Move over peach pie, we have the fresh peach recipe that will soon be your new favorite.
Chef Kimberly Larsen from Harmons shares one of her favorite recipes for a fresh peach bundt cake.
Fresh Peach Bundt Cake
3 ½ cups flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon sea salt
½ teaspoon nutmeg
1 cup granulated sugar
1 cup loosely packed brown sugar
1 cup butter softened
5 eggs
¼ cup fresh lemon juice
1 tablespoon vanilla bean paste
3 cups peaches. peeled & small dice
Preheat oven to 350 degrees.
Spray Bundt pan with nonstick spray then dust with powdered sugar lightly. In medium mixing bowl stir together flour, baking soda, baking powder, sea salt and nutmeg.In stand mixer with paddle attachment cream together sugars and butter. Scrape sides.With mixer running, add eggs one at a time, stopping and scraping between additions.Add lemon juice and vanilla bean paste. Mix for 30 seconds.
Add all the dry ingredients to mixing bowl and mix on low speed just until flour is incorporated.Remove bowl from mixer and fold in peaches.Pour batter into prepared Bundt pan. Bake 1 hour or until set completely. Let cool in pan for 20 minutes. Flip cake over onto serving plate and top with cream cheese glaze (recipe below).
Cream Cheese Glaze
1 package cream cheese, softened
4 cups powdered sugar
Water, as needed
In stand mixer with whisk attachment, whip cream cheese until light and fluffy. With mixer running on low speed, add powdered sugar slowly. Adjust consistency with small amount of water. Add vanilla bean paste and mix again.Pour cream cheese glaze over cake.Serve and enjoy!
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