Trying to use up some peaches from our Peach Truck order and made this delightful cake from Spicy Perspective. This we will definitely make again.
1
cup unsalted butter softened
2
cups granulated sugar
3
large eggs
2
3/4 cups all-purpose flour divided
1/2
teaspoon baking soda
1/2
teaspoon 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 orange juice or pineapple juice
Instructions:
Preheat
oven to 375 degrees F. Grease and flour a 10-inch bundt pan (10- to
15-cup pan.)
In
a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt.
Set aside.
In
the bowl of an electric mixer, cream the butter and granulated sugar
until light and fluffy, 3-5 minutes. Beat in the eggs one at a time,
then add the sour cream and vanilla. Mix until smooth.
Scrape
the bowl, then slowly add the flour mixture to the wet mixture.
Scrape the bowl again.
Toss
the peaches with the remaining 1/4 cup of flour. Scoop a third of the
batter into the Bundt pan, then sprinkle a third of the peaches on
top. Repeat two more times with the remaining batter and peaches.
Place
in the oven and reduce the temperature to 325 degrees F. Bake for
60-80 minutes, or until a toothpick inserted into the center of the
cake comes out clean.
Allow
the cake to cool at least 20 minutes in the pan, then turn out onto a
wire rack and cool completely. Once cooled whisk together the
powdered sugar, heavy cream, and orange juice. Drizzle the glaze over
the top of the cake.