Peach Bundt Cake
Serves: 10 - 12 people
- 3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, (2 sticks)
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup sour cream
- 2 cups peaches, (diced)
- 1 cup water
- 1 cup sugar
- 2 peaches, (peeled and sliced)
Bundt Cake Instructions
Preheat oven to 350 degrees. Grease and flour a bundt pan.
In a small bowl combine flour, baking powder, baking soda and salt. Whisk to combine.
Using an electric mixer beat the butter and sugar together until fluffy. Beat in the eggs one at a time until incorporated.
Add the vanilla and almond extracts. Mix in half of the sour cream until incorporated.
Mix in half of the flour mixture then continue to alternate the remainder of the sour cream and flour.
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.
Place in center rack of over for 40-50 minutes. Watch bundt cake and remove once a toothpick inserted comes out clean.
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.
While the bundt cake is cooling make the peach syrup.
Peach Syrup Instructions
In a pan whisk all ingredients and bring to a boil.
While boiling smash the peaches to help extract the juice.
Once sugar is dissolved remove from heat and let cool.
After completely cooled strain syrup into a small canning jar or Tupperware.
Once bundt cake is cooled spoon syrup over top before serving.