Peaches And Cream Bundt Cake Recipe

Name: Peaches And Cream Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Plus 2 Tablespoons Flour, Divided; 1 teaspoon Baking Soda; 1 teaspoon Salt; 3 sticks Unsalted Butter, At Room Temperature, Divided; 2-1/4 cups Sugar, Divided; 4 Peaches, Peeled And Diced Small; 6 Eggs, Room Temperature; 1-1/4 cup Sour Cream; 1-1/4 teaspoon Vanilla Extract; 1-1/4 teaspoon Ground Cinnamon

Servings: persons

3 cups Plus 2 Tablespoons Flour, Divided
1 teaspoon Baking Soda
1 teaspoon Salt
3 sticks Unsalted Butter, At Room Temperature, Divided
2-1/4 cups Sugar, Divided
4 Peaches, Peeled And Diced Small
6 Eggs, Room Temperature
1-1/4 cup Sour Cream
1-1/4 teaspoon Vanilla Extract
1-1/4 teaspoon Ground Cinnamon

1
Preheat oven to 350u00b0F. Grease and flour a nonstick Bundt pan; set aside.
2
In a bowl, whisk together 3 cups flour, baking soda, and salt. Toss peaches with remaining 2 tablespoons flour to coat.
3
In another bowl, beat together 2 sticks of butter and 2 cups of sugar on medium-high until fluffy. One at a time, beat in eggs. On low, add in 1/2 of the flour mixture, then 1/2 of the sour cream. Add in remaining flour and then remaining sour cream. Beat until combined.
4
Fold in the peaches and vanilla extract. Transfer batter to the Bundt pan. Tap the pan on counter several times to smooth out and remove air bubbles.
5
Bake for 1 hour. Cool for 15 minutes on a wire rack.
6
While cake is cooling, melt the remaining 1 stick of butter. Combine melted butter with remaining 1/4 cup of sugar and ground cinnamon. Using a small knife, slowly loosen the cake from around the Bundt pan edges. Invert the pan onto serving plate. Brush cake with cinnamon sugar mixture.
7
Serve warm or at room temperature.
8
Recipe adapted from Everyday Food.

1525

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups Plus 2 Tablespoons Flour, Divided, 1 teaspoon Baking Soda, 1 teaspoon Salt, 3 sticks Unsalted Butter, At Room Temperature, Divided, and more.

Yes, Peaches And Cream Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peaches And Cream Bundt Cake

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