Afternoon Peach Cake

Afternoon Peach Cake

It’s about that time of year when I start posting “Tea Time” recipes.  My mother-in-law was from England and always liked to have her cup of tea around 4pm accompanied by some sweets.  My children grew up having their grandmother’s tea time and the black tea they drank was always served with milk and loads of sugar.  You can imagine what I thought of that!


1/2 Cup Canned Peach Slices

3/4 Cup Unsalted Butter

1 1/4 Cups Sugar

Grated Zest of 1 Orange

4 Room Temperature Eggs

2/3 Cup Sour Cream

2 Cups Unbleached Flour

1/2 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

Powdered Sugar for Garnish

Preheat your oven to 350º F.  Grease and flour a bundt pan.  Drain the peach slices and chop them into coarse pieces.  In a large size bowl beat the butter and sugar until light and fluffy.  Add the orange zest and beat in the eggs one at a time.  Fold in the sour cream and the peaches.  Combine the flour, baking soda and kosher salt in a medium size bowl.  Gradually add the flour mixture into the batter.  Pour into your prepared bundt pan and place into the oven.  Bake for 45 minutes until golden brown.  You may need to add 5 more minutes depending on your oven.  Remove from the oven and let cool in the pan for 10 minutes.  Turn the cake out and transfer to a wire rack to cool completely.  Sift the powdered sugar over the cake and serve.  Serves 8


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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