I’ve done more than my fair share of eating and baking with seasonal fruits this summer! I’ve paraded my creations through here like it’s my job or something.
It went down like this: blueberries, blueberries, watermelon, blueberries, strawberries, cherries, blueberries & peaches, watermelon, raspberries, blueberries, cherries, strawberries and now more peaches. You see what I’m saying?
There’s more than meets the eye in this peaches and cream bundt cake being it’s one of the most decadent of summer desserts. It meets all the qualifications for being “rich” with 6 eggs, 2 cups of sugar and 3 cups of fresh, juicy peaches in the batter.
The outcome is so moist, dense and tasty that it doesn’t need a glaze or frosting. Instead, melted butter is brushed generously over the entire cake then sprinkled with cinnamon sugar. Swoon.
A dollop of freshly whipped cream or vanilla ice cream is all you need to serve a slice with. But it’s good all on its own too.
If you haven’t baked with fruit yet this summer then go get yourself some peaches and dust off your baking pans. It’s now or
never next summer. That’s too long to wait.
How can you resist this beauty?
Tag. You’re it.