Peach bundt cake

Dave picked up a jar of peaches last fall in Lancaster. It's been in the fridge ever since then, and apparently it took a snowed-in weekend and the thought of having to clean up the kitchen to make me want to make something with the peaches. It's just how I work, I guess.

I perused the internets for a recipe for a cobber/crisp/dump cake, but didn't have all the right ingredients for any one recipe. So then I looked up peach bundt cake and found this on Recipe Goldmine:

Peach Bundt Cake

1 cup granulated sugar
1/2 cup butter or margarine
3 eggs
2 cups unsifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups fresh peach puree (made by crushing peeled peaches with potato masher or in blender)
1 teaspoon vanilla extract
1/2 cup walnuts or pecans, chopped

Heat oven to 350 degrees F.

Cream together sugar and butter. Add eggs. Mix thoroughly.

Sift flour, baking powder, baking soda, salt and cinnamon.

Add peach puree and dry ingredients alternately to egg mixture, beating well after each addition. Add vanilla and nuts. Mix until it is blended. Spoon batter into a well greased and floured 12-cup bundt pan. Bake about 1 hour or until wooden pick inserted comes out clean.

Look at all the sunshine in the kitchen today!


I mashed the peaches with a potato masher, but left them pretty chunky on purpose:


It recommended covering the cake with a peach sauce, but it didn't sound good to me, so I made a glaze out of regular cake frosting. Bonnie showed me a trick at the bridesmaids' luncheon we hosted before Ashley's wedding. She put some in a saucepan and heated it until the consistency was right to pour over the cake. It cools off pretty quickly after it oozes down the cake, going back to its original consistency. Genius!

Here's the finished product:

And while I'm doing the really hard work in the kitchen, Dave's outside making a path to the cars so we can go to work tomorrow. I'm still holding out for a Code Red day, but hope is fading....