Peach Buttermilk Bundt Cake

Preheat the oven to 350 F and butter and flour an 8 or 10 cup bundt pan.

To prepare the peaches, bring a large pot of water to a boil and submerge the whole peaches, making sure they are fully submerged for one minute. Remove from the water with a slotted spoon and place them in a bowl of ice water to cool. The peel should come off easily with your fingers. Remove the pits, slice peaches into bite size pieces and mix with the 1/4 cup of flour. Set aside.

Using either a stand mixer or hand mixer, add the sugar and eggs to a large bowl and cream together for a couple of minutes until the eggs are a light golden color. Beat in the butter until smooth. Add the vanilla, lemon zest and buttermilk and mix thoroughly.

In a separate bowl, sift together the 1 1/2 cups of flour, salt, baking soda and baking powder. Add the flour mixture into the egg batter and mix. Add the peaches and stir just until combined.

Pour the batter into the prepared pan and bake for 50 – 60 minutes, until a cake tester comes out clean. Remove pan from oven and set it on a rack. Allow cake to cool thoroughly before inverting it out of the pan onto a serving platter.

Make the glaze by whisking together the powdered sugar, salt and peach nectar until thoroughly combined. Spoon it over the cooled cake.

Makes approximately 8 – 10 servings.