Post by grammydebbie on Aug 11, 2023 17:37:56 GMT -6
For the cake:
3 cups flour
3 cups sugar
6 large eggs
1-1/2 cups butter, softened to room temperature
8 ounces cream cheese, softened to room temperature
2 teaspoons vanilla
1/4 teaspoon salt
1 cup diced peaches (fresh or canned--if canned, drain)
For the topping:
2 peaches, sliced (fresh or canned--if canned, drain)
1/2 cup brown sugar
1/4 cup melted butter
Powdered Sugar Glaze
Preheat oven to 300 degrees and grease a large bundt pan generously.
In a large mixing bowl, cream together the butter, sugar and cream cheese until combined. Then add in the eggs, one at a time, mixing after each egg. Then, add in the vanilla extract.
Next, gradually add the flour, 1/2 cup at a time and mix on low speed. Scrape down the sides of the bowl and mix, making sure the batter is fully mixed together. Then, mix in the salt. (I put the salt in with one of the half cups of flour.)
Then, fold diced peaches into the cake batter (I probably used about a cup and a half--I didn't really measure). Set batter aside while you prepare the cake topping.
Mix melted butter with brown sugar. Place the sliced peaches in the bottom of greased bundt pan (I overlapped mine in kind of a pretty pattern). Then cover the peach slices with the butter and brown sugar mixture. I had to spread mine, its consistency didn't allow me to pour it over the peach slices.
Pour the cake batter over the peach slices and brown sugar/butter mixture, spreading it evenly; don't disturb the peach slices underneath. Tap the filled pan on the counter several times to remove any air bubbles.
Bake at 300 degrees for 60-70 minutes or until it passes the toothpick test (mine took a good hour and a half to bake fully).
Remove from oven and let cool at least 30 minutes before removing from pan. Once cooled, invert onto your favorite cake plate and drizzle with a powdered sugar glaze. I always add a little vanilla to my milk and powdered sugar glaze and, if you use canned peaches for the cake, substitute the peach juice that is drained off the peaches for the milk in the glaze.
Enjoy--it is indeed delicious! So moist, dense and tasty!
3 cups flour
3 cups sugar
6 large eggs
1-1/2 cups butter, softened to room temperature
8 ounces cream cheese, softened to room temperature
2 teaspoons vanilla
1/4 teaspoon salt
1 cup diced peaches (fresh or canned--if canned, drain)
For the topping:
2 peaches, sliced (fresh or canned--if canned, drain)
1/2 cup brown sugar
1/4 cup melted butter
Powdered Sugar Glaze
Preheat oven to 300 degrees and grease a large bundt pan generously.
In a large mixing bowl, cream together the butter, sugar and cream cheese until combined. Then add in the eggs, one at a time, mixing after each egg. Then, add in the vanilla extract.
Next, gradually add the flour, 1/2 cup at a time and mix on low speed. Scrape down the sides of the bowl and mix, making sure the batter is fully mixed together. Then, mix in the salt. (I put the salt in with one of the half cups of flour.)
Then, fold diced peaches into the cake batter (I probably used about a cup and a half--I didn't really measure). Set batter aside while you prepare the cake topping.
Mix melted butter with brown sugar. Place the sliced peaches in the bottom of greased bundt pan (I overlapped mine in kind of a pretty pattern). Then cover the peach slices with the butter and brown sugar mixture. I had to spread mine, its consistency didn't allow me to pour it over the peach slices.
Pour the cake batter over the peach slices and brown sugar/butter mixture, spreading it evenly; don't disturb the peach slices underneath. Tap the filled pan on the counter several times to remove any air bubbles.
Bake at 300 degrees for 60-70 minutes or until it passes the toothpick test (mine took a good hour and a half to bake fully).
Remove from oven and let cool at least 30 minutes before removing from pan. Once cooled, invert onto your favorite cake plate and drizzle with a powdered sugar glaze. I always add a little vanilla to my milk and powdered sugar glaze and, if you use canned peaches for the cake, substitute the peach juice that is drained off the peaches for the milk in the glaze.
Enjoy--it is indeed delicious! So moist, dense and tasty!
