Strawberry Peaches & Cream Cake

Strawberry Peaches & Cream Cake

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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We love autumn, but we’re giving it one last-ditch effort to savor the remaining glimmers of summer. You may frost this cake or leave it plain.

  • Cake:
  • 2 3/4 Cups Unbleached Flour
  • 2 Cups Diced Peaches (Fresh Or Frozen)
  • 1 Cup Diced Strawberries (Fresh Or Frozen)
  • 2 Cups Sugar
  • 1 Cup Sour Cream
  • 1 Cup Butter
  • 4 Eggs
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Kosher Salt
  • 1 Tablespoon Vanilla
  • Frosting:
  • 1 Cup Powdered Sugar
  • 2 Tablespoons Heavy Cream
  • 1 Tablespoon Orange Juice
  1. Preheat oven to 375 degrees.
  2. Place peaches and strawberries in medium-size bowl.
  3. In medium-size bowl add 2 1/2 cups flour, baking soda, and kosher salt.
  4. In large-size bowl beat butter and sugar until creamy. Add eggs one at a time with sour cream and vanilla.
  5. Add the flour mixture to butter mixture and combine.
  6. Toss remaining 1/4 cup flour with peaches and strawberries.
  7. Layer batter and fruit into greased bundt pan, using one third of the batter and peaches at a time so the fruit will be evenly dispersed throughout the cake.
  8. Place in oven 60 to 80 minutes.
  9. To make frosting: In small-size bowl combine powdered sugar, cream, and orange juice. Beat until smooth.
  10. Remove from oven and let cool completely before frosting.
  11. Makes 1 Cake
  12. Prep Time: 30 Minutes Cook Time: 80 Minutes Total Time: 110 Minutes
  13. "Work With What You Got!"
  14. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. 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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