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My review
Ginger-Peach Cake
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3 reviews
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dragonlady5
"A tangy, moist, peachy cake!"
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Ingredients
2 h 30 m servings 178 calsOriginal recipe yields 12 servings (1 - 10 inch Bundt cake)
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Directions
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Prep
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Ready In
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.
- 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.
- 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.
Nutrition Facts
Per Serving: 178 calories; 5.4 g fat; 29.3 g carbohydrates; 3.4 g protein; 43 mg cholesterol; 580 mg sodium. Full nutrition
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Reviews
Read all reviews 3Most helpful
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Newest
10/9/2008
The flavor of this is fabulous - but it was way too wet, almost pasty. I even reduced the amount of peaches because it seemed like too many to me. The only way I can see this working for me is ...
8/13/2011
I made some adjustments to this recipe after reading others' comments. I reduced the amount of baking powder for one thing....4 Tablespoons??? I have a feeling this is a typo and should have be...