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Ingredients:
- 1 can (29 ounces) sliced peaches or peach chunks in heavy syrup
- 1 cup unsalted butter, room temperature
- 2 1/2 cups granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk
- 1/3 cup reserved peach syrup
Preparation:
Heat oven to 325°. Butter and flour a 12-cup Bundt cake pan, or spray with a baking spray. Drain syrup from peaches; measure 1/3 cup of the syrup and reserve. Chop peaches finely and set aside.Beat butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in vanilla.
In another bowl, combine flour, baking powder, salt, and soda. Blend dry mixture into the creamed mixture, alternating with buttermilk; fold in reserved 1/3 cup of peach syrup and the chopped peaches. Spoon into prepared baking pan. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick or cake tester comes out clean when inserted in center.
Cool in pan on a rack for 15 minutes. Invert on the rack to cool completely. Put the baking pan over the cooled cake (matching the grooves and pattern) and flip with rack then put a serving plate over the cake and invert again.
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Peach Cake Recipe Index
Apricot Recipes
Apple Cake Recipes
Cake Mix Recipes
Peach Recipes
Pie Recipes
Dessert Recipes Index
