Peach Bundt Cake with Peach Sauce

Ingredients

Cake

• 1 cup granulated sugar
• 1/2 cup butter
• 3 eggs
• 2 cups unsifted all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 cups fresh peach puree*
• 1 teaspoon vanilla extract
• 1/2 cup walnuts or pecans, chopped

Peach Sauce

• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• Dash of salt
• 1 cup sliced peaches
• 1/2 cup water
• 1 tablespoon butter
• 2 tablespoons orange extract (to taste)

Instructions

1. Heat oven to 350 degrees F. Grease and flour** a 12-cup Bundt pan.

Cake

1. Cream together sugar and butter. Add eggs. Mix thoroughly.
2. Sift flour, baking powder, baking soda, salt and cinnamon.
3. Add peach puree and dry ingredients alternately to egg mixture, beating well after each addition.
4. Add vanilla extract and nuts. Mix until it is blended.
5. Spoon batter into prepared Bundt pan.
6. Bake for about 1 hour or until wooden pick inserted comes out clean.
7. Invert pan on serving plate. Let stand until cool.
8. Remove cake from pan, tapping bottom and sides if necessary.
9. Serve with Peach Sauce.

Peach Sauce

1. Add peaches and water. Cook over low heat, stirring until thickened.
2. Add butter and flavoring.
3. Serve warm over Peach Bundt Cake or ice cream.

Notes

* Made by crushing peeled peaches with potato masher or in blender.

** or, for best results, use our Pan Release!

Peach Bundt Cake with Peach Sauce will stay moist, covered for several days in refrigerator. It also freezes nicely.