Peaches 'n Cream Bundt Cake

Have you seen that car insurance commercial where the guy drives into his garage with the bikes on top of his car?  It shows the damaged car and the bike rack with bikes still attached on the ground behind the car.  His agent is helping him go through the paperwork.

What it doesn't show is the sick feeling in his stomach as he hears the noise of it hitting.  Well, I recreated that scene (thankfully, to a much lessor degree) last night and I can tell you, his heart sunk through the floor mats when he realized what he just did.

After reattaching the bike rack, regaining my composure and telling Sheldon (my Fit's name) how sorry I was that I hurt him, I needed to feel in control again.

Feeling in control really equates to one thing only: baking.

And this cake was the perfect thing to remind me that I can do at least one thing right!

This cake comes together easily.  You don't have to go to the grocery store and get cake flour to make it and when it's done, you can breathe a sigh of relief and know that life is still good.

This cake is magic.

PEACHES 'N CREAM BUNDT CAKE
Recipe from Martha Stewart
3 sticks butter, plus (1 Tbsp. for pan)
3 c. plus 2 Tbsp. flour, (plus 1/8 c. for pan)
1 tsp. baking soda
1 tsp. salt
4 peaches, peeled, pitted and diced
2 1/4 c. sugar
6 eggs, room temp.
1 1/4 c. sour cream
1 1/4 tsp. vanilla
1 1/4 tsp. cinnamon

1.  Butter and flour a 14-cup bundt pan.  Mix together 3 c. of the flour, baking soda and salt.

2.  Toss peaches in the remaining 2 Tbsp. flour to coat.

3.  Beat together 2 sticks butter and 2 cups sugar on medium-high until fluffy.  Add eggs one at a time.  Add in flour mixture and sour cream.

4.  Fold peaches and vanilla into batter and pour into prepared pan.  Tap pan on counter a few times to release any air bubbles to the surface.

5.  Bake at 350˚ for 1 hour.  Transfer to wire rack inside a jelly roll pan.  (If you don't have a jelly roll pan don't worry - it just contains the mess, but it's not necessary.)  Let cool 15 minutes in pan.

6.  Melt remaining 1 stick of butter.  Combine cinnamon with 1/4 c. remaining sugar.  Release cake from pan and invert onto rack.  Brush cake with butter then sprinkle cinnamon and sugar over the top.  Keep working your way around the cake until the whole thing is coated.

Cake can be served warm or cold.  Feel free to top it with some whipped cream too!

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