Recipe: Peaches and Cream Cake with Amaretto Glaze (Bundt cake)

PEACHES AND CREAM CAKE

FOR THE CAKE:
1 1/2 cups peeled and roughly chopped peaches
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups sugar
5 eggs, at room temperature
1 teaspoon almond extract
1 tablespoon amaretto
2 1/4 cups all-purpose flour, sifted, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sour cream
FOR THE AMARETTO GLAZE:
2/3 cup sugar
1 tablespoon amaretto
berries, peache slices and cream or creme fraiche (for serving)

TO MAKE THE CAKE:
Preheat the oven to 350 degrees F. Grease and flour a 9- or 10-cup Bundt pan.

If the peaches are very juicy, put them in a sieve and let them drain while you are making the batter.

Cream the butter with the sugar in the bowl of an electric mixer. Add the eggs, 1 at a time, beating well after each. Stir in the extract and amaretto.

Remove 2 tablespoons flour and set aside. Sift the remaining flour with the baking soda and salt. Add the dry ingredients to the creamed mixture alternately with the sour cream, in 3 additions, beginning and ending with the dry ingredients. Each time, mix only until the batter is barely combined. Do not overbeat.

Combine the reserved 2 tablespoons flour and the peaches. Gently stir about two-thirds of the peaches into the batter.

Pour half the batter in the prepared pan. Top with a circle of the remaining peaches, being careful not to let them touch the edges of the pan, or they may stick. Cover with the remaining batter.

Bake the cake for about 1 hour. Remove cake from pan and set on rack.

MEANWHILE, PREPARE THE GLAZE:
Combine the sugar and 1/3 cup water in a small saucepan. Bring to a boil, stirring so the sugar dissolves. Simmer a minute or two longer. Remove from heat. Stir in the amaretto.

Brush the glaze over the still warm cake. Cool.

Serve with berries, peaches and cream or creme fraiche.

Makes 10 to 12 servings
Source: Something Warm From the Oven: Baking Memories, Making Memories by Eileen Goudge