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Peach Bundt Cake with Amaretto Cream Glaze

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bespeech

 

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.
apchritesyde

 

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Peach Bundt Cake with Amaretto Cream Glaze

Peach Bundt Cake with Amaretto Cream Glaze

  • Author: Roz Corieri Paige | La Bella Vita Cucina
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Ingredients

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

  1. Instructions
  2. Combine and cream butter and sugar.
  3. Add one egg at a time, mixing thoroughly after each.
  4. In a separate bowl, mix the flour, baking soda and salt.
  5. Mix the flour mixture into the butter-sugar mixture alternating with sour cream, mixing thoroughly after each.
  6. Mix in all of the extracts and Amaretto liquor.
  7. Gently fold in the diced peaches.
  8. Grease and flour a bundt cake.
  9. Bake at 350 degrees (F) for 60 minutes.
  10. Set on a baking rack to cool for 10 – 15 minutes.
  11. Place a decorative serving platter on top of the bundt pan, then carefully flip it over onto the platter.
  12. Tap the bundt pan several times and wiggle the pan up and off of the cake.
  13. When cool, drizzle the glaze on the cake.

For the Amaretto Cream Glaze

  1. Blend all of the ingredients together, adding more or less of any ingredient that you prefer and to the consistency that you prefer.
  2. The glaze should be somewhat runny to drizzle over the cake easily.

 

Peach Bundt Cake with Amaretto Cream Glaze

Pools of creamy, almond, and peach flavored glaze

.I

I hope you enjoy my Peach Bundt Cake with Amaretto Cream Glaze!

,

Reader Interactions

Comments

    • Growing up in the Midwest, we were always so anxious to have Colorado peaches in the market! So many, many wonderful things about Colorado, including you Lea Ann!

      xo
      Roz

      Reply

    • Thanks for the invitation! Giveaways are always so much fun! Thanks for your sweet comment and for being such wonderful blogging friends! I’m so glad that we’ve ‘met’!

      xo
      Roz

      Reply

    • Awe Susan, you are always so sweet! Your comments always bring me joy! Your photography is what is truly awesome . . . I’m just a novice continually learning (slowly, but hopefully surely!).

      xo
      Roz

      Reply

  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!

    Reply

    • I’d be so thrilled and honored if I could ever sit with you on ANY porch to nibble on something yummy and chat the day away! Hope you’re having a lovely summer in Chicago!

      xo
      Roz

      Reply

    • Sam, I think peach heaven is anywhere in the South during the summer months! Hope you’re having a ‘peach’ of a summer too!

      xo
      Roz

      Reply

    • Thanks so much Heather! Your comment brought so much joy to me today and I’m grateful for your blog friendship! I’ll stop by your ‘place’ in just a moment after finishing this reply to you.

      xo
      Roz

      Reply

  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?

    Reply

    • 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

      Reply

    • I can’t remember where I found this bundt cake, but it was challenging to use it to say the least with all of the deep nooks and crannies! Thanks for your kind comment Angie!

      xo
      Roz

      Reply

  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 🙂

    Reply

  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 🙂

    Reply

    • Really? Are you REALLY my mentor? I am so totally, completely JAZZED Liz! This is awesome! I can’t wait to learn from you!

      Love you,
      Roz
      xo

      Reply

      • Nothing’s official…but I’m going to volunteer and I’m certain she’ll let me since we’re friends 🙂 xoxo

        Reply

        • Phooey! I found out you were already assigned to Cindy (who’s a dear!). I wish I had seen your request earlier…and I would have snapped you up in an instant. Anyway, please let me know if you have any questions…and, again, I’m SO happy to have you join us!!!!

          Reply

    • Hi Laura, It’s a crave-worthy cake alright! The glaze is amazing! Thanks for your sweet comment and your visit! I’ll be right over!

      xo
      Roz

      Reply

  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!

    Reply

  21. Yum! This sounds absolutely delicious, what a great combination of flavors! It’s so pretty too. 🙂 Thanks for sharing!

    Reply

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