Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
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

Description

A moist cake with pieces of peach throughout


Scale

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,