A beautiful and quick-to-prepare bundt cake, made soft and tasty by the filling of canned peaches, I find it excellent for breakfast but also for a light snack.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Cooking time: 45 Minutes
- Portions: 8 servings
- Cuisine: Italian
Ingredients
- 2 cups Flour
- 2 Eggs
- 1/2 cup Sugar
- 1/2 cup Butter
- 1 1/2 cups Flour
- 1/2 cup Sugar
- 3 Eggs
- 14 oz Peaches (canned)
- 1 packet Baking powder
- 1/2 cup Heavy cream
Preparation
Place the flour in a mound on a board, add the eggs, sugar, and softened butter in the center.
Knead the ingredients, without overworking them.
Set aside about 3.5 oz of dough, roll out the rest quite thin with a rolling pin and line a 9.5-inch diameter bundt mold that has been previously buttered and floured.Place the peaches on the bottom of the mold, you can use them whole or cut into slices, keeping aside some juice and about 3.5 oz of peaches.
Put the eggs and sugar in a mixer. Mix until you get a frothy mixture.
Add the heavy cream, flour, baking powder, two tablespoons of juice, and about 3.5 oz of peaches cut into small pieces.
Mix until the ingredients are well combined.
Pour into the mold.With the shortcrust pastry set aside, make very thin strips about 1 inch wide and place them as shown in the brown lines in the figures above.
Make them adhere very well to the shortcrust pastry covering the mold, to prevent them from detaching during baking.
Bake at 350°F for about 45 minutes.
Notes
I recommend sifting the baking powder and mixing it well, to avoid some parts rising more than others.
Adhere the strips well to the shortcrust pastry covering the mold by wetting them with a little water.
If you have leftover shortcrust pastry, you can make excellent cookies to bake in the oven at 350°F for about 15 minutes.
