Ginger-Peach Cake

Name: Ginger-Peach Cake
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 4 Tbsps baking powder; 473 milliliters cake flour; 2 eggs; 2 fresh basil leaves, thinly sliced; 1 Tbsp grated fresh ginger root; 6 fresh mint leaves, thinly sliced; 1 teaspoon ground cinnamon; 1 teaspoons ground nutmeg; 1 teaspoon lemon zest; 118 milliliters milk; 6 fresh peaches - peeled, pitted and chopped; 0 teaspoons salt; 1 Tbsp sour cream; 59 milliliters unsalted butter, softened; 2 teaspoons vanilla extract; 118 milliliters white sugar

Ginger-Peach Cake requires about 2 hours and 30 minutes from start to finish. One portion of this dish contains approximately 5g of protein, 7g of fat, and A mixture of ground nutmeg, ginger root, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat an oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.

Equipment you will use

Kugelhopf Pan

Oven

Sift together the cake flour, baking powder, cinnamon, nutmeg, and salt. Cream the butter and sugar with an electric mixer until light and fluffy.

Ingredients you will need

Baking Powder

Cake Flour

Cinnamon

Butter

Nutmeg

Cream

Sugar

Salt

Equipment you will use

Hand Mixer

Add the eggs one at a time, beating well. Beat in the vanilla and lemon zest.

Ingredients you will need

Lemon Zest

Vanilla

Egg

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.

Ingredients you will need

Sour Cream