Peach Sourdough Bundt Cake
This Peach Sourdough Bundt Cake uses sourdough discard and has cornmeal for a little twist. It's the perfect summer treat and goes perfectly with iced tea or coffee!
Equipment
- 6 cup Bundt cake pan
Ingredients
for the cake
- 125g yogurt
- 50g sourdough starter
- 185g granulated sugar
- 50g brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 Tablespoon apple cider vinegar
- 200g oil
- 330g cake flour
- 50g cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ½ teaspoon salt
- 1 finely diced peach
for the glaze
- 275g sifted powdered sugar
- 55g milk
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350F. In a large bowl, whisk the yogurt, sourdough starter, and sugars together until creamy and smooth. Add the eggs, extracts, and vinegar and whisk until completely combined. Slowly stream in the oil and whisk until there is no layer of oil and everything is seamless.
- In a medium sized bowl, add all of the dry ingredients and whisk together. Thoroughly oil your Bundt pan. Then dump the dry ingredients into the wet ingredient mixture and fold them in. When there are only a few dry clumps left, add the finely diced peach and fold until just combined. Put the batter into the prepared pan and tap on the counter a few times to release any air bubbles.
- Bake for 50 minutes or until a toothpick can be inserted and come out cleanly. Let cool for 10 minutes in the pan, then release the cake onto a cooling rack. Let cool completely before glazing.
- To make the glaze, whisk all the glaze ingredients together. Drizzle the glaze onto the cake and serve. Enjoy! Let me know what you think below in the comments or on Instagram @higheralchemybaking!
Notes
You can use any kind of the following: yogurt, brown sugar, oil, fruit (as long as you keep it under ¾ cup), and milk.
You can omit the almond extract.