peaches & cream bundt cake

taken on instagram

Who else thinks of My Big Fat Greek Wedding when it comes to bundt cakes?

I had this recipe sitting in my cookbook for a few weeks. I wanted to try it, but I just can't justify making a huge cake for just Trevor and me. We had a potluck with some friends in the park this week and it was the perfect time to try this recipe out. It was SO good. I'll definitely be making this again!

Peaches and Cream Bundt Cake

from Martha Stewart Everyday 

Ingredients:

3 sticks unsalted butter, room temperature 

3 cups plus 2 T. flour

1 t. baking soda

1 t. fine salt

4 peaches - peeled, pitted and diced small

2 1/4 cups sugar 

6 large eggs, room temperature 

1 1/4 cups sour cream 

1 1/4 t. vanilla 

1 1/4 t. ground cinnamon 

Directions: 

Heat oven to 350. Butter and flour a 14-cup bundt pan and set aside. Whisk together 3 cups flour, baking soda and salt, set aside. Toss peaches with remaining 2 T. flour to coat, set aside. In a large bowl, beat 2 sticks butter and 2 cups sugar on medium-high until fluffy. Beat in eggs, one at a time. With mixer on low, alternate adding the flour mixture and the sour cream until combined. Gently fold in peaches and vanilla and pour batter into the pan. Bake for an hour, or until a toothpick comes out clean. Let cool 15 minutes. 

Meanwhile, melt remaining stick of butter. In a seperate bowl, mix cinnamon and remaining 1/4 cup sugar. Gently coat the cake in butter, sprinkling with the cinnamon sugar mixture. Serve!