Blueberry, Peach and Banana Bundt Cake

30 mins Prep Time

55 mins Cook Time

Written By

Nadia Boachie

This recipe is straightforward and a great way to use up any fruit you might have in your kitchen. The dessert is aesthetically pleasing and full of little bites of juicy peach chunks and jammy blueberries. The recipe is adapted from Celebrating Sweets, with fresh fruit and optional substitutions such as using either baking soda or baking powder. Baking soda will give this cake a more robust banana flavour and a more classic banana bread-looking colour. If you want a little less emphasis on the banana flavour and perhaps want more of your added fruit's flavour profile to shine, baking powder will do the trick! Give this recipe a try if you are looking for a more substantial dessert to share with a group! It can be easily sliced and eaten on its own or with a scoop of vanilla ice cream!

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @sweettreatbaker!

Ingredients

Bundt Cake

3 cups all-purpose flour
4 1/2 teaspoons baking powder OR 2 teaspoons baking soda (for a stronger banana flavour and darker colour)
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 2/3 cups granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 3/4 cups mashed very ripe bananas (approx. 4 bananas)
1 cup sour cream (I used light)
1 1/4 cups blueberries
1 1/4 cups diced peaches (~3 small-medium sized peaches)

Brown Sugar Icing

1/4 cup unsalted butter, cut into cubes
1/2 cup brown sugar, packed
2 tablespoons whole milk
1/4 teaspoon pure vanilla extract
3/4 cup powdered sugar
1/4 cup chopped toasted walnuts or pecans

Directions

Bundt Cake

6 Steps

Step 1

Preheat oven to 350°F.
Step 2

In a large bowl, combine flour, baking powder (or soda) and salt. Set aside.
Step 3

With a hand mixer or stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add sugar and beat for another minute, at medium speed, scraping down the bowl as necessary. Add vanilla, then beat in 1 egg at a time. Mix in bananas (the mixture might curdle, that's okay).
Step 4

Add half of the dry ingredients, sour cream, and then the remaining dry ingredients, mixing between each addition.
Step 5

Toss blueberries in flour until coated and mix into batter. Mix chopped peaches into batter.
Step 6

Thoroughly grease a 12-cup bundt pan and add the batter to the pan. Rap the pan on the counter a couple times (to remove air bubbles), then smooth off the top. Bake for 60-65 minutes, until a toothpick inserted into the centre comes out clean. Loosely cover the cake with foil if it starts to get dark (this was around 30 minutes for me). Place the pan on a wire rack until it is cool enough to handle, then carefully unmold the cake and place it back on the rack to cool completely.

Brown Sugar Icing

2 Steps

Step 1

In a small saucepan combine butter, brown sugar and milk. Bring to a simmer, whisking frequently and cook until the sugar is dissolved, a minute or two. Remove from the heat and cool for 5 minutes.
Step 2

Add vanilla, whisking to combine. Add powdered sugar 1/4 cup at a time, whisking vigorously, until you reach your desired consistency. The icing will start to firm up quickly so have the cake cooled and ready. Drizzle the icing over the cake and immediately sprinkle with nuts. The icing will set in a matter of minutes.

Ingredients

Bundt Cake

3 cups all-purpose flour
4 1/2 teaspoons baking powder OR 2 teaspoons baking soda (for a stronger banana flavour and darker colour)
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 2/3 cups granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 3/4 cups mashed very ripe bananas (approx. 4 bananas)
1 cup sour cream (I used light)
1 1/4 cups blueberries
1 1/4 cups diced peaches (~3 small-medium sized peaches)