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Ginger-Peach Cake

SUBMITTED BY: dragonlady5 

"A tangy, moist, peachy cake!"
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RECIPE RATING:
This recipe has been rated 1 time with an average star rating of 3.0
Read Reviews (1)
PREP TIME  25 Min
COOK TIME  50 Min
READY IN  2 Hrs 30 Min
Original recipe yield 1 - 10 inch Bundt cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 cups cake flour
  • 4 tablespoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon sour cream
  • 1/2 cup milk
  • 6 fresh mint leaves, thinly sliced
  • 2 fresh basil leaves, thinly sliced
  • 1 tablespoon grated fresh ginger root
  • 6 fresh peaches - peeled, pitted and chopped

DIRECTIONS

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.
  2. Sift together the cake flour, baking powder, cinnamon, nutmeg, and salt. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well. Beat in the vanilla and lemon zest. Add half of the flour mixture and beat on medium speed to combine. Blend in the sour cream and milk; stir in the remaining flour mixture. Fold in the mint, basil, ginger, and peaches and mix until thoroughly combined. Pour the batter into the prepared pan.
  3. Bake in the preheated oven until browned and a toothpick inserted in the cake comes out clean, 50 to 60 minutes. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 3 star rating.
Reviewed on oct. 9, 2008 by SunnyByrd 
The flavor of this is fabulous - but it was way too wet, almost pasty. I even reduced the... MORE


 
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Recipe Submitter:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Salem, Massachusetts, USA

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Nutritional Information
Ginger-Peach Cake

Servings Per Recipe: 12

Amount Per Serving

Calories: 178

  • Total Fat: 5.4g
  • Cholesterol: 47mg
  • Sodium: 580mg
  • Total Carbs: 29.3g
  •     Dietary Fiber: 0.6g
  • Protein: 3.4g

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