Bundt Cake With Peaches

Who doesn’t love a good cake? And what’s better than a cake with juicy, ripe peaches? This bundt cake is the perfect dessert for any occasion. It’s moist, fluffy, and bursting with fresh peach flavor. Whether you’re hosting a party or just want to indulge in something sweet, this bundt cake is sure to impress.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 2 cups fresh peaches, peeled and chopped

Instructions:

1. Preheat the oven to 350°F. Grease a 10-inch bundt pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the buttermilk and peaches.
5. Pour the batter into the prepared bundt pan and smooth out the top with a spatula.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
8. Dust with powdered sugar before serving, if desired.

Nutritional Information:

Serving Size: 1 slice
Calories: 280
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 60mg
Sodium: 220mg
Total Carbohydrates: 41g
Dietary Fiber: 1g
Sugar: 25g
Protein: 4g

Cooking Time:

Preparation Time: 20 minutes
Cooking Time: 45-50 minutes
Total Time: 1 hour 10 minutes

Equipment:

10-inch bundt pan
Mixing bowls
Whisk
Electric mixer
Spatula
Wire rack

Serving Suggestions:

This bundt cake is delicious on its own, but you can also serve it with whipped cream, ice cream, or fresh berries. It’s perfect for a summer barbecue or a brunch with friends.

Variations:

If you don’t have fresh peaches, you can use canned peaches instead. Just make sure to drain them well before using. You can also add a teaspoon of cinnamon to the batter for a warm, spicy flavor.

Substitutions:

If you don’t have buttermilk, you can use regular milk with a tablespoon of vinegar or lemon juice added to it. You can also substitute the peaches with other fruits, such as apples, berries, or pears.

Storage:

This bundt cake will keep well in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.

Tips:

• Make sure your butter is at room temperature to ensure a smooth batter.
• Don’t overmix the batter or the cake will be tough.
• Let the cake cool in the pan for 10 minutes before removing it to prevent it from sticking.

Notes:

This recipe makes 10-12 servings.

Frequently Asked Questions:

Can I use frozen peaches instead of fresh?

Yes, you can use frozen peaches, but make sure to thaw them first and drain any excess liquid.

Can I make this cake ahead of time?

Yes, you can make this cake a day ahead of time and store it in an airtight container at room temperature.

Can I use a different type of flour?

You can use cake flour or whole wheat flour instead of all-purpose flour, but the texture and flavor of the cake may be slightly different.

This bundt cake with peaches is a must-try recipe for anyone who loves a good dessert. It’s easy to make, delicious, and perfect for any occasion. The juicy peaches add a burst of flavor and freshness to the cake, making it a summer favorite. Whether you’re hosting a party or just want to indulge in something sweet, this bundt cake is sure to please.