Peach Vanilla Bean Bundt Cake

Prep Time: 30 minutes | Cook Time: 1 hour | Servings: 16 slices

Ingredients

Cake

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup butter, softened

• 1 ¾ cups granulated sugar

• 4 eggs, room temperature

• 3 teaspoons vanilla extract

• 1 cup sour cream

• 2 cups peaches, peeled and diced

Peach Syrup

• ⅓ cup fresh peach puree, peeled

• ⅔ cup granulated sugar

• 1 tablespoon orange juice

Directions

Cake

1. Preheat oven to 350 degrees F.

2. Grease a large Bundt pan.

3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

4. In a large bowl, beat butter at medium speed for 2 minutes, until creamy.

5. Gradually add sugar into the large mixing bowl and beat for about 4 minutes until the mixture is light and fluffy.

6. Add eggs, one at a time, beating for 30 seconds between additions.

7. Beat in vanilla extract.

8. At low speed, add flour mixture in 3 parts, alternating with sour cream.

9. Fold diced peaches into batter.

10. Pour batter into Bundt pan.

11. Bake for 50 - 60 minutes.

12. Cool on rack for 10 minutes before removing from Bundt pan.

Peach Syrup

1. Combine peach puree, sugar, and orange juice in a small saucepan and cook over medium heat.

2. Stir until the sugar is dissolved. Approximately 3 to 4 minutes.

3. Remove pan from heat. Strain syrup through a mesh colander into a small bowl.

4. Using a pastry brush, dab syrup generously over entire warm cake.

5. Allow to cool completely before serving.