Peaches and Cream Bundt Cake
Serves 16 Total Time: 1-1/4 hour + cooling
3 sticks of unsalted butter, room temp, divided, plus more for the pan
3 cups plus 2 tablespoons all-purpose flour (spooned and leveled), divided, plus more for the pan
1 teaspoon baking soda
1 teaspoon fine salt
4 peaches peeled, pitted and diced small
2-1/4 cups sugar, divided
6 large eggs, room temp
1-1/4 cups sour cream
1-1/4 teaspoons pure vanilla extract
1-1/4 teaspoons ground cinnamon
whipped cream (optional)
1 Preheat the oven to 350 degrees F. Butter and flour a 14-cup non stick bundt pan. Whisk together 3 cups flour, baking soda, and salt. Toss peaches with remaining 2 tablespoons flour to coat. In a large bowl, using a mixer, beat 2 sticks butter and 2 cups sugar on medium-high until fluffy and pale yellow. Beat in eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 2 additions, alternating with sour cream, and beat until combined. Fold peaches and vanilla into batter and transfer to pan. Tap pan firmly on counter several times to remove any air bubbles and smooth top.
2 Bake until a toothpick inserted in center comes out clean, 1 hour. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes.
3 Meanwhile, melt remaining 1 stick butter. Combine remaining 1/4 cup sugar and cinnamon. Using an offset spatula or small knife, loosen cake from pan then invert onto rack. WOrking in sections, brush cake with butter and sprinkle liberally with cinnamon and sugar mix. Serve warm or at room temp with whipped cream if desired.
(Cover and keep at room temp up to 3 days.)