Two Step Fresh Peach Cake (Print Version)
# Ingredients:
01 -
4 cups all-purpose flour, sifted once
02 -
3 cups granulated sugar
03 -
2 cups butter, room temperature
04 -
½ cup buttermilk
05 -
½ cup peach schnapps
06 -
6 large eggs, room temperature
07 -
2 teaspoons pure vanilla extract
08 -
2½ cups fresh peaches, diced
# Instructions:
01 -
Preheat the oven to 325°F.
02 -
Spray a 10-inch, 16-cup tube pan with Wilton cake release or cover it with solid vegetable shortening and granulated sugar.
03 -
In the order listed, add flour, sugar, butter, buttermilk, peach schnapps, eggs, and vanilla to a 4-quart bowl of an electric mixer. Beat at low speed for 1 minute. Stop the mixer and scrape the sides, then mix for another 2 minutes at medium speed.
04 -
Gently fold in diced fresh peaches.
05 -
Pour the batter into the prepared tube pan and bake for 1 hour 25 minutes to 1 hour 35 minutes. Test the cake with a wooden pick; it is done when no crumbs or only dry crumbs stick to the pick.
06 -
Allow the cake to cool on a wire rack for 20 minutes before inverting it onto a serving tray.
07 -
Store the cake in an airtight container in the refrigerator.
# Notes:
01 -
I drizzled a Cream Cheese Glaze over my cake for added flavor.