Peach Melba Bundt Cake

Instructions

1. Preheat the oven to 350°F (180°C).
2. Spray a Nordic Ware 15-cup Bundt Pan with baking spray with flour (or slather with a good dose of Cake Goop). Set aside.
3. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
4. In a small bowl, place the chopped peaches and add ¼ cup (50 g) light brown sugar and 1 tsp cinnamon. Stir to coat and set aside for at least 5 minutes.
5. In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar. Cream well until light and fluffy, stopping to scrape the bowl. (about 5 minutes total)
6. Add eggs, one at a time, mixing each addition until incorporated. Add vanilla; beat at medium speed until well combined (about 1 to 2 minutes total), stopping to scrape the sides of the bowl.
7. Before continuing with the batter, prepare your filling. Divide the peaches and put 2 cups (300 g) of the peach mixture (try to not bring very much liquid) into a small bowl. Sprinkle ¼ cup of flour over this portion and mix until all peaches are coated. Set aside briefly.
8. While mixer on lowest speed, add 1/3 of the flour mixture, lightly mix until flour just barely disappears, add ½ of the buttermilk, and repeat flour/buttermilk/flour. This should be done as quickly as possible, do not overmix. Turn off the mixer and finish folding by hand if this process has taken longer than 1 minute.
9. Using a spring-loaded scoop (or spoon), place ¾ of the batter into the prepared pan.
10. CAREFULLY place the coated peaches in a ring on top of the batter, avoiding the edges of the pan and avoiding the edges of the center, too. Gently add the last ¼ of the batter over the top of the peaches (might not completely cover the peaches, they will sink as it bakes)
11. Place Bundt pan in the center of the oven, bake until a wooden pick inserted near the center comes out clean, about 50 minutes +/-, loosely covering with foil to prevent excess browning, if necessary.
12. While baking, if the simple syrup is cold, warm it up slightly.
13. When the cake is done, remove it from the oven and place it on a wire rack. Spoon ½ of the simple syrup over the exposed hot cake, avoiding the sides/edges of the pan.
14. Let cool in pan for 10 minutes. Loosen the cake from the center of the pan using a small offset spatula.
15. Trim a piece of parchment to the size of the cake and place on top of the still warm cake, placing a wire rack over it. Then, invert the cake onto a wire rack. You will end up with the cake sitting on the parchment on top of the wire rack. (this will make it easier to remove the delicate cake from the wire rack. Remove pan.
16. Brush or drizzle the remaining syrup over the top of the Bundt cake. Let the cake cool completely.
17. For the Bundt Glaze: in a small bowl mix all ingredients until smooth. Carefully pipe or drizzle glaze over the top of the cake, letting excess drip off.
18. While the cake is out of the pan and cooling, take the remaining peach mixture and place it into a small saucepan. Heat gently, for about 5 minutes. Do not boil, just heat until the mixture is warm, then take a stick blender and break it up into a chunky sauce. Put in a small bowl or jar and set aside until ready to serve.
19. In a small saucepan, put raspberries, sugar, lemon juice, and water, and cook until raspberries are broken down completely and it is runny. Pour through a strainer to remove the seeds. Put in a small bowl or jar and set aside until ready to serve.
20. To serve, slice a piece of cake, top with peach sauce and raspberry sauce, and ice cream if you have it!