Peaches and Cream Bundt Cake
- 2 sticks unsalted butter, room temperature, plus more for greasing pan
- 3 cups plus 2 tablespoons all-purpose flour, plus more for pan
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 3 cups peaches, peeled, pitted, and diced small
- 2 cups sugar
- 6 large eggs, at room temperature
- 1 + 1/4 cups sour cream
- 2 teaspoons vanilla extract
- 4 tablespoons butter, melted
- 1/4 cup sugar
- 1 + 1/2 teaspoons ground cinnamon
- fresh whipped cream, for serving
- This recipe is vegetarian
- Produce
- Peaches, pitted, and diced small (3 cups)
- Cooking & Baking
- All-purpose flour (3 1/8 cups)
- Baking soda (1 teaspoon)
- Cinnamon, ground (2 1/2 teaspoon)
- Salt, fine (1 teaspoon)
- Sugar (2 1/4 cups)
- Vanilla extract (2 teaspoons)
- Whipped cream, fresh (1)
- Dairy
- Butter, unsalted (2 sticks)
- Butter (4 tablespoons)
- Sour cream (1 1/4 cups)
- Refrigerated
- Eggs, large (6)
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Published August 8, 2012 (6 months ago).
51 people saved this recipe.
