I was tasked (I volunteered, really) with providing snacks for our church small group. So Sunday after church I decided to make something a little spring-y. Even though peaches are not in season, I think peaches speak SUMMER!! No matter if they are just picked from a tree or opened from a can, they are delicious.
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 Tbsp vanilla bean paste
1 cup sour cream
1 ½ cups diced fresh or canned peaches
⅓ cup fresh peach preserves
⅔ cup granulated sugar
1 tablespoon lemon juice
Preheat oven to 350
Mix together flour, baking powder, baking soda and salt in a large bowl. Set aside.
Beat the butter at medium speed in mixer until creamy. Add sugar and beat at medium speed until the mixture is light and fluffy. Beat in eggs one at the time. Scrape down sides of bowl as necessary. Beat in vanilla bean paste. At low speed, add flour mixture, alternating with sour cream.
Place half of the batter in a greased anf floured bundt pan. Place the peaches on top of cake mix, add remaining mix on top of peaches, smooth with spoon.
Bake cake for 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack.
Combine peach preserves, sugar, and lemon juice in a small saucepan and cook over medium heat, stirring until the sugar dissolves. Remove pan from heat. Using a pastry brush, place syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying. Let the cake cool completely.
Enjoy with ice cream or cool whip.