|
Author: Anita at Hungry Couple
Ingredients
Cake:
1 Cup sugar
2 Eggs
1 Stick unsalted butter, at room temperature
1 Teaspoon vanilla
1/4 Cup buttermilk
Zest of 1 lemon
1 1/2 Cups all purpose flour plus 1/4 cup
1 Teaspoon baking powder
1/4 Teaspoon baking soda
1 Teaspoon salt
4 Peaches
Peach Glaze:
1/2 Cup confectioners sugar
2 Tablespoons peach nectar
Pinch of salt
To prepare the peaches, bring a large pot of water to a boil and
submerge the peaches fully for one minute. Remove with a slotted
spoon
and place them in ice water to cool. The peel should come off easy
with
your fingers. Remove the pits, slice into bite size pieces and mix
with
the 1/4 cup of flour.
Using either a stand mixer or hand mixer, add the sugar and eggs
to
a large bowl and cream together for a couple of minutes until the
eggs
are a light golden color. Beat in the butter until smooth. Add the
vanilla, lemon zest and buttermilk and mix thoroughly. In a
separate
bowl, sift together the 1 1/2 cups of flour, salt, baking soda and
baking powder. Add the flour mixture into the egg batter and mix.
Add
the peaches and stir just until combined.
Butter and flour an 8 or 10 cup bundt pan and pour in the batter.
Bake in a pre-heated 350 degree oven for 50 - 60 minutes, until a
cake
tester comes out clean. Allow to cool thoroughly before removing
from
the pan.
Make the glaze by whisking together the powdered sugar and peach
nectar until thoroughly combined and spoon it over the cooled
cake.
Makes approximately 8 - 10 servings.
Source: hungrycouplenyc.com
--
Ginny Butterfield
Cranberry Twp, PA
|
