Ingredients
The following ingredients have 10 Servings
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 2 1/2 cups sugar
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 6 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups fresh peaches, peeled, pitted, diced
- Glaze:
- 1 1/2 cup powdered sugar
- 2 tablespoons milk, plus more, as needed
- 1/2 teaspoon almond extract, optional
Instruction
- Preheat oven to 325º F and lightly grease a standard bundt pan with butter or non-stick spray.
- In a medium bowl, whisk together flour, salt, cinnamon and baking soda until thoroughly mixed together.
- In a large bowl or mixer, cream butter for 1-2 minutes, until fluffy, then add sugar and cream together for another 3-4 minutes.
- Working one at a time, beat in eggs until incorporated, then mix in vanilla and almond extracts.
- Beginning and ending with dry ingredients, alternate between adding flour mixture and sour cream to batter, beating until just combined, then fold in diced peaches.
- Pour batter into greased bundt pan (it’s okay if it’s thick), being sure to only fill then spread into an even layer.
- Place in oven and bake for 80-100 minutes, or until toothpick inserted in center comes out mostly clean.
- Remove from oven and let cool.
- Make glaze by whisking almond extract and milk (one tablespoon at a time) into powdered sugar. Pour over cooled cake and let set.
