I mentioned the other day how much I am loving re-discovering Veronica Mars. Well apparently I am really loving it because it is 10:56 pm on August 1 and this post is due to go live at midnight August 2. Ooops. Guess I totally forgot about it while my brain was lost in Neptune, CA. At the risk of sounding completely insane, I have noticed myself snacking less at night while watching it, as I am too absorbed to remember to get up and get a snack!
OK enough Crazy Laura time.
It’s Bundt A Month time again! The theme this month is peaches, which was extra happy for me because for some reason this summer I have not been going crazy for the seasonal produce. No real reason, I have just been distracted. So it was good to be forced to get out and get some peaches before they are no longer around. And pick up some blueberries while I was there. I actually did not even intend to put the blueberries into the cake, but they were sitting there, so gorgeous, plump and vividly blue, and before I knew it I had folded them into the batter. Much to my children’s disgust–not because they did not love the cake (they did) but rather because they had wanted to eat them plain.
That’s ok, it made a good excuse to head back to the farmer’s market and pick up some more.
Here ís how you can be a part of Bundt-a-Month:
-Simple rule: Bake us a bundt using peach
-Post it before August 31, 2013
-Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Caramel Swirl Bundt)
-Add your entry to the Linky tool below
-Link back to our announcement posts
Looking for inspiration? Hop over and check out these gorgeous cakes –
Balsamic Peach Bundt Cake by Kate from Food Babbles
Bellini Bundt Cake with Champagne Glaze by Stacy from Food Lust People Love
Brown Sugar Peach Bundt Cake by Veronica from My Catholic Kitchen
Caramelized Peaches and Cinnamon Bundt Cake by Anuradha from Baker Street
Cream Cheese and Peach Bundt Cake by Kathya from Basic N Delicious
Frangipane Peach Bundt by Sandra from The Sweet Sensations
Peaches and Cream Bundt Cake by Heather from Hezzi-D’s Books and Cooks
Peach Bundt with Raspberry Jam Swirl by Holly from A Baker’s House
Peach Bundt Cake with Amaretto Cream Glaze by Roz from La Bella Vita Cucina
Peachy Buttermilk Bundt by Anita from Hungry Couple
Peach Cinnamon Swirl Bundt Cake by Lora from Cake Duchess
Peach Spice Bundt Cake by Renee from Magnolia Days
Vinho Verde Pound Cake with Peaches & Blueberries by Laura from The Spiced Life
Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.
- 2/3 cup milk
- 1/3 cup Vinho Verde
- 1 cup (2 sticks or 8 oz) butter, softened
- zest of 2 lemons
- 2 cups sugar
- 4 large eggs
- 3 cups (378 g) AP flour
- 1/2 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 1 t vanilla extract
- 2 small-medium peaches cut into small chunks (leave the skin on)
- 1 scant cup blueberries
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Preheat oven to 325 F. Grease and flour a 12 cup bundt pan. Set aside.
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Stir together milk and wine and then let stand 10 minutes. Set aside.
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Beat the butter and lemon zest at medium speed with an electric stand mixer until creamy. Gradually add the sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Beat in the vanilla.
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Whisk together the flour, baking powder, baking soda, and salt. Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture, in 3 and 2 additions. Mix at low speed just until blended after each addition; do not overmix.
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Working quickly but gently, fold the peaches and blueberries into the cake batter.
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Scrape the cake batter into the prepared cake pan.
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Bake for 65-70 minutes, or until a cake tester inserted in the center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; then invert cake onto a wire rack.
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Cool completely before slicing. Sprinkle with powdered sugar before serving.
*Recipe SEO is giving me fits tonight, so I cannot link to it in the recipe, but if you would like to check out the original Vinho Verde Pound Cake recipe you can find it here.
Looks absolutely fantastic.. Awesome!!
Love that you are allowed to keep some peach skins on and still wind up with a gorgeous cake. Great work…I’ll have to look into Veronica Mars…In the meantime, appreciate if you’d look into your links as The Ninja Baker’s Momotaro Peach Boy Cake is alive and well =)
I never feel like I’ve eaten ENOUGH of summer’s produce before it’s gone…so I’m always up for a new way to get it into my life (and my belly!). You’re really selling me on Veronica Mars! I think when I finish Orange is the New Black, I might have to switch over and start watching it!
Let me know how you like it–because I know you will! 🙂 And we have been meaning to start Orange is the New Black also. I guess I don’t mention it much but we are very serious about our tv around here lol!
It would be nice if you posted in here each month theme (as event or milestone) with the annoucement posts links.
I’m having a hard time finding the annoucement post links. :/
My post qualifies as announcement post link. So do all of the other cakes listed.
Do you mean list all the months? In that case I do suggest checking out our Facebook page (the link to which is in the post).
I am new at this and didn’t realized where was the announcement post. *facepalm*
And since I saw so many pics in the FB page, I thought they were all new cakes and not the announcements posts.
*facepalm*
Hope I will do it right!
LOL it is fine, I am just glad we figured it out!
Now I need to see what Veronica Mars is all about. I’m even more curious about vinho verde and would like to bake with some. Your bundt is gorgeous, Laura!
I have to find out what vinho verde is. This is one moist and yummy looking cake.
Hey Sandra: Telita (in the comments at the site) left a great description of Vinho Verde! 🙂
I am curious too about the vinho verde. I am from Portugal and we actually have vinho verde (green wine), which is a sparkling wine for fish dishes or salads. It’s not champagne, it’s wine, greenish and sparkling. 🙂
Yup that’s exactly the stuff. I LOVE it.
I love to learn something new when I read your posts and today it is the vinho verde that is new to me– it sounds lovely for this peach cake!
What a wonderful compliment! Thanks a ton and yes definitely check out Vinho Verde. It is affordable because it is a table wine and absolutely delicious!
What a pretty cake, Laura….and I love that you added blueberries with the peaches. Great flavor combo and a great pop of color, too! : )
Peaches and bluberries make an awesome combo!
There you go combining two of my favorite fruits into one cake. Plus you have me even more wanting to taste and discover vinho verde. So glad you shared this recipe!
I absolutely love how this cake looks!
Love how you decided to add the blueberries to your cake; I’m sure the kids really loved them in there! What is Veronica Mars? You’ve got me so curious now!
Roz
A TV show that started on the UPN way back in 2004ish and finished 3 seasons later on the CW. It was awesomeawesomeAWESOME and was canceled before it should have been. Recently a kickstarter campaign raised like 5.5 million dollars for a movie to be made (it was done in record time and shattered expectations). So with a movie coming (and yes I am one of the crazy exciteds) I am re-watching the show. Highly recommended. 🙂
I love pairing peaches and blueberries together and this cake sounds simply wonderful. Yum! And now I want to go check out Veronica Mars 🙂 I’ve never watched it! But if it’s good enough to keep you hooked, moments from a deadline I clearly need to check it out.
Peaches or nectarines with blueberries is one of my favorite combinations. Both for the flavor and the colors. Gorgeous Bundt, Laura!
(Oh, by the way, I was in the liquor store the other day in Houston and saw Tuaca! If I lived here year round, I would have bought it!)
Oh this looks so good. I do love a bundt.
Blueberries and peaches sound delicious together. It looks lovely.