The bundt pan that I used was a springform that had twenty one places for peach slices. The melted butter and brown sugar gave a buttery caramel flavor without being too sweet. The cake tastes like a very subtle peach cobbler.
1 jar of sliced cling peaches
2 Tablespoons of butter (melted)
¼ cup butter
⅔ cup packed brown sugar
1 & ⅓ cup all purpose flour
⅓ cup shortening
1 cup granulated sugar
½ teaspoon salt
¾ cup reserved peach juice
No nutrition information available
Pre-heat your oven to 350 degrees.
Drain the jar of peaches and save the juice. Prepare the bundt pan with a non-stick cooking spray.
Place a peach slice in EACH separate slot of the bundt pan. Mix the two tablespoons of melted butter with the brown sugar and evenly spread over the peach slices.
In a stand mixers medium bowl combine all of the remaining ingredients and mix on low speed for about a minute, constantly scraping the sides of the bowl.
Turn the speed up to high and beat for another three minutes, scraping the bowl as needed.
Pour this batter over the peach slices, being very careful not to disturb the placement of the peach slices.
Bake at 350 degrees for 55 minutes. Test with a toothpick inserted in the center. If it comes out clean, its done. If not, bake for another five minutes and retest.
When the cake is done, immediately place a heatproof plate upside down over the bundt pan and turn the plate and pan right side up. Leave the bundt pan covering the plate for just a little bit so the melted butter and brown sugar mixture will drizzle over the sides.
Slice it up and enjoy!