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Delving into the components of the Savory Sweet Peach Cobbler Bundt Cake reveals the careful selection of ingredients that contribute to its delicious taste and texture. Understanding these ingredients will not only help you replicate the recipe but also allow you to appreciate the craft of baking.

Peach Cobbler Bundt Cake

Discover the ultimate summer treat with the Savory Sweet Peach Cobbler Bundt Cake! This delicious recipe features fresh peaches, warm spices, and a moist cake that dazzles the taste buds and makes for a stunning centerpiece. Perfect for family gatherings, special occasions, or a delightful weekend brunch, this cake is easy to make and sure to impress. Learn about the key ingredients and step-by-step instructions to create your own masterpiece at home!
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Ingredients
  

2 cups fresh peaches, peeled and diced

2 tablespoons lemon juice

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1¼ cups unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 cup buttermilk

1 cup brown sugar

½ cup rolled oats

¼ cup sliced almonds (optional)

Powdered sugar for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan to ensure easy release once baked.

    Prepare the Peaches: In a medium bowl, toss the diced peaches with lemon juice and set aside. This prevents browning and adds a bit of tanginess to the cake.

      Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

        Cream Butter and Sugar: In a separate large bowl, beat together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy (about 3-4 minutes).

          Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract until fully incorporated.

            Combine Wet and Dry Ingredients: Gradually alternate adding the flour mixture and buttermilk to the butter-sugar mixture, starting and ending with the flour (3 additions of flour and 2 of buttermilk). Mix until just combined.

              Fold in Peaches: Gently fold in the diced peaches to the batter, being careful not to overmix.

                Add Toppings: In a small bowl, mix together the brown sugar, rolled oats, and sliced almonds (if using). Sprinkle this mixture evenly into the bottom of the prepared Bundt pan before pouring the batter in.

                  Pour and Level: Carefully pour the cake batter into the Bundt pan over the topping layer. Use a spatula to level the top if necessary.

                    Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

                      Cool: Allow the cake to cool in the pan for about 15-20 minutes before inverting it onto a wire rack to cool completely.

                        Dust and Serve: Once cooled, dust with powdered sugar before slicing. Serve warm or at room temperature with a scoop of vanilla ice cream if desired.

                          Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 12