I have been having a LOT of fun with the big box o’peaches that the hubby brought home for me from the farmer’s market. It’s remarkable how far 40lbs of fruit can go. I’ve shared recipes on the blog for peach blackberry pie, low sugar peach blackberry jam and today I’m sharing a peach recipe for cake. Peaches also went into a savory peach sauce that I canned – that recipe will be coming soon – and a low sugar peach jam. Finally I learned just how good peaches and proscuitto are together.

All Amazon links are affiliate links which means if you make a purchase I receive a small commission (at no additional charge to you)

Roasted Peaches and Cream Bundt Cake

serves 10 – 12

1 1/2 cups (3 sticks) of butter at room temperature, divided
3 cups plus 2 TBS all purpose flour
1 tsp baking soda
1 tsp salt
4 peaches, pitted, peeled and sliced
2 1/4 cups sugar, divided
6 large eggs at room temperature
1 1/4 cups sour cream at room temperature
1 1/4 tsp vanilla
1 1/4 tsp cinnamon

Preheat oven to 350

Place the peach slices on a greased baking sheet
Roast peaches for 15 – 20 minutes until they just start to brown at the edges. Remove from the oven and let cool.
Butter and flour a 14 cup bundt pan
In a medium bowl whisk together the flour, baking soda, and salt. Set aside
In the bowl of a stand mixer with the paddle attached, cream together 1 cup of butter and 2 cups of the sugar until light and fluffy. About 3 minutes
Add the eggs, one at a time, beating well after each addition. Then add the vanilla
Mixing on low add the flour in three additions alternating with the sour cream in two, beginning and ending with the flour until just mixed.

Chop the peaches into small pieces and mix with the 2 TBS flour (it will be a bit of a sticky mess)
Remove the bowl from the stand and using your fingers to separate the peaches, drop them into the batter and fold them in to evenly distribute.
Add the batter to the prepared pan, tapping it on the counter a few times to release air bubbles.
Bake in the preheated oven for 55 – 60 minutes until a tester comes out clean.

Let cool on a wire rack for 20 minutes, then unmold to cool completely
While the cake is cooling melt the remaining butter and stir in the 1/4 cup of sugar and the cinnamon.
With the cake still warm, brush the butter mixture over the cake, allowing it to soak in.

Serve with vanilla ice cream if desired.

How Was the Peach Recipe?

This was a really lovely cake. The buttery crust with a hint of cinnamon covers a moist, rich cake with bits of delicious roasted peach throughout. Roasting brought out the intense taste of the fruit and added a bit of charred flavor that was welcome. I made my goat’s milk spice cream to go with it and they married so well. We both enjoyed this baked treat. While peach pie will always remain my favorite way to celebrate this fruit, this cake will come in a close second.