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Peach Bundt Cake with Amaretto Cream Glaze
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Peach Bundt Cake with Amaretto Cream Glaze

Author: Roz | La Bella Vita Cucina

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

  • 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 10-inch bundt cake pan.
  • 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.