This moist and flavorful cake is bursting with the sweetness of fresh peaches. The tender crumb is perfectly complemented by a simple glaze, making it a delightful dessert for any occasion.
Ingredients:
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 3 cups peeled and sliced fresh peaches
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/4 teaspoon almond extract (optional)
Instructions:
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and sugar with an electric mixer on medium speed until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, combine milk and peaches.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk-peach mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Pour batter into the prepared Bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Make the Glaze:
- In a small bowl, whisk together powdered sugar and milk until smooth.
- Stir in almond extract, if using.
- Glaze the Cake:
- Once the cake is completely cool, drizzle the glaze evenly over the top.
- Let the glaze set before slicing and serving.
Tips & Variations:
- For extra flavor, add 1 tablespoon of lemon zest to the batter.
- Use frozen peaches, thawed and drained well, as a substitute for fresh.
- Top the cake with fresh whipped cream or a scoop of vanilla ice cream.
- Add a sprinkle of chopped nuts or a dusting of powdered sugar for extra decoration.
Enjoy!