Vanilla Bean Bourbon Nectarine Bundt Cake (with vanilla bean caramel drizzle)
Recipe type: Dessert
Makes: 16 – 20
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!
  • For the nectarines:
  • 60 milliliters (¼ cup) bourbon
  • 1 whole vanilla bean (Madagascar bourbon if you have them!)
  • 14g (1 tablespoon) unsalted butter at room temperature
  • 14g (1 tablespoon) granulated sugar
  • 680g (~5) ripe but still firm nectarines (567g (4 cups) chopped; peeling optional)
  • For the cake:
  • 395g (~3 cups) all-purpose flour
  • 3g (1/2 tablespoon) ground cinnamon
  • 2g (1 teaspoon) nutmeg
  • 5g (1 teaspoon) baking soda
  • 5g (1 teaspoon) salt
  • 227g (1 cup) unsalted butter melted and cooled
  • 80 milliliters (1/3 cup) vegetable oil
  • 235g (~1 cup tightly packed light brown sugar)
  • 105g (~1/2 cup) granulated sugar
  • 150g (~3 large) whole eggs at room temperature
  • 15 milliliters (1 tablespoon) vanilla extract
  1. Preheat oven to 350 degrees
  2. Grease and flour a 12 or 14 cup bundt pan; set aside
  3. 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
  4. 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
  5. Remove from heat and set aside; discard vanilla bean pod
  6. In a medium sized bowl, whisk together the flour, cinnamon, baking soda and salt; set aside
  7. 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
  8. Scrape sides of the bowl with a spatula and carefully add the dry ingredients while mixer is on low speed just until combined
  9. Remove bowl from mixer and fold in the cooked nectarines; do not overmix
  10. 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
  11. Allow to cool for 15 minutes before inverting onto a cooling rack; set aside to cool while preparing caramel
Adapted from this Apple Bundt Cake
Recipe by Keep It Sweet Desserts at