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Roasted Peach Bundt Cake

Servings 12

Ingredients

  • 1 1/2 cups (3 sticks) of butter at room temperature, divided
  • 3 cups plus 2 TBS all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 peaches pitted, peeled and sliced
  • 2 1/4 cups sugar divided
  • 6 large eggs at room temperature
  • 1 1/4 cups sour cream at room temperature
  • 1 1/4 tsp vanilla
  • 1 1/4 tsp cinnamon

Instructions

  • Preheat oven to 350
  • Place the peach slices on a greased baking sheet
  • Roast peaches for 15 - 20 minutes until they just start to brown at the edges. Remove from the oven and let cool.
  • Butter and flour a 14 cup bundt pan
  • In a medium bowl whisk together the flour, baking soda, and salt. Set aside
  • In the bowl of a stand mixer with the paddle attached, cream together 1 cup of butter and 2 cups of the sugar until light and fluffy. About 3 minutes
  • Add the eggs, one at a time, beating well after each addition. Then add the vanilla
  • Mixing on low add the flour in three additions alternating with the sour cream in two, beginning and ending with the flour until just mixed.
  • Chop the peaches into small pieces and mix with the 2 TBS flour (it will be a bit of a sticky mess)
  • Remove the bowl from the stand and using your fingers to separate the peaches, drop them into the batter and fold them in to evenly distribute.
  • Add the batter to the prepared pan, tapping it on the counter a few times to release air bubbles.
  • Bake in the preheated oven for 55 - 60 minutes until a tester comes out clean.
  • Let cool on a wire rack for 20 minutes, then unmold to cool completely
  • While the cake is cooling melt the remaining butter and stir in the 1/4 cup of sugar and the cinnamon.
  • With the cake still warm, brush the butter mixture over the cake, allowing it to soak in.
  • Serve with vanilla ice cream if desired.