This bridesmaid’s peach cake is just about as spectacular as the bride! I have no idea what possessed me to name this cake as such, but I do think it had something to do with being a Southerner, knowing that peaches are part of our heritage, and realizing that Southern weddings can be a sight to behold.
Taking a good quality white cake mix and embellishing the preparation with some special ingredients moves this cake from ordinary to extraordinary. The texture and appearance is almost angelic like, and it’s the whitest of the white. The caramelized peaches, mimicking another Southern favorite, pineapple upside down cake, atop the baked cake make every bite noteworthy. In fact, I do believe, darlin, next time, I’ll caramelize some additional peaches in a skillet just for extra topping when serving.
Have a taste of the Old South, a feel of Lowcountry living and a vision of heavenly happiness with this bridesmaid’s peach cake. We don’t want to outshine or overshadow the bride, but it could be mighty hard with this beauty!
1 24 oz. canned/jarred Dole Sunshine peaches, drain peaches and reserve liquid
1/3 cup brown sugar
4 Tbl. butter melted
1 white cake mix buy the best brand you can afford
4 egg whites
¾ cup sour cream
¾ cup peach juice reserved from draining peaches
¼ cup oil canola, coconut, sunflower, etc.
2 Tbl. powdered sugar for dusting/garnish
Drain the peaches and set aside. Reserve the juice. Combine the brown sugar and melted butter in a small bowl and dissolve the sugar.
Coat a non-stick bundt pan with cooking spray (or oil). Drizzle the brown sugar/butter mixture in the bottom. Lay the peach slices in a concentric circle on the bottom of the pan.
In a large mixing bowl, put the cake mix. Use a fork to work out all the lumps and clumps. Add the egg whites, sour cream, peach juice and oil.
Use a mixer (I used a hand mixer) starting on low and gradually increasing the speed. Mix about 2-3 minutes into a thick fluffy consistency.
Pour into the bundt pan. Put the pan on a cookie sheet. Bake in a preheated 350 oven about 50 minutes or until a wooden skewer (about 6” length) comes out clean from the centermost part of the cake.
Remove to a cooling rack for about 20-30 minutes. Gently use a narrow rubber spatula to dislodge around the perimeter of the cake (especially if the bundt pan has a design). Place a cake plate on top and flip the cake out.
IF the peaches ‘stick’ simply remove from the bottom of the pan and place atop the cake in the indented areas where they baked.
When ready to serve, dust with powdered sugar.
Note: I used a designed bundt pan. My peaches did not dislodge completely. However, there were baking indentations where they were located. I simply put them in these places.
Not to worry if some of your peaches stick in the bottom of the cake. Simple pull them out and place atop the cake in the 'indented' spaces created by the baking!
This cake keeps well for several days when refrigerated.