Ingredients
1 c. plus 2 Tbsp. butter
2 1/4 c. sugar, divided
4 eggs
1 tsp. vanilla
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 c. chopped fresh peaches
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Grease 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Cream remaining butter. Gradually add remaining butter, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. Combine 2 3/4 cup flour, baking powder and salt. Gradually add to creamed mixing, beating well until well blended. Dredge dry peaches with 1/4 cup flour. Fold peaches in batter. Pour in prepared tube pan and bake at 325° for 1 hour and 10 minutes. Remove from pan and cool completely. (Can dust with powdered sugar, if desired.)