Recipes

Peaches and Cream Summer Bundt Cake

This moist sour cream cake is packed with fresh peaches and accented with vanilla and lemon for a delightful summer dessert.
Serves 12
Prep Time 20 min
Cook Time 60 min
Print Recipe

Ingredients

  • Cake

    • 3 ¼ cups (815 mL) all-purpose flour, sifted and divided
    • 2 tsp (10 mL) baking powder
    • 1 tsp (5 mL) baking soda
    • ½ tsp (2.5 mL) salt
    • 2 cups (500 mL) granulated sugar
    • 1 cup (250 mL) unsalted butter, softened
    • 6 eggs, at room temperature
    • 2 tsp (10 mL) vanilla extract
    • 2 tsp (10 mL) lemon zest
    • 2 tbsp (30 mL) lemon juice
    • 1 ¾ cups (440 mL) sour cream, at room temperature
    • 4 cups (1 L) diced peeled ripe peaches
    • 2 tbsp (30 mL) packed brown sugar
    • ¼ tsp (1.25 mL) each ground cinnamon and nutmeg

  • Icing

    • 1 ½ cups (375 mL) icing sugar, sifted
    • ¼ cup (60 mL) sour cream
    • 2 tbsp (30 mL) peach jam
    • 1 tsp (5 mL) vanilla extract
    • 1 tbsp (15 mL) finely chopped fresh mint
    • 4 cups (1 L) vanilla ice cream, for serving

Instructions

  • Cake

    • Step 1

      Preheat oven to 350°F (180°C). Grease and flour 10-inch (25 cm) Bundt pan. In bowl, whisk together 3 cups (750 mL) flour, baking powder, baking soda and salt. Set aside.

    • Step 2

      Using electric mixer, beat together granulated sugar and butter un-til light and fluffy. Beat in eggs one at a time, incorporating each one fully before next addition. Beat in vanilla, lemon zest, and lemon juice. With mixer on low, add flour mixture in 2 parts and sour cream all at once, starting and ending with flour mixture. Scrape bowl as needed between additions.

    • Step 3

      Toss together peaches, brown sugar, cinnamon, and nutmeg; toss with remaining flour. Fold peach mixture into batter.

    • Step 4

      Scrape batter into prepared pan; smooth top. Bake for 55 to 60 minutes or until tester inserted into centre of cake comes out clean. Let stand for 1 hour; turn out onto rack and let cool completely.

  • Icing

    • Step 1

      Whisk together icing sugar, sour cream, jam, and vanilla. Drizzle icing over cake; let set before slicing. Sprinkle with mint. Serve with scoop of ice cream. Wrap and store at room temperature for up to 3 days or wrap in heavy-duty foil and freeze for up to 1 month.

Paperclip IconTips

• Alternatively, sprinkle cake with toasted pecans, almonds, or fresh raspberries.
• Substitute whipped cream for ice cream if desired.

Nutrition Facts

Per serving
Calories670
Fat28 g
Saturated Fat17 g
Trans Fat0 g
Carbohydrate96 g
Fibre2 g
Sugars66 g
Protein10 g
Sodium350 mg

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