When we harvest peaches each year, we love eating them fresh with or without cream. We also make peach dump cakes, peach ice cream, peach pies, peach cobbler, etcetera. It is such a delicious time of the year. This year, Aunt Alisa tried this recipe, and we all fell in love.
Ingredients
- 3 peeled and sliced peaches
(You’ll also need 3-4 more peaches peeled and chopped for the cake batter.)
Brown Sugar Mixture
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup butter, melted
Cake Batter
- 1 cup butter, softened
- 1¾ cups sugar
- 4 eggs, room temperature
- 1 tablespoon vanilla
- 2¾ cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
- 3-4 peeled and chopped peaches (about 1½ cups)
Vanilla Glaze
- 1½ cups powdered sugar
- ½ teaspoon vanilla
- 2-3 tablespoons milk
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare Bundt pan with oil and flour.
- Evenly place the sliced peaches in the indentations across the bottom of the Bundt pan.
Brown Sugar Mixture
- Stir together the brown sugar, cinnamon, and ¼ cup melted butter.
- Sprinkle this mixture on top of the peaches in the pan.
Cake Batter
- Cream 1 cup of butter and sugar.
- Mix in eggs one at a time.
- Stir in vanilla and mix until smooth.
- In a separate bowl, mix your dry ingredients: flour, baking powder, baking soda, and salt.
- Fold dry ingredients and buttermilk alternating into your butter mixture.
- Gently stir in chopped peaches.
- Pour batter into your prepared Bundt pan.
- Place in preheated oven and bake for 50-60 minutes or until toothpick comes out clean.
- Once your cake is done, turn it out onto a wire rack for at least an hour.
Vanilla Glaze
- Combine powdered sugar, vanilla, and 2 tablespoons milk.
- Gradually add milk until the glaze can be drizzled.
- Drizzle over inverted cake and enjoy.
Try some of our other fruit-fresh recipes:
“O taste and see that the LORD is good: blessed is the man that trusteth in him.”
Psalm 34:8
