This Peach Bundt Cake Recipe is moist and tender and full of warm cinnamon and chunks of fresh juicy peaches. Relax with a good book, and your favorite beverage, and enjoy a slice of this delicious Peach Cake.
1/2vanilla bean(can substitute with vanilla bean paste or 1 tsp vanilla extract)
1lbpowdered sugar- sifted
3tbspcream
Instructions
Preheat oven to 350° F. Grease and flour a 10-cup bundt pan.
Sift the cake flour and then measure out 3 cups into a large mixing bowl.
Add the baking powder, cinnamon, nutmeg, and salt to the sifted flour and whisk together to combine.
In the bowl of an electric mixer combine white sugar, brown sugar, butter, yogurt, and buttermilk. Beat for 3 minutes.
Add the eggs and vanilla and beat 2 more minutes.
With the electric mixer on low, spoon the dry ingredients into the wet ingredients. Continue mixing until the batter is smooth.
Fold the peaches into the batter.
Pour the cake batter into the prepared pan. Bake for 60 minutes or until the cake tests done. Turn the pan halfway through baking and check the cake towards the end to assure it doesn't overbake. It's done when a toothpick inserted comes out clean.
Allow the pan to cool for 10 minutes. Invert the cake onto the cooling rack and let it cool completely.
Vanilla Bean Frosting
Add the shortening to the bowl of an electric stand mixer. Blend on medium until blended and becomes shiny (up to 5 minutes).
Spoon in the powdered sugar while the mixer is on low. Add the vanilla and mix until combined.
Add the cream and blend until combined. Add additional cream (milk, or water) to get a thinner consistency if desired. Frosting can be piped or spread.
Notes
Cake tips:
Cake - We use a 10-inch bundt pan. This cake doesn't rise a lot so you can fill the pan 3/4 full.
Remove your eggs and butter so they're at room temperature when you use them. They'll blend easier. Don't worry if your butter doesn't totally whip into your liquid ingredients. It will blend when you combine the wet and dry together.
Sift cake flour before measuring it. Sifting aerates and increases the volume so if you measured and then sifted you would be using more than what this cake recipe needs.
Frosting tips:
Sift your powdered sugar - it will blend so much easier.
Frosting can be made ahead of time, covered, and refrigerated until you're ready to use it. This recipe will make more than what you will need to pipe it as we did. You can also frost the entire cake.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.