Every June, my neighborhood hosts a block party. We close off one end of a street that butts against a golf course, set up tables and grills, a bouncy house, cotton candy machines… it’s a blast. This year I wanted to bring something special to share and was inspired by the current issue of Everyday Food. It has a feature called “Blue Ribbon Desserts” and everyone one of them is block party-worthy. I chose to make the peaches-and-cream Bundt cake but adapted it slightly. Instead of sour cream, I used Greek yogurt — and I added in a couple extra peaches than what the recipe called for. The results were pretty delish. In fact, we almost didn’t get to take a photo before it was all gobbled up! Some ate it with whipped cream on top, but I thought it was sweet and moist enough all on its own.
Peaches & (Almost) Cream Cake
3 sticks of unsalted butter at room temperature, plus more for pan
3 cups of flour, plus a few tablespoons to coat peaches and pan
1 tsp of baking soda
1 tsp fine salt
6 peaches, peeled and cut into small pieces
2 1/2 cups of sugar, divided
6 large eggs
1 1/4 cups of Greek yogurt
1 1/4 tsp of vanilla extract
1 1/4 tsp of cinnamon
1. Take the butter out of the fridge to soften to room temperature (why don’t recipes tell you to do this!).
2. Preheat oven to 350.
3. Butter and flour the Bundt pan
4. Toss cut peaches in a little bit of flour to coat.
5. Whisk 3 cups flour, baking soda and salt in one bowl.
6. In another mix together 2 sticks of butter and 2 cups of sugar on medium-high speed until fluffy. Beat in eggs, one at a time. With mixer on low, work in flour mixture in two additions, alternating with Greek yogurt until well mixed.
7. Fold in peaches and vanilla.
8. Pour batter into pan and tap to settle.
9. Bake about 50 minutes or until a toothpick comes out clean.
10. Cool on wire rack for 15 minutes or more.
11. Melt remaining stick of butter.
12. Mix remaining sugar and cinnamon in a bowl.
13. When cake is cool down a bit, invert it to a wire rack over a cookie tray. Brush the cake with butter, and then spoon the cinnamon sugar mixture over top. Don’t worry about the excess, it will drop down to the pan below.
14. Serve with whip cream!