Peach Bundt Cake
4 photos of Peach Bundt Cake
By
Glenda Whisenhunt
@Glenda_Whisenhunt
1
I saw this on Pinterest and decided that anything with peaches can't be bad. Hope to make it one day.
Ingredients
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3 call purpose flour
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1/2 tspbaking powder
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1/2 tspbaking soda
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1/2 tspsalt
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2 stickunsalted butter, softened
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1 3/4 cgranulated sugar
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4 largeeggs, room temperature
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1 csour cream
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1 1/2 cpeaches, diced
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1/3 cpeach puree
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2/3 cgranulated sugar
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1 Tbsporange juice
How to Make Peach Bundt Cake
- Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.
- Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.
- Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes. Gradually add 1 3/4 cup of sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)
- Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula.
- Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Place the cake, on the rack, over a baking sheet.
- While cake is baking, make syrup. Combine peach puree, 2/3 cups of sugar, and orange juice in a small non reactive saucepan and cook over medium heat, stirring until the sugar dissolves, 3 to 4 minutes. Remove pan from heat. Using a pastry brush, dab syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying. Let the cake cool completely.
