Peach Buttermilk Bundt Cake

1. 1

   Preheat the oven to 350 F and butter and flour an 8 or 10 cup bundt pan.

2. 2

   To prepare the peaches, bring a large pot of water to a boil and submerge the whole peaches, making sure they are fully submerged for one minute. Remove from the water with a slotted spoon and place them in a bowl of ice water to cool. The peel should come off easily with your fingers. Remove the pits, slice peaches into bite size pieces and mix with the 1/4 cup of flour. Set aside.

3. 3

   Using either a stand mixer or hand mixer, add the sugar and eggs to a large bowl and cream together for a couple of minutes until the eggs are a light golden color. Beat in the butter until smooth. Add the vanilla, lemon zest and buttermilk and mix thoroughly.

4. 4

   In a separate bowl, sift together the 1 1/2 cups of flour, salt, baking soda and baking powder. Add the flour mixture into the egg batter and mix. Add the peaches and stir just until combined.

5. 5

   Pour the batter into the prepared pan and bake for 50 - 60 minutes, until a cake tester comes out clean. Remove pan from oven and set it on a rack. Allow cake to cool thoroughly before inverting it out of the pan onto a serving platter.

6. 6

   Make the glaze by whisking together the powdered sugar, salt and peach nectar until thoroughly combined. Spoon it over the cooled cake.

7. 7

   Makes approximately 8 - 10 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.