Tasty Recipes: Ginger-Peach Cake

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Ginger-Peach Cake

"A tangy, moist, peachy cake!"

Ingredients :

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

Instructions :

Prep : 25M	Cook : 12M	Ready in : 2H30M

• 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.

Notes :

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