Is it still peach season?? I need a seasonal food calendar. I’m sure these things exist; I’m just not organized enough to check them.
When I first started blogging, I’d look ahead of time for the food holidays and would plan blogs around them. I actually blogged about chocolate chip cookies on National Chocolate Chip Cookie Day. Yeah, my pre-planning skills aren’t too stellar anymore…
But, I know that I had peaches just a couple of weeks ago and they were still delicious!
Peaches & Cream Bundt Cake
Recipe from Everyday Food
3 sticks unsalted butter, room temperature
3 cups plus 2 tablespoons flour, divided
1 teaspoon baking soda
1 teaspoon salt
4 peaches, peeled and diced small
2 1/4 cups sugar, divided
6 eggs, room temperature
1 1/4 cups sour cream
1 1/4 teaspoons vanilla extract
1 1/4 teaspoons ground cinnamon
Preheat oven to 350 degrees. Grease and flour a non-stick Bundt pan; set aside.
In a bowl, whisk together 3 cups flour, baking soda, and salt. Toss peaches with 2 tablespoons flour to coat.
In another bowl, beat together 2 sticks of butter and 2 cups of sugar on medium-high until fluffy. One at a time, beat in eggs to the butter and sugar mixture. On low, add in 1/2 of the flour mixture, then add in 1/2 of the sour cream. Add in 2nd halves of the flour and sour cream. Beat until combined.
Fold in the peaches and vanilla extract. Transfer batter to the Bundt pan. Tap the pan on counter several times to smooth out and remove air bubbles. Bake for 1 hour. Cool for 15 minutes on a wire rack.
While cake is cooling, melt 1 stick of butter. Combine melted butter with 1/4 cup of sugar and ground cinnamon. Using a small knife, slowly loosen the cake from around the Bundt pan edges. Invert the pan onto serving plate. Brush cake with cinnamon sugar mixture.
Serve warm or at room temperature.
You can serve plain, with ice cream, with whipped cream, or with more sliced peaches…the world is your peach.