Here’s a delicious Peach Bundt Cake recipe:
Ingredients:
- For the Cake:
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 cups fresh peaches, peeled and diced (about 3-4 peaches)
- For the Peach Glaze:
- 1 cup powdered sugar
- 1-2 tbsp fresh peach juice (or milk)
- 1/2 tsp vanilla extract
Instructions:
- Prepare the Bundt Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch Bundt pan thoroughly.
- Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients.
- Gently fold in the diced peaches.
- Bake the Cake:
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.
- Make the Peach Glaze:
- In a small bowl, whisk together the powdered sugar, fresh peach juice, and vanilla extract until smooth. Adjust the consistency by adding more peach juice if needed.
- Glaze the Cake:
- Once the cake has cooled, drizzle the peach glaze over the top of the Bundt cake.
- Let the glaze set before slicing and serving.
Tips:
- For a more intense peach flavor, you can add a teaspoon of peach extract to the cake batter.
- If fresh peaches are out of season, canned peaches (drained and patted dry) can be used as a substitute.
Enjoy your Peach Bundt Cake!
