Peach Bundt Cake
Ingredients
Cake Batter
-
3
cups
all-purpose flour
-
2 ½
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
1
cup
vegetable oil
-
1
cup
granulated sugar
-
⅔
cup
packed light brown sugar
-
4
large
eggs
-
½
cup
full-fat sour cream
-
2
teaspoons
pure vanilla extract
Peach Layers
-
2 ½
cups
peeled and chopped peaches
-
2
tablespoons
granulated sugar
-
1
teaspoon
ground cinnamon
Brown Butter Icing
-
6
tablespoons
unsalted butter
-
1 ½
cups
confectioners’ sugar
-
3
tablespoons
whole milk
-
¼
teaspoon
pure vanilla extract
-
a pinch
salt
Instructions
- Preheat the oven to 350°F (177°C) and prepare a Bundt pan.
- Mix the dry ingredients for the cake batter in a large bowl.
- In another bowl, combine the wet ingredients and mix until combined.
- Combine the dry ingredients with the wet ingredients to form a thick batter.
- Coat the peaches with sugar and cinnamon in a medium bowl.
- Layer 1/3 of the batter in the Bundt pan, followed by half of the peaches, then another 1/3 of the batter, the remaining peaches, and finally the last 1/3 of the batter.
- Bake for 55–70 minutes, covering with foil after 30 minutes to prevent over-browning.
- Cool the cake in the pan for 1 hour before inverting onto a cooling rack.
- Prepare the icing by browning the butter, then whisk in the remaining icing ingredients until smooth.
- Drizzle the icing over the cooled cake, slice, and serve.
Nutrition Facts (estimated)
Servings
10-12
Calories
300
Total fat
14g
Total carbohydrates
42g
Total protein
4g
Sodium
200mg
Cholesterol
70mg
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