Ginger-Peach Cake

This moist Bundt cake is loaded with fresh peaches. It gets its tangy flavor from sour cream, grated ginger, and fresh peppermint and basil leaves.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 178 Calories

Ingredients

• 2 eggs
• ½ cup white sugar
• ½ teaspoon ground nutmeg
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• ½ cup milk
• 1 teaspoon ground cinnamon
• 2 cups cake flour
• 1 teaspoon lemon zest
• 4 tablespoons baking powder
• 1 tablespoon sour cream
• ¼ cup unsalted butter, softened
• 1 tablespoon grated fresh ginger root
• 6 fresh mint leaves, thinly sliced
• 2 fresh basil leaves, thinly sliced
• 6 fresh peaches - peeled, pitted and chopped

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.

Step 2

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.

Step 3

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.