15 to 18 servings
YouTube instructional video is at the bottom.
What you’ll need
5 large or medium-sized ripe peaches or 2 fifteen-ounce cans sliced peaches.
All-purpose or cake flour
Sugar
Brown sugar
Salt
Baking powder
Unsalted butter (Room temp)
Large eggs (Room temp)
Whole milk (Room temp)
Sour cream (Room temp)
Heavy whipping cream (Room temp)
Vanilla extract
Butter extract
Peach extract
Cake batter extract
Cinnamon
All spice
Buttercup yellow gel paste or liquid food coloring
Confectioners’ sugar
Tools
Hand or stand mixer.
Fruit peeler (Optional)
Baker’s joy non-stick baking spray
Nordic ware anniversary bundt pan (15 cup capacity)
Cooling rack
Preparation of ingredients
Fresh Peaches
Important notes- If you are using fresh peaches, you can ripen them by placing them in a brown paper bag and let sit on your kitchen counter for 2 days. If you are using canned peaches proceed to step 4A and follow the recipe from there.
Preheat fire to medium heat.
Step 1- Add peaches into a pot of simmering water. Let simmer for 1 1/2 or 2 minutes. Place onto a serving plate and let cool for 10 to 15 minutes.
Step 2- Cut 2 incisions into the skin of each peach going all around the peach. Carefully pull the skin off of the peach starting from the top or bottom of the peach. If you’re having trouble peeling the peach, you can use a fruit peeler. From there rinse each peach off with cold water. Peaches can get slimy after you peel them so rinsing them off with cold water will help eliminate the slimy outside of the peach.
Step 3- Take a knife and cut deep into each peach using the incision lines you cut into the peaches as a guideline. From there carefully pull the peach insides from the seed of each peach. Once done you should have 4 quarter pieces from each peach. If you’re having trouble removing peach insides from the seed of the peach. Take a sharp knife and insert it at the top of the peach and cut around the seed best as you possibly can. As you cut around the seed, the peach pieces should start to fall from the peach seed. Continue cutting around the seed until the peaches inside are free from the seed.
Step 4- Slice the quarter peach pieces into thick slices. You should have 3 thick slices of the peach per each quarter piece. From there place the peache slices into a large bowl.
Canned peaches
Note- If you are using the canned peaches, don’t follow steps 1 thru 4. The step (4A) below is the only thing you need to do if you are using canned peaches. From there follow the recipe as instructed.
Step 4A- Add canned peaches into a mesh strainer with a bowl underneath it. From there place the peaches into a large bowl.
Peach filling
Step 5- In the same bowl with the sliced peaches, add 1/4 cup brown sugar, 3 tablespoons melted unsalted butter, 1 teaspoon cinnamon, 1/4 teaspoon all spice, 1 teaspoon vanilla extract, 1/2 teaspoon peach extract, and 1/8 teaspoon salt. Stir all ingredients together until combined and set aside.
Dry ingredients (All-purpose or cake flour mixture)
Step 6- Sift 2 1/4 cups all-purpose flour or cake flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients together and set aside.
Wet ingredients (Vanilla cream mixture)
Notes- Measurements for the whole milk, heavy cream and sour cream will differ if you are using all-purpose or cake flour.
Step 7- If you are using all-purpose flour add 1/3 cup whole milk (Room temp), 1/3 cup sour cream (Room temp), and 1/4 cup heavy whipping cream (Room temp). If you are using cake flour add 1/2 cup whole milk (Room temp), 2/3 cup sour cream (Room temp), and 1/4 cup heavy whipping cream (Room temp). Next add 3 or 4 teaspoons vanilla extract, 1 teaspoon butter extract, 1/2 teaspoon cake batter extract, and 1/8 teaspoon buttercup yellow gel paste or liquid food coloring into a separate medium-sized bowl. Stir all ingredients with a whisk until combined and set aside.
Cake batter
Step 8- Add 2 sticks unsalted butter (Softened and at room temp) and 2 cups sugar into stand mixer bowl fitted with paddle attachment. You can also use a hand mixer as well. Mix on high speed for 6 minutes. Scrape down sides of bowl.
Step 9- Add 4 large eggs (Room temp) one at a time while mixing on a medium speed. Scrape down sides of bowl.
Step 10- Add the all-purpose or cake flour mixture and the Vanilla cream mixture into the cake batter 3 separate times. Mix on a medium-low speed each time for 15 to 20 seconds or until combined. Scrape down sides of bowl.
Spray bundt pan with Baker’s joy non-stick baking spray.
Preheat oven to 325 degrees.
Step 11- Add half or majority of the peach filling into the Bundt pan. Spread filling around as evenly as possible. Shake Bundt pan to make it even. Add the prepared bundt cake batter into the Bundt pan. Spread around as evenly as possible. Shake Bundt pan to make batter even. Add the rest of the peach filling on top of the cake batter. Swirl the filling into the cake batter with a spoon. Once done spread batter around Bundt pan as evenly as possible. Shake Bundt pan to make batter more even.
Step 12- Place into a preheated 325-degree oven on the bottom rack. Bake for 1 hour and 10 minutes. Once the baking time as ended, remove the cake from the oven. Let cool for 3 or more hours before removing it out of the pan.
Step 13- Flip the cake onto a cooling rack with a pan or serving dish underneath it.
Peach vanilla icing
Important note 09/08/2023- Only add 1/2 teaspoon of vanilla extract instead of the 1 1/2 teaspoons the recipe video on YouTube calls for. The amount for the vanilla extract has been changed to 1/2 teaspoon in step 14 below.
Step 14- Add 1 1/3 cups confectioners’ sugar, 3 tablespoons warm whole milk, 3 tablespoons melted unsalted butter, 1/2 teaspoon vanilla extract, 1/2 teaspoon butter extract, 1/4 teaspoon peach extract, 1/8 teaspoon cinnamon, 1/8 teaspoon all spice and a sprinkle of salt into a small bowl. Stir with a whisk until combined.
Step 15- Drizzle the icing on top of the cake. Move the cup or bowl with the icing in it left to right steady while pouring icing on the cake. Let icing set for 15 minutes. To transport the cake onto a serving dish, place 2 flat sturdy spatulas underneath the cake then carefully lift the cake up with the spatulas and place onto a serving dish. From there the cake is ready to be served.
YouTube instructional video
