Peaches are my favorite fruit and I am always looking for new ways and new recipes to use them in. I was excited to find this easy bundt cake recipe that used fresh or frozen peaches. I had high hopes for this cake and loved the fact that it was so simple to toss together as lately I often seem to be short on time to get into the kitchen and indulge in some time-consuming baking. I still like to have baked goods on hand to snack on or share with friends and family. This one seemed to fit the bill.
I have to admit that while the cake is incredibly moist I found it to be a bit bland. It really didn’t seem to have much flavor at all and even the peaches seemed to fade into the background. Needless to say I was a bit disappointed. With that being said I took the cake to work and everyone raved about it. I think every single person who had a piece stopped me to say how good it was and several asked me for the recipe so I am going to have to call it a huge success and scratch my head over why I thought it was so bland.
Peaches and Cream Bundt Cake
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
3 cups plus 2 tablespoons all-purpose flour, plus more for pan
1 teaspoon baking soda 1 teaspoon salt
4 peaches, peeled, pitted, and diced small
2 1/4 cups sugar
6 large eggs, room temperature
1 1/4 cups sour cream
1 1/4 teaspoons vanilla extract
1 1/4 teaspoons ground cinnamon
Whipped cream, for serving
Preheat oven to 350’F. Butter a 14-cup Bundt pan; dust with flour, tapping out excess. In a medium bowl, whisk together 3 cups flour, the baking soda, and salt. In another bowl, toss peaches with remaining 2 tablespoons flour to coat.
With an electric mixer on medium-high speed, beat 1 cup butter and 2 cups sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition. Reduce speed to low; add flour mixture in 2 additions, alternating with sour cream and beginning and ending with the flour; beat until combined. Fold in peaches and vanilla.
Transfer batter to prepared pan; tap pan firmly on counter several times. Bake until a cake tester comes out clean, about 60 minutes. Transfer pan to a wire rack set over a rimmed baking sheet to cool 15 minutes.
Meanwhile, melt remaining 1/2 cup butter. Combine remaining 1/4 cup sugar and the cinnamon. Run an offset spatula or small knife around edge of cake to loosen; turn out onto a rack. Working in sections, brush the cake with butter and sprinkle liberally with cinnamon-sugar. Serve warm or at room temperature, with whipped cream, if desired. (cake can be stored at room temperature, covered, up to 3 days.)