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Fresh Peach Cake


The first crop of peaches is in ... in Southern Illinois!  They are the little clings and not my choice for canning or freezing ... but certainly my choice to start the season!  We love them fresh ... lots of different ways ... but this moist cake is another favorite!



I chose to bake the cake in my Nordic Ware pan that has four separate and different Bundt cakes shapes.  The four cakes take the same amount as an 8-cup Bundt pan.  It makes it easier for empty nesters to use the cake ... freeze them or share them!  I'm freezing three of mine for events a little later this summer.  I use this same recipe with other fruits ... and I already have a strawberry mini cake frozen ... and in another month, I'll add a blueberry mini cake.  Then I'll have three different cakes to serve at a mid-summer BBQ.  Add fresh fruit and whipped cream and you have a beautiful dessert.





Fresh Peach Cake
Preheat the oven to 325 degrees.
Cream together until fluffy:
2 sticks of soft butter
2 cups white sugar
4 eggs
1 teaspoon almond extract
Add the flour ½ cup at a time and continue whipping:
2 cups self- rising flour 
Fold in:
2 cups fresh peaches – peeled, pitted and chopped

Pour into a buttered and floured Bundt pan … or individual Bundt pans … and bake at 325 degrees for 60-70 minutes.  The individual Bundt pans won’t need more than 60 minutes.


Cool the pan/pans on racks for at least ten minutes before inverting.  Dust with confectioner’s sugar.

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