Peach Almond Bundt Cake
Indulge in the summery sweetness of this Peach Almond Bundt Cake, a perfect marriage of juicy, fresh peaches and the nutty aroma of almond extract. This moist and tender cake is elevated by the richness of sour cream, creating a buttery crumb that melts in your mouth. Diced peaches and sliced almonds are folded into the batter, adding bursts of fruitiness and crunch to every slice. Easy to prepare in just 20 minutes and baked to golden perfection, this stunning Bundt cake is finished with a delicate dusting of powdered sugar for an elegant touch. Perfect for brunch, dessert, or as a show-stopping centerpiece for any gathering, this Peach Almond Bundt Cake will delight your taste buds and impress your guests.
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Recipe Information
Ingredients
- 2.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 1 cup sour cream
- 2.5 cups fresh peaches, peeled and diced
- 0.5 cup sliced almonds
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 10-cup Bundt pan to ensure easy removal of the cake.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and almond extract until evenly incorporated.
With the mixer on low speed, alternate adding the dry flour mixture and the sour cream to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined (do not overmix).
Gently fold in the diced peaches and sliced almonds using a rubber spatula, ensuring an even distribution throughout the batter.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even baking.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Carefully invert the cake onto a wire rack and let it cool completely.
Once the cake is fully cooled, dust the top with powdered sugar for a decorative touch, if desired.
Serve and enjoy your Peach Almond Bundt Cake with a cup of coffee or tea!
Nutrition Facts
Calories |
5699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.0 g | 381% | |
| Saturated Fat | 160.9 g | 804% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1376 mg | 459% | |
| Sodium | 2143 mg | 93% | |
| Total Carbohydrate | 712.9 g | 259% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 435.2 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 752 mg | 58% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2368 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
