ginger-peach cake

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 2 hrs 30 mins


• 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 a wire rack to cool completely.