Instructions
Cake:
- Preheat the oven to 325°F. Lightly spray a 9-inch bundt pan with cooking spray. Set aside.
- In a large bowl using a hand mixer on medium speed, beat the sugar, oil, vanilla, and eggs until combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and blend until just combined.
- Gently fold in the peaches by hand until just combined.
- Pour the cake batter into the prepared bundt pan.
- Bake for 55-70 minutes or until an inserted toothpick comes out clean.
- Allow to cool for about 15-20 minutes in the pan and then invert it into a wire rack. While the cake is cooling, prepare the caramel glaze.
Caramel Glaze:
- In a small saucepan over medium heat, bring the butter, heavy cream, and brown sugar to a gentle boil, stirring occasional until the sugar is dissolved.
- Remove the pan from heat, and add vanilla. Stir to combine.
- Allow the caramel glaze to sit for 5-10 minutes to thicken.
- Drizzle over the warm cake and serve!
Ingredients
Cake:
- 2 cups (400 g) granulated sugar
- 1 1/2 cups (327 g) vegetable oil
- 2 tsp vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 cups peaches
Caramel Glaze:
- 2 1/2 cups (1 stick / 113 g) unsalted butter
- 2 teaspoons heavy cream, room temperature
- 2 1/2 cups light brown sugar, packed
- 1 teaspoon vanilla extract