Recipe and Blue Ribbon Winner:
Congratulations to one of Oklahoma City’s premier realtors, Monty Milburn, for winning the 2019 Blue Ribbon at the Six-Twelve Bake Off held Saturday, April 20! Along with my fellow judges Annie Tucker (@TakeAbiteBlog.com and The Social Order Dining Collective) and Greg Elwell (@IAteOklahoma.com and contributor to Bon Appétit Magazine), Monty’s peach cake was a winner when all three of us took a bite and exclaimed in unison “Mmmmmmmmm!”. The funny thing is, is that he was not sure that his cake would make it to judging on time, and it was actually still warm from the oven when we sampled. Warm cakes make a difference, my friends!
Thanks to the twenty plus entries this year for the Bake Off and for the hard work those bakers put into their creations. Also a huge thanks to those that rolled out and walked in the Cake Walk supporting the Six Twelve community kitchen. Everyone’s participation and efforts were much appreciated!
As always a HUGE thanks to Amy Young and everyone involved at Six-Twelve for a fun and delicious time!
Please enjoy Monty’s peach cake recipe below, and start working on those ideas and recipes for 2020!
Monty Milburn’s “Just Peachy” Bundt Cake
2 1/2 cups All-Purpose Flour + extra for dusting the chopped peaches
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, room temp
1/2 cup melted, browned butter
2 cups granulated sugar
3 large eggs, room temp
1 cup plain Greek yogurt
1 heavy tablespoon vanilla
1 pound chopped peached (fresh or frozen)
For The Glaze:
1 cup powdered sugar
2 tablespoons heavy cream
1 tablespoon orange juice
Preheat your oven to 375 degrees. Grease and flour the inside of your favorite bundt pan and set aside.
In a large bowl sift together the flour, salt, and baking soda. Set aside.
In a mixing bowl add the granulated sugar, along with the butter and begin to cream with a mixer. Slowly drizzle in the melted and COOLED browned butter.
One by one, add and mix in thoroughly each of the eggs. Scrape down your bowl and mix again. Next, add and mix in the Greek yogurt and vanilla and beat until smooth.
To the wet mix slowly add in the dry mix a little at a time and until just blended in. Dust the chopped peaches with a little flour; This helps them not sink to the bottom of the cake pan. Add the dusted peaches to the cake batter and fold in by hand with a spatula.
Pour the cake batter into your prepared bundt cake pan. Place in the center of the oven and bake 60-80 minutes, or until your tried and true cake tester draws out clean.
Remove your baked cake from the oven and allow to cool for twenty minutes. Flip out onto a wire rack and allow the cake to cool completely before glazing.
For the glaze, mix all the ingredients together and drizzle over your cooled cake. *Scotty’s Note: Monty’s cake was INCREDIBLE while still warm. You be the judge!