Peach Bundt Cake

Method

Bundt Cake Instructions

• 1)

  Preheat oven to 350 degrees. Grease and flour a bundt pan.

• 2)

  In a small bowl combine flour, baking powder, baking soda and salt. Whisk to combine.

• 3)

  Using an electric mixer beat the butter and sugar together until fluffy. Beat in the eggs one at a time until incorporated.

• 4)

  Add the vanilla and almond extracts. Mix in half of the sour cream until incorporated.

• 5)

  Mix in half of the flour mixture then continue to alternate the remainder of the sour cream and flour.

• 6)

  Fill the bundt pan half way with batter, using a spatula to even out the batter. Spread peaches overtop batter and then cover with remainder of batter.

• 7)

  Place in center rack of over for 40-50 minutes. Watch bundt cake and remove once a toothpick inserted comes out clean.

• 8)

  Once finished, remove from over and cool on a metal rack for 10 minutes. After pan has cooled remove bundt cake from pan and place on metal rack.

• 9)

  While the bundt cake is cooling make the peach syrup.

Peach Syrup Instructions

• 1)

  In a pan whisk all ingredients and bring to a boil.

• 2)

  While boiling smash the peaches to help extract the juice.

• 3)

  Once sugar is dissolved remove from heat and let cool.

• 4)

  After completely cooled strain syrup into a small canning jar or Tupperware.

• 5)

  Once bundt cake is cooled spoon syrup over top before serving.