I made this dessert for the 4th of July holiday and it did not disappoint!
I have really come to LOVE peach anything lately and this doesn’t have a powerful peachy flavor. It is subtle and just the right amount of flavor!
I also had never made a bundt cake before, so if I can do it….you can too!
I chose to add some vanilla ice cream and diced up strawberries and smashed raspberries, but you can add any fruit you like!

You will need:

If you use fresh peaches, just make sure they are peeled.
Frozen won’t work because the water content is too high.

2 sticks unsalted butter, softened

2 cups sugar

4 eggs

1 Tbsp vanilla extract

1 (16 oz.) can of sliced peaches, drained and roughly chopped

3 cups all purpose flour

1 tsp salt

1 1/2 tsp baking powder

1/4 cup buttermilk or whole milk

nonstick vegetable oil spray

Preheat oven to 350 F.

With a hand mixer on high speed or stand mixer with paddle attachment, beat the butter and sugar for 5 minutes, until it is light and fluffy. It will look like whipped cream in texture and color. As you do that, scrape down the sides of the bowl to make sure all butter is incorporated.

Add in the eggs one at a time while continuing to beat on high. Add the vanilla and beat mixture on high speed 4-5 minutes.

In a medium bowl, toss peaches with 1/4 cup of the flour, coating the fruit.

Add the peach/flour mixture to mixing bowl and beat on high until peaches are incorporated.

In a separate bowl, combine remaining 2 3/4 cups flour with salt and baking powder.

Turn hand mixer down to low speed. Add about half of the dry ingredients. Add buttermilk and continue to mix. Finish by adding the rest of the dry ingredients and incorporating it into the batter. 

Spray nonstick bundt pan with nonstick vegetable spray. Pour in the cake batter & bake 50-55 minutes. A toothpick inserted should come out dry. Remove from oven and let cool 15 minutes. Flip onto plate to serve.

Slice it up and serve with ice cream and your favorite fruit.

Source: The Busy Mom’s Cookbook by Antonia Lofaso