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Peach Bundt Cake 水蜜桃蛋糕

Ann Low
peach bundt cake
I love cake with fruits. You’ll never go wrong with adding either fresh or canned fruits into your bakes, as they usually turn out moist and delicious. So for today’s post, I’m sharing with you this beautiful Peach Bundt Cake that I baked for a lazy afternoon treat. Definitely will love to bake this again.

Just a gentle reminder… if you really want to taste the peaches and keep the cake moist, be generous with the peaches, please slice them up thickly.

Peach Bundt Cake
 
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Author:
Serves: 6-8 servings
Ingredients
  • 125g Butter, room temperature
  • 180g Plain flour
  • ¼ tsp Salt
  • 165g Sugar
  • 3 large Eggs, lightly beaten
  • 1 tsp Vanilla extract
  • 1 tbsp Lemon juice & lemon zest from 1 lemon
  • 200g Greek yoghurt/sour cream
  • 6 halved Canned peaches, pat dry with a kitchen towel and cut into thick slices
Instructions
  1. Grease bundt pan （8 inch） with butter and dust flour evenly in pan, knock out the excess flour or spray non-stick spray evenly in pan. Sift the plain flour and salt together and set aside.
  2. In a large mixing bowl, cream the butter and sugar together till light and fluffy. Add beaten eggs into the batter bit by bit and mix until all combined. Add vanilla extract, lemon juice and zest, mix well again.
  3. Then add in ¼ of the plain flour and mix well. Followed by ⅓ of the yoghurt and mix. Repeat this, alternating flour and yoghurt till all is mixed in. Stop machine and use a rubber spatula and gently mix well.
  4. Place sliced peaches at the bottom of the bundt pan, gently pour batter on top. (can also add extra chopped peaches and mix into the batter before pouring into the pan)
  5. Tap the bundt pan a little on the counter top and bake at preheated oven 180 degrees for about 40-45 mins or skewer inserted into cake and comes out clean.
  6. Leave cake to cool for 30 minutes and remove cake then place on to rack to cool completely.
  7. Dust some icing sugar or snow powder over the cake before slicing and serve.
3.5.3208

水蜜桃蛋糕 

材料：

  • 125克 温室牛油
  • 180克 普通面粉
  • 1/4茶匙 盐
  • 165克 细糖
  • 3个 鸡蛋，打撒
  • 1茶匙 香草香精
  • 1汤匙 柠檬汁及柠檬皮屑
  • 200克 天然优格或酸奶
  • 罐装水蜜桃，用厨房纸吸干水分，切成厚片

做法：

  1. 准备一个8寸空心烤馍，抹油撒入面粉，然后倒出多余的粉。过筛入面粉和盐， 备用。
  2. 将牛油及细糖搅打至松发。慢慢倒入鸡蛋搅拌均匀。把香精，柠檬汁及柠檬皮屑加入面糊里，拌匀。
  3. 然后加入1/4面粉和1/3的天然优格倒入，用慢速度搅拌。同样步骤把面粉及优格加完为止。然后用刮刀在翻拌均匀。
  4. 将切好的水蜜桃排在摸具内，然后慢慢的把面糊倒在水蜜桃上 （喜欢的话也可以把多余的水蜜桃切小和面糊混匀，才倒入摸具内）。
  5. 轻轻在桌面上敲一下摸具才放进预热烤箱摄氏180度烤约40-45分钟或竹签插入蛋糕内部，拔出没有粘糊，就表示熟了.
  6. 让蛋糕连烤模待凉约10分钟，才取蛋糕出放在凉架上完全待凉。
  7. 最后撒上适量的糖分或防潮糖分即可切片享用。
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