Ingredients:
Cake:
- 3 sticks butter
- 3 c sugar
- 6 eggs
- 1 T vanilla
- 3/4 C milk
- 3 c flour
- 3 tsp baking powder
- 1tsp salt
Topping:
- 28 oz can of peaches
- 1/2 c melted butter
- 1 c brown sugar
- Cinnamon and or nutmeg
- Flour for dusting cake pan
- Non stick spray
- Drizzle
- 1 8oz pack of cream cheese
- 1 cup powdered sugar
- Juice from Peaches
Instructions:
1. Beat butter and sugar until creamed, add eggs one at a time.
2. Then add milk, and vanilla.
3. Mix dry ingredients together, and add to wet ingredients untill well mixed, but don’t over mix.
4. Spray bundt pan with non stick spray.
5. Add flour to pan and shake to coat the bottom, and throw out the remainder.
6. Add brown sugar, melted butter, and about half of the peaches, and about half of the juice.
7. Sprinkle cinnamon or nutmeg on top ( use your own discretion as to amount).
8. Add cake batter abt 3/4 of the way to top of pan, being careful not to add too much.
9. Cook @ 340 degrees for about an hour until done, or a knife inserted in the middle comes out clean.
10. Invert on a dish.
11. Some peaches may stick. Scoop them out and put back on cake.
12. I improvised this because it wasn’t in the recipe.
13. I took the remainder of the peaches and made a compote with brn sugar, butter, cinnamon, a splash of rum, and corn starch slurry on top of the stove.
14. I then made the drizzled, and spooned it on top.
15. If the weather is too warm the drizzle will be runny.
16. Put it in the fridge for a few minutes before using.
Notes:
You can substitute other fruit, such as apples or
pineapple
