Fresh Peach Bundt Cake


Were you here when our Nordicware sales rep Veronica served up this delicious peach bundt cake for our 45th Anniversary Sale and Celebration? She is photographed with Jim Hewitt. Kira, baker extraordinaire and Cupboard staff member, baked this amazing cake. So many people asked for the recipe so here it is! Enjoy!


1 1/2 cup butter, softened

3 cups white sugar

5 eggs

2 teaspoon vanilla

3 1/4 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup sour cream

zest of one lemon

1 pound (2 cups) fresh peaches – skinned, pitted and diced

Flour and butter 1 bundt pan (or one 10 inch springform pan)  Pre-heat oven to 350 degrees. Cream butter and sugar, then beat in eggs one at a time. Add vanilla and stir. In a separate bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Add flour mixture to butter mixture. Mix. Add sour cream. Mix. Stir in lemon zest and the peaches. Bake at 350 degrees for about 45-50 minutes, or until a toothpick is inserted in the center comes out clean.