Peach Bundt Cake

I've been wanting to make this cake since I saw it on the Nordic Ware UK Facebook page; it is completely their recipe, a really easy one to make and really delicious. It's a plain cake with a subtle peach flavour. The syrup on top absolutely makes this cake. I have to be honest I opened a second tin of peaches and made double the syrup - well worth it. The spare peaches were lovely on the side.

I made it for pudding tonight and my son's response to his first mouthful was "This is deeeeelicious!"

 

It got the royal seal of approval.

 

If you click the link below to the Nordic Ware UK Facebook page you will see other recipes they've shared as well.

 

Peach Bundt Cake

(6 cup tin)

Recipe from Nordic Ware UK

 
Ingredients

300g plain flour

150g caster sugar
80ml flavourless oil (such as rapeseed, sunflower, corn)
130ml yoghurt (I used Alpro plain yogurt to make it dairy free, but you could use plain or Greek yoghurt)
2 teaspoons baking powder
2 eggs
400g tinned sliced peaches in syrup

Syrup

Syrup from the tin of peaches

1 tablespoon caster sugar

1. Preheat the oven to 180°C.
2. Prepare your Bundt® tin  - either use cake release spray, melted butter, or butter and flour, then put to one side.
3. Take the peaches and drain well but reserve the liquid. 
4. Place all the ingredients except the peaches but including 3 tablespoons of the syrup in a bowl and mix together.
5. Pour ½ the cake batter into the mould and then place the peach slices on top of the batter all around the Bundt® pan. Top with the rest of the cake batter.
6. Place the cake in the oven on the middle shelf and cook for 35 - 45 minutes or until golden brown and a tester comes out clean.
7. Take the remaining peach syrup and add the tablespoon of caster sugar. Bring to the boil, reduce by half, then pour over the top of the cake while it’s still warm.