream cheese
1 stick butter
1/2 teaspoon cinnamon
2-3 cups powdered sugar

In a medium sized bowl mix together the cream cheese and butter until smooth. Add in the cinnamon and continue to mix.

While the mixer is running slowly add in the powdered sugar, about 1/2 cup at a time, mixing completely after each addition.

Once the correct consistency is reached, scrape the sides of the bowl and mix one last time.

Pipe or frost on top of the cooled cupcakes.

Peach Glaze
1/2 cup peach puree
1 1/2 cups powdered sugar

In a small bowl mix the puree and powdered sugar together with a whisk. Pour into a squeeze bottle or use a spoon to drizzle over the frosted cupcakes.

Enjoy!

The Tuesday Tango is a multiple link-up post for everyone to meet new people and grow your audience. There will be eight link-ups that you can add your link to - Twitter, Facebook, Hello Cotton, Bloglovin, Instagram, Pinterest, Better Blogger Network, and RevolutionizeHer.

All you have to do is follow the host(s) for that week and then add whoever else you'd like to!

Permanent Hosts:

After Nine To Five | Big Apple Mami

This Week's Rotating Hosts:

Hairbows and Butter | Metropolitan Money Pit | Little Mudpies

Directions:

Follow the host(s)

Add your links to any/all of the link-ups

Add at least 5 people from the link-ups

- - -

Want to host one of the weeks? Let us know!