Peach Vanilla Bean Bundt Cake with Peach Soaking Syrup



Peach Vanilla Bean Bundt Cake with Peach Soaking Syrup

Ingredients

Cake
Ingredients
3cups all-purpose flour
½teaspoon baking powder
½teaspoon baking soda
½teaspoon salt
1cup (2 sticks) unsalted butter, softened
cups granulated sugar
4large eggs, room temperature
1vanilla bean, split, seeds
1cup sour cream
cups diced fresh peaches
Syrup
Ingredients
cup fresh peach puree, strained
cup granulated sugar
1tablespoon orange juice

Directions

Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.

Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.
Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes. 

Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. 

Beat in vanilla bean. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)
Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula.

Makes 10-inch bundt cake, serving 12 to 14