Peach Cake (Recipe for Bundt Cake)

Amazing Peach Cake (Recipe for Bundt Cake) – Slice into
summer with this wonderful Peach Cake, adorned with fresh, ripe peaches and
glazed in sweet cream!

Amazing Peach Cake (Recipe for Bundt Cake) – Slice into
summer with this wonderful Peach Cake, adorned with fresh, ripe peaches and
glazed in sweet cream!

Fresh. Local. Peaches.

Understand what that means? Summer has here in full force.

No more daydreaming about peach cake and lavender lemonade
while wishing it were summer. Actually, it’s time to create them!

Fresh Peaches and Sour Cream in a Peach Cake Recipe

Fresh, juicy peaches are one of the few things in life that
truly bring me joy.

When I was younger, I used to spend scorching summer days
sitting on our back porch, next to the large bushel of peaches my mother had
purchased at the farmer’s market. I used to happily consume peach after peach
with my siblings until mum finally informed us we had had enough. Then we
counted our pits after wiping the syrupy-sticky fluid from our chins. There was
a contest of sorts.

Before our mother caught us once, I counted 4 pits!

Cake with Peaches, Simple

Every year, I cross my fingers in the hopes that the weather
will be ideal for a good peach production. You are aware that they are fickle.

Peaches taste their best when they’re at their best. They
are nearly creamy in texture, soft, juicy, and have a tangy-sweet flavour that
remains long after you’ve eaten them.

Avoid peaches at all costs when they are bad. A major
letdown is the mealy texture and terrible flavour. On these times, I give up
and use frozen peaches in my recipes.

My first taste of the season has convinced me that this will
be a fantastic year for peaches. So I made a Peaches n’ Cream Cake today in
honour of my favourite fruit, the peach.

This Juicy Peach Bundt Cake Recipe.

WHAT YOU WILL NEED IN INGREDIENTS.

• • Softened unsalted butter.
• • Sugar, granulated.
• • Big eggs.
• • Divided All-Purpose Flour.
• The baking soda.
• • Salt (either table salt or kosher salt).
• The sour cream.
• • Vanilla extract that is pure.
• • Peaches, diced, with or without peels, fresh or frozen.
• • Sugar in powder.
• • Heavily Creamed.
• • Pineapple or orange juice.

INSTRUCTIONS.

Set the oven to 375 degrees Fahrenheit. A 10-inch bundt pan
(10 to 15-cup pan) should be greased and floured.

Mix 2 1/2 cups of flour, baking soda, and salt in a medium
bowl. Place aside.

Butter and sugar should be creamed for three to five minutes
in the bowl of an electric mixer to achieve a light and fluffy texture. Add the
sour cream and vanilla after adding each egg one at a time. Blend until
uniform.

Before adding the flour mixture to the wet mixture, scrape
the bowl. Re-scrape the basin.

Combine the remaining 1/4 cup of flour with the peaches.
Place a third of the peaches on top of the batter after scooping it into the
Bundt pan. Apply the leftover batter and peaches two more times.

Set the oven to 325 degrees Fahrenheit and place in. A
toothpick put into the centre of the cake should come out clean after baking
for 60 to 80 minutes.

After the cake has cooled in the pan for at least 20
minutes, flip it out onto a wire rack to finish cooling. Orange juice, heavy
cream, and powdered sugar are combined once they have cooled. Over the cake’s
top, drizzle the glaze.

Recipe for Spring and Summer Bundt Cake

This peach dessert is just amazing.

The cake itself has a fresh, creamy sour cream flavour and
is delicate and delicious. Small pieces of sun-ripened peach are scattered
throughout, and a sweet cream glaze is then applied to finish.

It’s a simple, homely cake that’s easy to slice and serve on
steamy summer evenings.

It’s the kind of cake you bring to a BBQ or eat at a picnic
with your neighbours. I can guarantee that once they try this peach cake, your
neighbours will be begging you for the recipe.

This incredibly rich cream cake, which includes tart-sweet
peach pieces, has a taste of summertime.

How long can a bundt cake be kept in the refrigerator?

Cake leftovers can be kept in the refrigerator for up to two
weeks and at room temperature for up to a week when they are covered in plastic
wrap.

HOW DO I REMAIN MOIST WITH THIS CAKE?

To keep this bundt cake moist, you can do either of two
things. Put plastic wrap over it first. Second, keep it in a cake dome at room
temperature.

Recipe for Peach Cake

Slice into summer with this delicious Peach Bundt Cake,
which is covered in a sweet cream frosting and speckled with juicy, fresh
peaches.

Ingredients:

•  1 cup softened unsalted butter;
•  2 cups sugar;
•  3
  large eggs;
•  2 3/4 cups divided all-purpose flour;
•  1/2 teaspoon each of baking
  soda and salt;
•  1 cup sour cream;
•  1 tablespoon vanilla extract;
•  1 pound diced
  peaches, fresh or frozen;
•  with or without skins;
•  1 cup powdered sugar;
•  2
  tablespoons heavy cream;
•  1 tablespoon each of orange juice or pineapple juice.

Instructions

1. Set the oven’s temperature to 375 F. A 10-inch bundt pan
(10 to 15-cup pan) should be greased and floured.

2. Combine 2 1/2 cups of flour, baking soda, and salt in a
larger bowl. Place aside.

3. Cream the butter and granulated sugar in the bowl of an
electric mixer for 3 to 5 minutes, or until the mixture is light and fluffy.
Add the sour cream and vanilla after adding each egg one at a time. Blend until
uniform.

4. Scrub the bowl, then gradually stir in the flour mixture.
Re-scrape the basin.

5. Combine the remaining 1/4 cup of flour with the peaches.
Place a third of the peaches on top of the batter after scooping it into the
Bundt pan. Apply the leftover batter and peaches two more times.

6. Put the dish in the oven and lower the heat to 325
degrees F. A toothpick put into the centre of the cake should come out clean
after baking for 60 to 80 minutes.

7. After the cake has cooled in the pan for at least 20
minutes, flip it out onto a wire rack to finish cooling. Orange juice, heavy
cream, and powdered sugar are combined once they have cooled. Over the cake’s
top, drizzle the glaze.