Peach Bundt Cake

What a yummy surprise to find this recipe on Pinterest!  I didn't have fresh peaches on hand so I used the delicious Colorado peaches we canned last summer.  I drained the peaches (reserving the peach juice) and removed some of the moisture by resting them on a towel.  I used the reserved peach liquid to create the glaze instead of using 'peach puree' that is in the recipe.  One more change...  I forgot my vanilla bean in the Valley so used regular vanilla here in the mountains at the cabin.

 

So Delish!!

 

Here is the recipe from the site with my modifications: 

 

Peach Vanilla Bean Bundt Cake with Peach Soaking Syrup Makes 10-inch bundt cake, serving 12 to 14

Cake
Ingredients
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 vanilla bean, split, seeds (or 2 tsp. vanilla)
1 cup sour cream
1 ½ cups diced fresh peaches (or canned & drained, reserving juice)

Syrup
Ingredients
⅓ cup fresh peach puree, strained or juice from canned peaches
⅔ cup granulated sugar
1 tablespoon orange juice (optional)

Method
Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.

Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.

Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla bean. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)

Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula.

Bake cake for 50 to 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. Place the cake, on the rack, over a baking sheet.

While cake is baking, make syrup. Combine peach puree, sugar, and orange juice in a small non reactive saucepan and cook over medium heat, stirring until the sugar dissolves, 3 to 4 minutes. Remove pan from heat. Using a pastry brush, dab syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying. Let the cake cool completely.