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.
A decadent, dense and rich peaches and cream bundt cake with a cinnamon sugar coating.
- Preheat oven to 350 degrees F. Butter and flour a 14-cup nonstick Bundt pan.
- Whisk together 3 cups flour, baking soda, salt and cinnamon. Toss peaches with remaining 2 tablespoons flour.
- In a large bowl or stand mixer beat the butter and sugar together on medium-high until fluffy and pale yellow about 4 minutes. Beat in eggs one at a time until fully incorporated occasionally scraping down sides of the bowl.
- With mixer on low add flour mixture in 2 additions alternating with sour cream - beat just until combined. Fold peaches and vanilla into batter by hand. Transfer batter to the pan and tap firmly on counter several times to let air bubbles escape.
- Bake until a toothpick inserted in center comes out clean 55-60 minutes. Cool pan on wire rack 15 minutes.
- Meanwhile, melt butter for the topping. In a small bowl mix sugar and cinnamon. Using an offset spatula or small knife loosen cake from pan and invert onto rack.
- Working in small sections brush cake with butter and sprinkle generously with cinnamon sugar. Serve warm or at room temperature with whipped cream if desired.
- Store tightly covered up to 3 days or longer if kept refrigerated.
Adapted from Martha Stewart