Photo by Gina Moore
SERVES 12–16
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup unsalted butter, room temperature
2 cups sugar
6 large eggs, room temperature
2 tablespoons almond extract
½ cup sour cream
2 cups peeled, diced peaches
1 cup currants
Powdered sugar for dusting
Preheat oven to 350 F. Spray a 12-cup bundt pan with nonstick spray. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer, cream the butter until it is pale yellow. Add the sugar and continue beating until thoroughly mixed. Add the eggs, one at a time, beating well after each addition. Add the almond extract. Add the flour mixture, 1 cup at a time, alternating with the sour cream. Fold in the peaches and currants.
Pour batter into prepared pan and bake for 1 hour and 15 minutes, until a cake tester inserted into the center comes out clean. Let cake cool for 15 minutes in the pan, then invert onto a wire rack and let cool completely. Dust with powdered sugar, if desired.
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Check out more delicious peach recipes from Chef Belinda’s archives on our site:
Make the most of peach season—Take the time now to enjoy fresh, tree-ripened peaches while these summer treats last, with a sweet roundup of desserts from Chef Belinda.
Give peaches the slip—In this how-to video, Chef Belinda shows us how to peel a bowl full of peaches in just minutes.
Everything’s Just Peachy—Enjoy six delicious dessert recipes from Chef Belinda Smith-Sullivan’s first cookbook, Just Peachy.
Easy peach pie—This simple summertime pie bakes up juicy and golden.
Peach pecan scones—Great by themselves or covered in decadent homemade peach preserves.
Peach turnovers—Turn fresh South Carolina peaches into these tasty pastries.
Perfectly easy peach cobbler—There’s no sweeter way to put tree-ripened peaches to use.