Peach Bundt Cake with Amaretto Cream Glaze

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There’s still time left to enjoy fresh picked peaches!

Fresh. Local. Peaches!

And when when you bite into this divine Peach Bundt Cake with Amaretto Cream Glaze drizzled on top, you’ll enjoy that fresh summer flavor! Garnished with beautiful red raspberries and dappled inside with chunks of ripe peaches picked right at their peak of freshness, this is a spectacular cake to serve your family and friends.

Even though there is nothing quite like biting into a warm peach on the porch along with a cold glass of iced tea, this cake epitomizes the delicateness of sweet peaches! It doesn’t yell “super-sweet” of a frosted layer cake, or scream of “heavy” as does a dense chocolate cake from which thin slices are in order (although I’d never pass up chocolate!). This peach cake is simply one of ‘subtle’ perfection in texture, flavor, and peach-y summer sweetness.

Peach Bundt Cake with Amaretto Cream Glaze

I enhanced an everyday cake glaze with Amaretto liquor and fresh peach juice and did the same to the cake batter . . . definitively worth it! After each bite of this cake, you experience an incredible lingering flavor of peach, cream and almond. Just heavenly!

You will smile!  And you will hum “Mmmmm!”

So before you devour all of those fresh peaches with juice dripping down and sticking to your chins, save some peaches to make this cake!

Do it now, before it’s too late when peaches with their sweet aroma disappear along with the twinkling evening lightning bugs until another warm summer’s arrival.

And then pull up a rocking chair on your porch, pour yourself a cold glass of ice tea, enjoy this peach of a cake, and let the sultry days of August gently drift by.
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Peach Bundt Cake with Amaretto Cream Glaze

What You Need:

    For the Cake:
  • 3 sticks butter, softened to room temperature
  • 2-1/4 cups sugar
  • 6 jumbo eggs
  • 3 cups flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup sour cream
  • 1 tsp. almond extract
  • 1 Tbsp. vanilla extract
  • 2 tsp. Amaretto Liquor
  • 2-1/2 cups fresh peaches, diced and well drained, set any juice aside to use in the glaze.
  • For the Amaretto Cream Glaze:
  • 2 cups powdered sugar
  • 4 Tbsp. heavy cream
  • 2 Tbsp. fresh peach juice
  • 2 tsp. Amaretto liquor (add more to your taste preference)

Instructions

  • Combine and cream butter and sugar.
  • Add one egg at a time, mixing thoroughly after each.
  • In a separate bowl, mix the flour, baking soda and salt.
  • Mix the flour mixture into the butter-sugar mixture alternating with sour cream, mixing thoroughly after each.
  • Mix in all of the extracts and Amaretto liquor.
  • Gently fold in the diced peaches.
  • Grease and flour a bundt cake.
  • Bake at 350 degrees (F) for 60 minutes.
  • Set on a baking rack to cool for 10 - 15 minutes.
  • Place a decorative serving platter on top of the bundt pan, then carefully flip it over onto the platter.
  • Tap the bundt pan several times and wiggle the pan up and off of the cake.
  • When cool, drizzle the glaze on the cake.
  • For the Amaretto Cream Glaze:
  • Blend all of the ingredients together, adding more or less of any ingredient that you prefer and to the consistency that you prefer.
  • The glaze should be somewhat runny to drizzle over the cake easily.
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Peach Bundt Cake with Amaretto Cream Glaze

Pools of creamy, almond, and peach flavored glaze

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Comments

  1. Roz, this sounds good grief delicious! We’re just starting to get Colorado peaches and I can’t think of a better recipe to start the festivities.
    Lea Ann (Cooking On The Ranch) recently posted..Balsamic Roasted Strawberry Ice CreamMy Profile

  2. I hd it in mind to make an Italian peach cake I found. I am now inspired to follow this path and add amaretto.
    bellini recently posted..A Wander Through a Field of Lavender Inspires Lemony Shrimp and Garlic on Lavender StemsMy Profile

  3. Roz, this is heaven. Sheer heaven! I do hope you stop by and enter for our giveaway!

  4. You’re killin’ me here! This cake is just so beautiful and perfect! Awesome job photographing this post, Roz! Perfection!
    Susan recently posted..Musing on a Sunny Summer Morning … and a Seasonal SoupMy Profile

  5. I’m smacking my lips just thinking about your cake! yumm. I want to sit on a rocking chair with a nice big piece, so pretty too!
    Marie recently posted..Cherry Studded Ricotta Tart and Summer Scenes in ChicagoMy Profile

  6. I’m in peach heaven.
    Sam
    Sam @ My Carolina Kitchen recently posted..Big Dude’s BBQ Ribs and a Watermelon Seed Spitting Contest with Friends and FamilyMy Profile

  7. this cake looks divine! pinning
    Heather @ French Press recently posted..better for you {Greek yogurt} Blue Cheese DressingMy Profile

  8. Oh my. I want. I want. The cake, the glaze and that beautiful pan. What a luscious summer treat.
    Ciao Chow Linda recently posted..Sise Delle MonacheMy Profile

  9. wow this cake looks divine love all the peaches in it
    rebeccasubbiah recently posted..Blueberry lemonadeMy Profile

  10. Wow. Just wow. I made a Peach Crumble last week and this pretty much blows that out of the park. I want it! I have everything except the Amaretto. Do you think it could be omitted or substituted, or is it worth a trip to the liquor store?
    Mindy recently posted..Caprese BLT’sMy Profile

    • Hi Mindy, you are too kind! Your comment is so complimentary, and I thank you. Well, if you can’t get to the liqour store, than just add some extra almond extract to compensate for the Amaretto. Go slowly with that almond extract because it can be very strong. Totally up to you, but we love the Italian twist to this. Hope you enjoy, my husband is eating it straight off the platter and foregoing a plate of his own!

      xoxo,
      Roz
      Roz recently posted..Peach Bundt Cake with Amaretto Cream GlazeMy Profile

  11. Your bundt cake looks splendid, Roz. Love your baking mould too.
    Angie@Angie’s Recipes recently posted..Beetroot Salad with Pan Seared PrawnsMy Profile

  12. Whoa, that is one show stopper, Roz! I’m making dinner tonight…using peaches in my entree, then I’ll be back to desserts. Your cake must taste fantastic with the Amaretto :)
    Liz recently posted..Fudgy Brownies with Reese’s ChunksMy Profile

  13. What a gorgeous cake! Peaches and raspberries work together perfectly.
    Beth recently posted..Thursday’s Child: Destination MinneapolisMy Profile

  14. PS…I’m thrilled you signed up for Sunday Supper. Isabel usually assigns someone as a mentor…I’m happy to be yours! It’s a bit confusing when you start…there’s an early deadline a few days before to list the name of your recipe, certain things that need to be in your post, etc. You’ll have it figured out in no time :)
    Liz recently posted..Sugar Crusted Zucchini Bread #SundaySupperMy Profile

  15. Great combination of flavors! I just want to lick that glaze right off. :)
    Anita at Hungry Couple recently posted..Peachy Buttermilk Bundt #BundtaMonthMy Profile

  16. Amaretto additions in the cake and glaze certainly do put this lovely Bundt over the top, Roz. Gorgeous cake!

  17. That close up of all the nooks and crannies has me seriously craving this cake!
    Laura recently posted..Penne with Cantaloupe, Bacon and Parmigiano-ReggianoMy Profile

  18. This cake has so many of my favorite flavors in it. I hope I can still find good peaches here to make this. They have had beautiful ones at Trader Joe’s this year. Thank you for sharing the recipe!
    Shari Kelley recently posted..Vanilla or Chocolate? That is the question.My Profile

  19. I love your Amaretto glaze. This cake must of tasted delicious.
    Laura@bakinginpyjamas recently posted..Peach and Orange Drizzle Bundt for Augusts #BundtamonthMy Profile

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  1. [...] Books and Cooks Peach Bundt with Raspberry Jam Swirl by Holly from A Baker’s House Peach Bundt Cake with Amaretto Cream Glaze by Roz from La Bella Vita Cucina Peachy Buttermilk Bundt by Anita from Hungry Couple Peach [...]

  2. [...] Peach Bundt Cake with Amaretto Cream Glaze by Roz from La Bella Vita Cucina [...]

  3. [...] Peach Bundt Cake by La Bella Vita Cucina [...]

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