| Cake | |
|---|---|
| 3 1/4 cups (815 mL) | all-purpose flour, sifted and divided |
| 2 tsp (10 mL) | baking powder |
| 1 tsp (5 mL) | baking soda |
| 1/2 tsp (2.5 mL) | salt |
| 2 cups (500 mL) | granulated sugar |
| 1 cup (250 mL) | unsalted butter, softened |
| 6 | eggs, at room temperature |
| 2 tsp (10 mL) | vanilla extract |
| 2 tsp (10 mL) | lemon zest |
| 2 tbsp (30 mL) | lemon juice |
| 1 3/4 cups (440 mL) | sour cream, at room temperature |
| 4 cups (1 L) | diced peeled ripe peaches |
| 2 tbsp (30 mL) | packed brown sugar |
| 1/4 tsp (1.25 mL) | each ground cinnamon and nutmeg |
| Icing | |
|---|---|
| 1 1/2 cups (375 mL) | icing sugar, sifted |
| 1/4 cup (60 mL) | sour cream |
| 2 tbsp (30 mL) | peach jam |
| 1 tsp (5 mL) | vanilla extract |
| 1 tbsp (15 mL) | finely chopped fresh mint |
| 4 cups (1 L) | vanilla ice cream, for serving |
Step 1
Preheat oven to 350°F (180°C). Grease and flour 10-inch (25 cm) Bundt pan. In bowl, whisk together 3 cups (750 mL) flour, baking powder, baking soda and salt. Set aside.
Step 2
Using electric mixer, beat together granulated sugar and butter un-til light and fluffy. Beat in eggs one at a time, incorporating each one fully before next addition. Beat in vanilla, lemon zest, and lemon juice. With mixer on low, add flour mixture in 2 parts and sour cream all at once, starting and ending with flour mixture. Scrape bowl as needed between additions.
Step 3
Toss together peaches, brown sugar, cinnamon, and nutmeg; toss with remaining flour. Fold peach mixture into batter.
Step 4
Scrape batter into prepared pan; smooth top. Bake for 55 to 60 minutes or until tester inserted into centre of cake comes out clean. Let stand for 1 hour; turn out onto rack and let cool completely.
Icing
Whisk together icing sugar, sour cream, jam, and vanilla. Drizzle icing over cake; let set before slicing. Sprinkle with mint. Serve with scoop of ice cream. Wrap and store at room temperature for up to 3 days or wrap in heavy-duty foil and freeze for up to 1 month.
| Calories: | 670 |
| Fat: | 28 g |
| Saturated Fat: | 17 g |
| Trans Fat: | 0.5 g |
| Sodium: | 350 mg |
| Sugars: | 66 g |
| Protein: | 10 g |
| Fibre: | 2 g |
| Carbohydrate: | 96 g |