From crayonsandcraving.com
A homemade peach bundt cake recipe made with fresh peaches and topped with a sweet cream cheese icing. Tastes like a classic pound cake with the addition of sweet peaches and sweet and tangy cream cheese frosting.
INGREDIENTS:
FOR THE PEACH BUNDT CAKE :
4 sticks salted butter, room temperature
2 ¼ cups granulated sugar
8 large eggs, room temperature
2 teaspoons vanilla extract
3 ¼ cups all-purpose flour, sifted
2 cups fresh peaches, chopped and pitted (about 2 large or 3 medium peaches)
FOR THE CREAM CHEESE ICING:
4 ounces cream cheese, room temperature
4 Tablespoons salted butter, room temperature
1 teaspoon vanilla extract
1 cup powdered sugar, sifted
milk or heavy cream, optional
INSTRUCTIONS:
PEACH BUNDT CAKE
Preheat the oven to 350° F. Grease a 10-inch bundt pan withwith non-stick cooking spray and set aside.
Using a stand mixer fitted with the paddle attachment, beat the butter on medium-speed until light and fluffy, about 5 minutes. Use a spatula to scraping down the sides of the bowl as necessary.
Add the vanilla and sugar, beating together on medium speed until the sugar is fully incorporated, about 1 minute.
Beat in the eggs, one at a time. Be sure each egg is fully incorporated before adding the next. Use a spatula to scraping down the sides of the bowl as necessary.
With the mixer set to the lowest speed, gradually add the flour to the batter. Stop mixing as soon as the flour is fully incorporated. Do not overmix!
Gently fold in the peaches.
Transfer the batter to the bundt pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then, run a knife around the edge and turn it out onto a wire rack to cool completely.
CREAM CHEESE ICING:
Using a stand or hand mixer, beat the cream cheese, butter, and vanilla together on medium speed until smooth and creamy– about 2 minutes.
On low speed, add the powdered sugar a little at a time, scraping down the sides of the bowl as necessary. Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the icing is light and fluffy– about 2 minutes.
Drizzle or spread icing over the cooled peach bundt cake and enjoy.
NOTE: If the icing is too thick you can add mix in a bit of milk, a teaspoonful at a time, until the icing reaches the desired consistency. If you want to cover the top of the cake with icing it helps to thin it out a bit before pouring it on.
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