Yep – you read that right. This cake has so many delicious flavors all mixed in together, it’ll make your head spin. I wanted to take advantage of some peaches here at the end of the season and this was a great way to do it. It took a good deal of time and required a few more steps, but this was totally worth it – and I will be making this again for other folks. To paraphrase the illustrious Elaine Benes -“It’s real and it’s spectacular”.
And yes – it was as good as it sounds like it would be. One thing I’m wondering about – I had a talk with my mom awhile back about different kinds of flours. This recipe called for using cake flour – my mom doesn’t like to use cake flour as she says it makes for a heavier and more dense cake.
After making this, I feel like I know what she was talking about. The cake was definitely super-smooth – but it was rather dense and heavy. So now I go to bed at night and stare at the ceiling, wondering What is the best flour for cakes? What makes the perfect cake? Are you there God? It’s me, Bill.
Otherwise – it was super-awesome! I started by peeling and slicing about 4-5 white peaches (enough for 2 good, full cups) – I stirred in a little sugar and vanilla, covered and refrigerated overnight.
The next day, I toasted some chopped pecans, combined that together with some brown sugar and cinnamon and set aside. This will put the swirl in your cake. (I should remember that – seems like a good thing to tell someone.)
Then I sifted the cake flour, soda and salt together.
After that I started creaming the sugar and the butter. You’ll want to combine this until they’re mixed completely, all loose and fluffy. Once combined, start adding all the eggs – add 2 at a time, mix well and then add 2 more until they’re all added.
Once you have the eggs combined with the sugar, start adding the flour and soda mixture with a cup of sour cream. Add a little flour, mix well, then add some of the sour cream and mix well again. Alternate adding these ingredients, mixing well each time, until everything is added in. This takes a LOT of mixing.
Finish this up by folding the peaches into the batter, stirring them in thoroughly – but don’t use the mixer! You don’t want the peaches all chopped down to little bits of nothing. I should also mention, I got all involved with the cake at this point and forgot to take anymore pictures until the cake was done. Ooops!
Once everything is mixed well, pour half the batter into a well-greased bundt pan. Once half the peachy batter has been evenly added in the pan, layer the pecan and cinnamon swirl mixture around. Don’t stir the batter! Then carefully pour the rest of the batter on top of the cinnamon and pecans – again, do not stir!
Bake the cake at 325 for 60-70 mins, or until the toothpick test comes out clean. Prepare for a little bit of heaven while the cake is cooling.
For the glaze, combine 1 tbsp of milk with 1 cup powdered sugar. I know it calls for 2 tbsp of milk, but TRUST ME – start with 1 tbsp first. I did the 2 tbsp and the glaze was waaay loose. For some reason I cannot explain in hindsight, I thought it was supposed to be this way and when I poured over the cake, it all just ran down the sides and pooled in the middle.Then I spent the next 10 minutes wiping it up as it dripped off the side of the platter. Not fun.
So start with 1 tbsp of milk with the powdered sugar and slowly add more to get the glaze the right consistency. You want it to drip down the sides just a little so that it looks all pretty. NOT like what I did.
But anyway, I thought it still came out ok, even if the glaze wasn’t very thick. It’s still probably one of the most amazing things I’ve ever made. And I can’t wait to make it again!
- 3 cups cake flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2-3/4 sugar
- 2 sticks butter
- 6 eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 2-1/2 cups peaches, peeled and sliced
- 1/2 cup chopped pecans
- 2 tsp cinnamon
- 1 cup brown sugar
- 1 cup powdered sugar
- 2 tbsp milk