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Dessert ~ Desserts - Cake ~ Recipe

Peach Bundt Cake – Recipe Using Canned Peaches

by
Patty
-
January 5, 2021

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

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

steps to making the bundt cake

  • 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 cake in pan

  • Bake in the preheated oven for 55 – 60 minutes until a tester comes out clean.

Peach Bundt Cake

  • 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.

slice of bundt cake

  • 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

Peach Bundt Cake

  • Author: adapted from Martha Stewart Cakes
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 - 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe
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Description

A moist cake with pieces of peach throughout


Ingredients

Scale
  • 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,

Did you make this recipe?

Tag @books_cooks_looks on Instagram and hashtag it #books_cooks_looksRecipes

 

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City girl turned farm girl, Patty Woodland
shares her life and loves from a small
Montana farm. Drawing inspiration from
her garden, cats, and the
beautiful countryside,
Books, Cooks, Looks is a
special glimpse into
her little corner of paradise

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