Late Summer Peach Cake

 

Peachy perfect with a warm delicate golden glow sums up this late summer treat. No need for icing as the sugar along with the maple flavouring and peaches provides all the summery sweetness you need. Fresh peaches are a must however canned or frozen peaches will do, just make sure they are drained or defrosted well. 

 Late Summer Peach Cake 

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2 cups Granulated white sugar

1 cup (2 sticks) butter, room temperature

4 large eggs, room temperature

1 teaspoon maple extract

2 cups fresh peaches, diced

3 cups unbleached all purpose flour

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

some freshly grated nutmeg

Preheat oven to 325ºF (170ºC). 

Grease the bundt pan with butter generously and lightly sprinkle in some flour and shake around the pan to coat. Turn the pan over and tap to remove any excess flour. Set aside.

Dice the peaches, if you haven't already, and place them in a bowl. Using 1/4 cup of the flour sprinkle over the diced peach and stir together to coat. Set aside.

In a medium bowl whisk together the remaining flour with the baking powder, ground cinnamon, salt and grated nutmeg. Set side.

In a large mixing bowl beat together, using a stand mixer or an electric hand held mixer, the butter and sugar until creamy and fluffy. Scrape down the sides of the bowl with a spatula. Add the eggs, one at a time, beating well in between each additions. Continue to beat until well blended and creamy. Add the maple flavouring and mix until blended.

Slowly add the flour mixture to the creamy butter mixture while blending on low speed. Scraping down the sides of the bowl as you mix until completely blended. 

Fold in the diced peaches.

Spoon the batter into the prepared bundt pan and smooth out the top. 

Bake in the preheated oven for 60 to 70 minutes or until a toothpick comes out clean when inserted into the centre of the cake.

Place the cake pan onto a wire rack to cool for 10 minutes. 

Using a knife to loosen the cake from the pan side, if necessary.

Place the wire rack or a plate over the top of the cake pan and carefully flip the pan over and gently remove the cake from the pan. Cool completely before serving. 

Notes: vanilla extract/flavouring can be substituted for the maple extract.