Dinner
Plumcot Farro Salad
50 min
Ingredients:
Cake
1 1/2 cups of butter, softened2 1/3 cups of granulated sugar
1/2 cup of brown sugar
6 eggs, room temperature
3 cups of all-purpose flour
1/2 tsp. of salt
1/2 tsp. of cinnamon
12 tbsp. of sour cream
1 tbsp. of vanilla extract
1 1/2 cups of fresh peaches, diced & peeled
Topping
4 peaches1 tbsp. of lemon juice
1/4 cup of maple syrup
Steps:
Step 1
Preheat oven to 325°F. Butter a large bundt pan.
Step 2
Cream butter until light and fluffy using an electric mixer. Add in brown and granulated sugars. Mix until well combined.
Step 3
Add in eggs one at a time, mixing well between each addition.
Step 4
In a separate bowl, sift flour, salt, baking soda, and cinnamon.
Step 5
Add half of the flour mixture to your electric mixer, mix well. Add in half of the sour cream, mix well. Repeat this once more.
Step 6
Stir in vanilla and then fold in fresh peaches.
Step 7
Pour batter into your bundt pan and bake for 70 minutes.
Step 8
While the bundt cake is cooking, you can make the topping. Start by dicing your peaches and adding them into a small pot with the maple syrup and lemon juice.
Step 9
Bring the pot to a simmer for 5 minutes, the liquid should begin to thicken.
Step 10
Allow cake and topping to cool before serving.
