Peach and pecan bundt cake, a soft, simple yet delicious dessert.

Perfect for breakfast or snack, a combination of flavors that makes everything very tasty. I found myself with leftover nuts and amaretti at home, so I thought why not create a soft bundt cake, adding peaches that make everything fresher. I am very satisfied with the result, it literally melts in your mouth, and it has a really fantastic and spiced flavor. It’s very easy to prepare, assembling the ingredients, and putting everything in a beautiful bundt pan, the result will surprise you.

Here are some other delicious peach recipes:

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

612.78 Kcal

calories per serving

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Energy 612.78 (Kcal)
Carbohydrates 78.16 (g) of which sugars 39.09 (g)
Proteins 10.36 (g)
Fat 31.40 (g) of which saturated 4.27 (g)of which unsaturated 25.50 (g)
Fibers 2.43 (g)
Sodium 58.97 (mg)

Indicative values for a portion of 167 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

2 1/3 cups all-purpose flour
1 cup sugar
1/2 cup sunflower oil
7 tbsp milk
4 eggs
4 peaches
1 oz amaretti cookies
1/2 cup pecan nuts
1 packet baking powder

Tools

Electric Mixer Moulinex HM3101 Quick Mix Electric Mixer with Beaters and Dough Hooks
Chopper Moulinex DJ5201 Moulinette Essential, 4 Sharp Blades, Chops, Mixes and Minces, Chopper, 400 ml Bowl Capacity, 300 W, White
Bundt Pan Zenker Pan Ø25 cm, Black Metallic, Bundt Pan with Non-Stick Coating (Color: Black), Quantity: 1 Piece, Non-Stick Coated
Parchment Paper Cuki Parchment Paper Sheets 33 X 38 Cm – 25 Sheets – 6 Packs of 25 Sheets

Steps for Peach and Pecan Bundt Cake

Start by sifting flour and baking powder into a bowl. In another bowl, beat the eggs with sugar using an electric mixer, gradually add the oil and milk, and mix everything well
Prepare the peaches, the amaretti, and the pecans. If you are using nectarines, wash them without peeling, 2 peaches in slices and 2 in cubes. Crush the amaretti with a meat mallet, and chop the pecans with a chopper
Retrieve the bowl with the liquid ingredients and gradually add the flour + baking powder, continuing to mix the ingredients. Until you obtain a thick but fairly fluid batter, which falls from the spoon in ribbons, so to speak.
Now add the peach pieces, a bit more of the amaretti and the pecans, mix with a wooden spoon. The batter is ready. Prepare the bundt pan, either line it with parchment paper, or brush a thin layer of oil on the entire mold, and dust a little flour on all sides.
Pour the batter, level it, decorate with the remaining peach slices, amaretti, and pecans, bake at 356°F for about 25 minutes. For the baking test, use the magic toothpick. Once cooled, you can sprinkle it with some powdered sugar