Peach Bundt Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 cup granulated sugar1/2 cup butter or margarine3 eggs2 cups unsifted flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon cinnamon2 cups fresh peach puree (made by crushing peeled peaches with potato masher or in blender)1 teaspoon vanilla extract1/2 cup walnuts or pecans, chopped
Preheat oven to 350 degrees F.
Cream together sugar and butter. Add eggs. Mix thoroughly.
Sift flour, baking powder, baking soda, salt and cinnamon. Add peach puree and dry ingredients alternately to egg mixture, beating well after each addition. Add vanilla and nuts. Mix until it is blended. Spoon batter into a well greased and floured 12-cup Bundt pan. Bake about 1 hour or until wooden pick inserted comes out clean.
Invert pan on serving plate. Let stand until cool.
Remove cake from pan, tapping bottom and sides if necessary. Serve with Peach Sauce (search "Peach Sauce for Beach Bundt Cake") . Cake will stay moist, covered for several days in refrigerator. It also freezes nicely.
Number of Servings: 16
Recipe submitted by SparkPeople user CHAMBERSJAMES.
Cream together sugar and butter. Add eggs. Mix thoroughly.
Sift flour, baking powder, baking soda, salt and cinnamon. Add peach puree and dry ingredients alternately to egg mixture, beating well after each addition. Add vanilla and nuts. Mix until it is blended. Spoon batter into a well greased and floured 12-cup Bundt pan. Bake about 1 hour or until wooden pick inserted comes out clean.
Invert pan on serving plate. Let stand until cool.
Remove cake from pan, tapping bottom and sides if necessary. Serve with Peach Sauce (search "Peach Sauce for Beach Bundt Cake") . Cake will stay moist, covered for several days in refrigerator. It also freezes nicely.
Number of Servings: 16
Recipe submitted by SparkPeople user CHAMBERSJAMES.
Nutritional Info Amount Per Serving
- Calories: 208.3
- Total Fat: 9.7 g
- Cholesterol: 61.8 mg
- Sodium: 196.7 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 1.2 g
- Protein: 3.5 g
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