Receta Peach Bundt Cake
I love cake with fruits. You'll never go wrong with adding either fresh or canned fruits into your bakes, as they usually turn out moist and delicious. So for today's post, I'm sharing with you this beautiful Peach Bundt Cake that I baked for a lazy afternoon treat. Definitely will love to bake this again.
Just a gentle reminder... if you really want to taste the peaches and keep the cake moist, be generous with the peaches please slice them up thickly.
Peach Bundt Cake
- 125g Butter, room temperature
- 180g Plain flour
- 1/4 tsp Salt
- 165g Sugar
- 3 large Eggs, lightly beaten
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice & lemon zest from 1 lemon
- 200g Greek yoghurt/sour cream
- 6 halved Canned peaches, cut into thick slices and pat dry with a kitchen towel
Method:
Grease bundt pan with butter and dust flour evenly in pan, knock out the excess flour or spray non-stick spray evenly in pan.
In a large mixing bowl, cream the butter and sugar together till light and fluffy.
Sift the plain flour and salt together and set aside.
Add beaten eggs into the batter bit by bit and mix until all combined.
Add vanilla extract, lemon juice and zest, mix well again.
Then add in 1/4 of the plain flour and mix well. Followed by 1/3 of the yoghurt and mix. Repeat this, alternating flour and yoghurt till all is mixed in. Stop machine and use a rubber spatula and gently mix well.
Place sliced peaches at the bottom of the bundt pan, gently pour batter on top. (can also add extra chopped peaches and mix into the batter before pouring into the pan)
Tap the bundt pan a little on the counter top and bake at preheated oven 180 degrees for about 40-45 mins or skewer inserted into cake and comes out clean.
Leave cake to cool for 30 minutes and remove cake then place on to rack to cool completely.
Dust some icing sugar or snow powder over the cake before slicing and serve.
Enjoy & Have a Wonderful Week!