Peachy Bundt Cake

Here I am with the second yummy "peach" recipe which I made with the peaches harvested from my parent's peach tree.  The first recipe you may recall was Peach Bars.  So yummy!

  Because I had such an abundance of peaches on my hands I had to be creative fast.  So I took a bundt cake recipe that called for blueberries and vanilla extract and switched it up with cut up peaches and a dash of almond extract.  Yummy-in-my-tummy creativity on my part I have to say! :-)

Peachy Bundt Cake

Ingredients:

1 box Yellow Cake Mix

3 eggs

1 cup milk

1 stick butter, melted

1-2 tsp almond extract (I used 2 tsp but if you'd like a more sutale taste of almond extract only use 1 tsp

1 1/2 cups peaches, diced and peeled - about 4 medium peaches (canned peaches could be used here too if FRESH peaches are not easily available)

Directions:

1. Preheat oven to 350 degrees F. Grease bundt pan well.

2. Mix cake mix, eggs, milk,  melted butter and desired amount of almond extract all together at low speed for 1 minute and then increase speed to medium-high for another 1-2 minutes.  The batter will be thick and have a nice light color.

3. Pour 1/3 of batter into your prepared bundt pan and then layer with 1/2 of the diced and peeled peaches....

....Pour another 1/3 of batter over the peach layer and then the remaining peaches.   Ending with the remaining batter....

4. Place in oven and bake for 50-55 minutes or until cake is a beautiful light brown and a tooth pick stuck in the middle of the cake comes out clean.

Cool cake in pan for at least 15 minutes and then invert to serving platter to cool completely before frosting with a simple glaze or your favorite frosting.  I used some remaining Cream Cheese frosting that I had on hand.  If you need a good Cream Cheese frosting recipe try this one that I used on my

Strawberry Shortcake Cake recipe.

Happy Peachy Bundt Cake Baking!

This post has been linked to...

Mommy's Kitchen - Pot Luck Sunday