Vanilla Bean Bourbon Nectarine Bundt Cake (with vanilla bean caramel drizzle)

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The summer’s best nectarines are cooked with vanilla bean and bourbon then folded into a delicious cake batter.  Of course the vanilla bean caramel sauce doesn’t hurt!

Vanilla Bean Bourbon Nectarine Bundt Cake (with vanilla bean caramel drizzle)

Summer’s stone fruits are really peaking where we are.  I’ve had some super delicious peaches and nectarines in the last few weeks… I just can’t get enough of them.  As with any fruit I love, I stock up and then have a million ripen at once.  Earlier this summer I solved that issue with muffins, and then a few weeks ago I made this really delicious bundt cake.  The cake is full of super sweet ripe nectarines, but peaches would work just as well.  The caramel sauce poured generously over the top seals the deal.  I actually was on the verge of burning my caramel and that extra darkness really happened to work with this cake.  Between the vanilla bean, the bit of bourbon and the juicy flavorful summer fruit, this cake is a real win.

The summer’s best nectarines are cooked with vanilla bean and bourbon then folded into a delicious cake batter.  Of course the vanilla bean caramel sauce doesn’t hurt!

Vanilla Bean Nectarine Bundt Cake
Serves 16 – 20
Adapted from this Apple Bundt Cake

Ingredients
For the nectarines:
2 fluid ounces / ¼ cup bourbon
1 whole vanilla bean (Madagascar bourbon if you have them!)
1/2 ounce (1 tablespoon) unsalted butter at room temperature
14 grams / (1 tablespoon) granulated sugar
1 1/2 pounds (~5) ripe but still firm nectarines (1 1/4 pounds / 4 cups chopped; peeling optional)
For the cake:
395 grams / 13 7/8 ounces (~3 cups) all-purpose flour
3 grams (1/2 tablespoon) ground cinnamon
2 grams (1 teaspoon) nutmeg
5 grams (1 teaspoon) baking soda
5 grams (1 teaspoon) salt
227 grams / 8 ounces (1 cup / 2 sticks) unsalted butter melted and cooled
2 2/3 fluid ounces / 1/3 cup vegetable oil
235 grams / 8 1/4 ounces (~1 cup tightly packed light brown sugar)
105 grams / 3 3/4 ounces (~1/2 cup) granulated sugar
150 grams (~3 large) whole eggs at room temperature
1 tablespoon vanilla extract

Directions:
Preheat oven to 350 degrees
Grease and flour a 12 or 14 cup bundt pan; set aside
Pour the bourbon into a large skillet and cook over medium-high heat; bring to a boil for one minute; reduce the heat to medium; add the inside of vanilla bean (do not discard pod), butter and sugar; cook and stir until butter is melted and sugar is dissolved
Add pod from vanilla bean and nectarine; let cook for 5-6 minutes, stirring occasionally until nectarines are softened and most of liquid has evaporated
Remove from heat and set aside; discard vanilla bean pod
In a medium sized bowl, whisk together the flour, cinnamon, baking soda and salt; set aside
In the large mixing bowl of an electric mixer beat together the butter, oil, sugars and eggs for 3 minutes on low to medium speed; add vanilla extract and mix until combined
Scrape sides of the bowl with a spatula and carefully add the dry ingredients while mixer is on low speed just until combined
Remove bowl from mixer and fold in the cooked nectarines; do not overmix
Pour batter into prepared bundt pan and bake for 44-48 minutes, or until cake is lightly browned and a knife inserted into the cake comes out clean
Allow to cool for 15 minutes before inverting onto a cooling rack; set aside to cool while preparing caramel

Vanilla Bean Caramel Sauce
Makes 1 cup

Ingredients:
5 5/8 ounces (~3/4 cup) granulated sugar
1/2 vanilla bean (Madagascar bourbon if you have them!)
3 tablespoons water
4 fluid ounces (1/2 cup) heavy whipping cream
2 tablespoons milk, any type
1/2 teaspoon sea salt

Directions:
In a heavy duty saucepan, combine granulated sugar, seeds scraped from vanilla bean, and water
Cook over medium-high heat, whisking constantly until sugar is dissolved
Continue to cook for a few minutes until caramel reaches a deep amber (do not stir)
Remove from heat and immediately whisk in heavy cream
Stir in milk and sea salt
Drizzle liberally over apple cake or refrigerate until ready to serve

Make ahead tip:
Caramel sauce can be made up to one week ahead of time.  Heat it gently over the stove or in microwave just prior to pouring over cake and serving
Cake best enjoyed within 24 hours of baking


Vanilla Bean BOURBON Nectarine Bundt Cake - hello!

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15 Responses to “Vanilla Bean Bourbon Nectarine Bundt Cake (with vanilla bean caramel drizzle)”

  1. Katrina @ Warm Vanilla Sugar August 11, 2014 at 7:46 am #

    Oh my goodness, this bundt looks awesome!! Such a fabulous recipe!

  2. Laura @ Laura's Culinary Adventures August 11, 2014 at 12:49 pm #

    Yum! I wouldn’t mind a slice or two of this :)

  3. Sues August 11, 2014 at 9:06 pm #

    What a great idea!! I bet this would make a delicious breakfast :)

  4. Joanne August 12, 2014 at 7:14 am #

    I’ve definitely been on more of a stone fruit kick than ever before this summer! Both baking and eating out of hand. Love how the dark caramel and bourbon flavors are paired with light fresh nectarines and vanilla!

  5. Russell from Chasing Delicious August 12, 2014 at 9:17 pm #

    What a fantastic recipe! Yum!

  6. Bianca @ Confessions of a Chocoholic August 13, 2014 at 10:19 am #

    Love this! That little bit of bourbon is key :)

  7. Monet August 13, 2014 at 11:47 pm #

    What a great way to enjoy nectarines! I usually save bundt cakes for the fall, but I’m going to change that!

  8. ATasteOfMadness August 14, 2014 at 2:59 pm #

    This sounds like the ultimate cake. I love it!

  9. Stephanie @ Girl Versus Dough August 15, 2014 at 9:24 am #

    Love a good bundt cake, but double love a GREAT bundt cake like this one. ;) Love the bits of peaches inside, and that caramel drizzle? YES.

  10. Megan {Country Cleaver} August 18, 2014 at 1:47 pm #

    Woah and a half!! Girl this is out of this world!!

    • Keep It Sweet August 21, 2014 at 4:24 pm #

      Thank you so much, Megan!

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