Posts Tagged ‘vanilla’

Well, I haven’t posted a recipe in quite some time. Mostly, because we haven’t had any fresh goodies from our garden (anyone else ready for winter to end?!), and because I haven’t had time/energy. Who knew having a 10 month old and being 5 months pregnant would be tiring?? Huh.

Anyway, yesterday, courtesy of my mother posting this recipe on her facebook page, my pregnancy cravings went a little haywire, and I was compelled to make it. And boy am I glad I did! Full disclosure: I got the recipe straight from Welcome Home blog, so check out the original post. But here is my version:

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Old-Fashioned Vanilla Peach Cake

1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 3/4 cups all-purpose flour, divided
1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 tablespoon pure vanilla extract
1 lb. frozen peaches-I used canned and they worked just fine

Glaze:

1 cup powdered sugar
2 tablespoons heavy cream-I used regular milk
1 tablespoon orange juice-omitted, just because I don’t care for orange in my icing!

Instructions:

Preheat oven to 375 degrees. Grease and flour a 10 inch Bundt pan. 

In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.

Cream the butter and sugar until smooth. Beat in the eggs one at a time, then add the sour cream and vanilla. Mix until smooth.

Add the flour mixture, a little at a time.

Toss the peaches with the remaining ¼ cup of flour.

Pour about 1/3 of your batter into your pan, then add a third of the peaches on top. Repeat again twice, ending with a layer of peaches.

Reduce oven temperature to 325 degrees and bake for about an hour and 10 minutes or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.

Once cooled whisk together the powdered sugar, heavy cream, and orange juice. Drizzle the glaze over the top of the cake.

You are WELCOME! Enjoy!

-Linde

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