Thursday, August 28, 2014

Peach Bundt Cake with Peach Glaze

What say’s summer more than peaches?!

I figured since summer is slowly coming to an end (sad I know) I decided I pay tribute to what has been an awesome summer with a little peach cake.

  • 1 cup of butter, softened
  • 1 ¾ cups of sugar
  • 4 large eggs, room temperature
  • 1 tbsp of vanilla extract
  • 1 cup of vanilla greek yogurt
  • 3 cups of flour
  • ½ tsp of baking powder
  • ½ tsp of baking soda
  • ½ tsp of salt
  • 1 ½ cups fresh peaches, peeled and diced
  • 1 can of peaches in light syrup, drained (reserve syrup for glaze), diced
  • ¼ cup of butter, melted
  • 2 tbsp of syrup from canned peaches
  • 1 cup of icing sugar

1. Preheat oven to 350 degrees, grease a bundt pan and set aside.

2. In a large bowl or kitchen aid, beat together the butter and sugar until light and fluffy. Add vanilla, and eggs one at a time until well mixed.

3. Add half the flour, and yogurt and all of the baking powder, baking soda, and salt. Mix until combined, then add the remaining flour and yogurt, Mix well.

4. Spoon half the batter into the pan, cover with canned and fresh peaches, then pour the remaining batter on top.

5. Bake for approx. 50 – 60 minutes or until a tooth pick comes out clean. Set aside to cool.

6. To make the glaze, mix melted butter, icing sugar, and peach syrup until smooth. You may need more syrup or icing sugar depending on consistency. It should be thick but still pour-able. Spoon over cake. Keep cake refrigerated until you consume.

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