1 ½ cups (3 sticks) unsalted butter, softened
1 (8 oz) package cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
2 tsp vanilla extract
1 tsp almond extract (optional but recommended)
2 cups fresh peaches, peeled and chopped (or well-drained canned peaches)
1 tbsp flour (to coat peaches)
For the Glaze (optional):
1 cup powdered sugar
2–3 tbsp milk or cream
½ tsp vanilla extract
Ezoic
Instructions
Preheat the Oven: Set your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
Cream the Butter and Cream Cheese: In a large mixing bowl, beat together softened butter and cream cheese until smooth and fluffy—about 2–3 minutes.
Add Sugar Gradually: Slowly beat in the sugar, one cup at a time, until fully incorporated. Scrape the sides of the bowl occasionally.
Add Eggs One at a Time: Beat in the eggs one by one, mixing well after each addition.
Mix Dry Ingredients Separately: In another bowl, whisk together flour, baking powder, and salt.
Combine Wet and Dry: Add the flour mixture to the wet batter gradually. Mix just until combined—don’t overdo it.
Add Flavor: Stir in the vanilla and almond extracts.
Prepare the Peaches: Toss chopped peaches in 1 tablespoon of flour (this helps prevent sinking), then gently fold them into the batter.
Bake: Pour batter into the prepared pan. Smooth the top. Bake for 75 to 85 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are okay).
Cool It Down: Let the cake cool in the pan for 20 minutes before flipping it onto a wire rack to cool completely.
Ezoic
Optional Glaze: Whisk together powdered sugar, milk, and vanilla. Drizzle over the cooled cake.
Notes
ADVERTISEMENT
