Peaches & Cream Bundt Cake and a little bit of fireworks...

After my failed attempts at making something wonderful and patriotic for the celebration yesterday, I finally had success.

Yes, finally.

This bundt cake came not only after the un-popsicles, but also after spilling a whole bunch of flour all over my just-cleaned kitchen (grr!) and discovering that I was missing a key ingredient and was presently car-less so I couldn't go get it.  However, that missing ingredient was sour cream and I wrote post a few months back for my Brazil-dwelling friends who wanted to know how to cook some of these sour-cream laden recipes sans sour cream, as they don't have it in Brazil.  This post came in handy for me yesterday.  I tried on of the ways that Google had shared with me awhile back, and you know what?  It worked!  So much so that it was the first dessert gone at the BBQ yesterday, and I was able to celebrate my country in style...

I think the 4th of July is about the five-F's: FRIENDS

FAMILY & the FLAG


FOOD

and, everybody's favorite, FIREWORKS!

I hope you all had a great time celebrating with your loved ones yesterday!  Bummer to those of you in San Diego... my favorite city in America really let you down.  Want a little pick-me-up?  Try some of this cake.  It screams "American Summer!" at the top of its lungs.

Peaches & Cream Bundt Cake

Recipe adapted from Everyday Food, June 2012
(a Brazil-friendly version)

• Prep Time 15 minutes
• Total Time 1 1/4 hours + cooling
• Yield Serves 16

Ingredients

• 3 sticks unsalted butter, room temperature, plus more for pan
• 3 cups plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for pan
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 3-4 peaches, peeled, pitted, and diced small
• 2 1/4 cups sugar
• 6 large eggs, room temperature
• 1 1/4 cup sour cream OR 1 cup milk mixed with 1 teaspoon white vinegar & 2 tablespoons butter
• 1 1/4 teaspoons pure vanilla extract
• 1 1/4 teaspoons ground cinnamon
• Whipped cream (optional)
• All-purpose flour

Directions

1. Preheat oven to 350 degrees. Butter and flour a 14-cup nonstick Bundt pan. Whisk together 3 cups flour, baking soda, and salt. Toss peaches with remaining 2 tablespoons flour to coat. In a large bowl, using a mixer, beat 2 sticks butter and 2 cups sugar on medium-high until fluffy and pale yellow. Beat in eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 2 additions, alternating with sour cream/sour cream alternative, and beat until combined. Fold peaches and vanilla into batter and transfer to pan. Tap pan firmly on counter several times to remove any air bubbles and smooth top.
2. Bake until a toothpick inserted in center comes out clean, 1 hour. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes.
3. Meanwhile, melt remaining 1 stick butter. Combine remaining 1/4 cup sugar and cinnamon. Using an offset spatula or small knife, loosen cake from pan, then invert onto rack. Working in sections, brush cake with butter and sprinkle liberally with cinnamon sugar. Serve warm or at room temperature, with whipped cream if desired.

Cook's Note

Cover and keep at room temperature, up to 3 days.

Cost (without whipped cream): $8.79      COST per serving (16): $0.55

Delicious and cheap?  Just the way I like it!