15 to 22 servings
YouTube instructional video is at the bottom.
What you’ll need
Cake flour or All-purpose flour
Sugar
Salt
Baking powder
Unsalted butter (Room temp)
Large eggs (Room temp)
Heavy whipping cream (Room temp)
Whole milk (Room temp)
Sliced peaches (In 100% juice)
Freeze dried peaches (1 ounce)
Vanilla extract
Butter extract
Peach extract
Orange or yellow gel paste or liquid food coloring
Tools you’ll need
Baker’s joy non-stick baking spray
Fat Daddio tube pan or Nordic ware anniversary Bundt pan (15 cup capacity)
Food processor
Preparation of ingredients
Sliced Peaches
Step 1- Add 1 can sliced peaches (In 100% juice) into a mesh strainer with a small bowl underneath it. Reserve the peach juice in the bowl and set aside.
Freeze Dried peaches (Peach powder)
Step 2- Add 1 ounce in weight of the Freeze-dried peaches into a small food processor. Blend for 1 or 2 minutes or until mixture is a fine powder and set aside.
Dry ingredients (Cake flour or all-purpose flour mixture)
Step 3- Sift 3 cups cake flour or all-purpose flour, 2 teaspoons baking powder, 1 ounce (Peach powder), and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients together with a large spoon until combined and set aside.
Wet ingredients (Peach cream mixture)
Note- Ingredient amounts for the heavy whipping cream will vary depending on if you are using all-purpose flour or cake flour. Cake flour tends to need more liquid added into the batter than all-purpose flour. This is to ensure the cake is moist.
Step 4- If you are using all-purpose flour add 1 cup heavy whipping cream (Room temp). If you are using cake flour, add 1 1/4 cups heavy whipping cream into a separate medium-sized bowl. Next add 1/3 cup peach juice, 1 teaspoon vanilla extract, 2 or 3 teaspoons peach extract, and 1/8 of a teaspoon of orange or yellow gel paste or liquid food coloring. Stir with a whisk until combined and set aside.
Cake batter
Step 5- Add 3 sticks unsalted butter (Softened and at room temp), and 3 cups sugar into stand mixer bowl fitted with paddle attachment. Mix on high speed for 6 minutes. Make sure you stop your mixer and scrape down sides of the mixing bowl to ensure all ingredients are incorporated.
Step 6- Add 5 large eggs (Room temp) one at a time while mixing on a medium speed. Careful not to overmix the batter after the eggs are added meaning mix the batter on a slow speed and as less as possible.
Alternating the dry and wet ingredients into the batter
Step 7- Add the Cake flour or all-purpose flour mixture and the Peach cream mixture into the batter 3 separate times. Mix on a medium low speed for 15 to 20 seconds or until combined each time. Make sure you scrape down the sides of your bowl each time as well to ensure all ingredients are incorporated.
Baking the cake
Preheat oven to 325 degrees.
Step 8- Spray your Bundt or tube pan with Baker’s joy non-stick baking spray. Add peach slices into the bottom of the pan. Pour prepared cake batter around baking pan. Spread batter around with a spoon as evenly as possible. Shake pan to make batter more even.
Step 9- Place into a preheated 325-degree oven on the bottom rack and let bake for 1 hour and 20 minutes. Once the baking time is up, remove cake from oven. Toothpick inserted into the cake should come out clean. Let the cake cool for 4 to 5 hours before removing it out of the pan.
Step 10- Flip the cake onto a cooling rack with an 11 by 17-inch baking pan underneath it. From there let cake cool completely.
Making the Peach icing
Step 11- Add 1 1/4 cups confectioners’ sugar, 2 1/2 tablespoons warm whole milk, 1 tablespoon peach juice, 3 tablespoons melted unsalted butter, 1/4 or 1/2 teaspoon peach extract, 1/2 teaspoon butter extract, 1/2 teaspoon vanilla extract, and dip a toothpick into the orange or yellow gel paste food coloring and swirl it into the icing. If you don’t have the gel paste food coloring add 1 or 2 drops of the orange or yellow liquid food coloring. Stir with a whisk until creamy and smooth with no visible lumps.
Decorating the cake
Step 12- Add icing into a squeeze bottle and drizzle icing on to the top, middle and sides of the cake going in a zig zag motion. If the icing is too thick, heat it in the microwave (with the lid of the bottle removed) on high for 1 minute. Once the icing is on the cake, let set for 15 minutes before serving.
YouTube instructional video
