I had, for some reason I could not fathom, a bunch of canned peaches. And not peaches I had canned, but the kind from the store. The husband bought them for some unknown reason. I got tired of staring at them so I thought I would bake them into something. Fancy wasn’t in the cards so a peach bundt cake is what happened. I must admit that I do tend towards making bundt cakes – they are easy and tasty. Like the Chocolate Strawberry Bundt Cake I made this summer.
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Peach Bundt Cake
Serves 10 – 12
- 1 1/2 cups butter at room temperature plus some to butter the bundt pan
- 3 cups plus 2 TBS all purpose flour plus more for the pan
- 1 tsp baking soda
- 1 tsp salt
- 2 cans (15 oz) or 1 jar peaches (28 oz) drained
- 2 cups brown sugar
- 1/4 cup granulated sugar
- 6 eggs, at room temperature
- 1 1/4 cups sour cream
- 2 tsp vanilla
- 1 1/4 tsp cinnamon
- Preheat oven to 350
- Butter and flour a 12 cup bundt pan
- Drain and dice the peaches.
- In a medium bowl whisk together the flour, baking soda and salt. Set aside
- In a stand mixer with the paddle attached, beat the brown sugar and butter until light and fluffy – about 3 minutes.
- Add the eggs, one at a time. Mix well after each addition.
- Mix in the vanilla.
- With the mixer on low alternate adding the flour mixture and sour cream, beginning and ending with the flour mixture.
- Remove the bowl from the stand and gently fold in the peaches.
- Add the batter to the prepared bundt pan. Tap it gently on the counter a couple of times to settle the batter.
- Bake in the preheated oven for 55 – 60 minutes until a tester comes out clean.
- Cool on a wire rack for 20 minutes then remove from the pan to cool completely.
- Melt the remaining butter
- Combine the granulated sugar and cinnamon.
- Brush the cake with the melted butter and then sprinkle with the cinnamon sugar
How Was the Peach Bundt Cake?
This is a very moist, rich cake. There are bits of juicy peach throughout each piece. It might really serve more than 12 because you really don’t need a big piece to be satisfied. I adapted this recipe from Martha Stewart’s Cakes. It was one of those well, I don’t have that but I do have this and what if I used this instead of that kind of recipes. I’m really pleased with how it came out. Now I just have to figure out what to do with the other 8 jars of peaches …
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Peach Bundt Cake
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 - 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist cake with pieces of peach throughout
Ingredients
- 1 1/2 cups butter at room temperature plus some to butter the bundt pan
- 3 cups plus 2 TBS all purpose flour plus more for the pan
- 1 tsp baking soda
- 1 tsp salt
- 1 can peaches (15 oz) drained
- 2 cups brown sugar
- 1/4 cup granulated sugar
- 6 eggs, at room temperature
- 1 1/4 cups sour cream
- 2 tsp vanilla
- 1 1/4 tsp cinnamon
Instructions
- Preheat oven to 350
- Butter and flour a 14 cup bundt pan
- Drain and dice the peaches.
- In a medium bowl whisk together the flour, baking soda and salt. Set aside
- In a stand mixer with the paddle attached, beat the brown sugar and butter until light and fluffy – about 3 minutes.
- Add the eggs, one at a time. Mix well after each addition.
- Mix in the vanilla.
- With the mixer on low alternate adding the flour mixture and sour cream, beginning and ending with the flour mixture.
- Remove the bowl from the stand and gently fold in the peaches.
- Add the batter to the prepared bundt pan. Tap it gently on the counter a couple of times to settle the batter.
- Bake in the preheated oven for 55 – 60 minutes until a tester comes out clean.
- Cool on a wire rack for 20 minutes then remove from the pan to cool completely.
- Melt the remaining butter
- Combine the granulated sugar and cinnamon.
- Brush the cake with the melted butter and then sprinkle with the cinnamon sugar
Notes
This is a very moist, rich cake
Keywords: bundt cake, coffee cake, peach cake, peaches, canned peaches,
