Peach Bundt Cake

Peach Bundt Cake

2 cups sugar
1 ¼ cup canola oil
3 large eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
3-4 cups sliced fresh peaches – peeled and thinly sliced – toss with 2 T of sugar if not sweet enough. Can add 1 tsp of cinnamon, if desired.
1 cup chopped walnuts or pecans

• Preheat oven to 325 degrees.
• In a bowl, mix together flour, baking soda, and salt. Set aside.
• In a large mixer bowl, cream together sugar, oil and eggs. Gradually mix in flour mixture and vanilla. Mix on medium speed 2 minutes to blend thoroughly.
• Stir in peaches and nuts.
• Pour into well-greased Bundt pan. Batter will fill a 12-cup pan, but if smaller pan is used, pour the rest of the mixture into small bread pans or mini-bundt pans.
• Bake large Bundt pan for about 60-70 minutes. Test with sharp knife until it comes out clean. Smaller pans take a less time.  Cool 10 minutes. Remove from pan and cool completely on rack. If desired, sprinkle with powdered sugar.
• The cake is better if made the day before and allowed to rest overnight. Freezes well.

If desired, apply a confectioner’s sugar glaze over cooled cake.

1 ½ cups confectioner’s sugar – sifted
2-3 T milk or cream
½ tsp vanilla

Whisk together until smooth to desired drizzle consistency. Drizzle over cake.