By: Mary John Resch
I baked this cake several years ago and I thought it was delicious. The recipe made a large cake so you will have some to share with friends. I used medium sized peaches when I …
By: Mary John Resch
I baked this cake several years ago and I thought it was delicious. The recipe made a large cake so you will have some to share with friends. I used medium sized peaches when I made this cake and had about 2 1/2 cups of diced peaches but the cake batter would easily take up to 3 cups I think or maybe slightly more.
I did not use the cinnamon when I made this because I wanted to emphasize the peach flavor. I think the next time I make this I may try using almond extract instead of vanilla.
This is a moist cake so I stored it in my refrigerator and then warmed it by the slice in the microwave for just a few seconds.
PEACHES and CREAM BUNDT CAKE
3 sticks unsalted butter, room temperature, divided,
plus more for pan
3 cups plus 2 tablespoons all-purpose flour (spooned and leveled), divided plus more for the pan
1 teaspoon baking soda
1 teaspoon fine salt
4 peaches, peeled, pitted and diced small
2 1/4 cups sugar, divided
6 large eggs, room temperature
1 1/4 cups sour cream
1 3/4 teaspoon vanilla extract
1 1/4 teaspoons ground cinnamon — optional
Whipped cream (optional)
Preheat oven to 350 degrees. Butter and flour a 14-cup nonstick Bundt pan.
Whisk together 3 cups flour, baking soda, and salt. Toss peaches with remaining 2 tablespoons flour to coat.
In a large bowl, using a mixer, beat 2 sticks butter and 2 cups sugar on medium-high until fluffy and pale yellow. Beat in eggs, one at a time, until incorporated.
With mixer on low, add flour mixture in 2 additions, alternating with sour cream and beat until combined. Fold peaches and vanilla into batter and transfer to pan. Tap pan firmly on counter several times to remove any air bubbles and smooth top.
Bake until a toothpick inserted in center comes out clean, about 1 hour. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes.
Meanwhile, melt remaining 1 stick butter. Combine remaining 1/4 cup sugar and cinnamon. Using an offset spatula or small knife, loosen cake from pan, then invert onto rack. Working in sections brush cake with butter and sprinkle liberally with cinnamon-sugar mixture. Serve warm or at room temperature with whipped cream or vanilla ice cream if desired. Cover and keep at room temperature for up to 3 days or refrigerate it if you want to keep it longer.