Ginger-Peach Cake Recipe
- 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
- 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.
