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Peach Yogurt Bundt Cake With Red Raspberry Drizzle

Submitted by John Blystone.

Prep
Cook
Serves 16people
Ingredients
For the cake:
cooking spray
2
tbsp granulated sugar
3
cup all-purpose flour (about 13 1/2 ounces
1 1/2
tsp baking powder
1/2
tsp baking soda
1/4
tsp salt
1 3/4
cups granulated sugar
1/4
cup butter, softened
1
tbsp grated lemon rind
4
large eggs
1/2
tsp vanilla extract
2
cups Greek yogurt, plain or vanilla
1
can peaches in 100% juice, drained with liquid reserved ( or 2 cups diced fresh peaches
For the peach raspberry drizzle:
4
tbsp reserved peach juice
1/4
smucker’s red raspberry jam
Directions
1.
Preheat oven to 350°.
2.
To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
3.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
4.
Place 1 3/4 cups granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
5.
Add eggs, 1 at a time, beating well after each addition (about 4 minutes total). Beat in vanilla and yogurt. Add flour mixture; beat at medium speed just until combined.
6.
Drain peaches and dice into chunks. Gently fold in peaches.
7.
Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
8.
Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.
9.
To prepare Peach Raspberry Drizzle, combine peach juice and red raspberry jam in sauce pan. Bring to a boil while whisking until jam is melted and peach juice has been incorporated. Cool and drizzle over cooled cake.

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