|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|
|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|
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.
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.
Toss together peaches, brown sugar, cinnamon, and nutmeg; toss with remaining flour. Fold peach mixture into batter.
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.
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.
|Saturated Fat:||17 g|
|Trans Fat:||0.5 g|