Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
2.5 cups (355 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 sticks (8 ounces or 225 grams) butter, at room temperature
1 3/4 cups (340 grams) granulated sugar
1 teaspoon orange zest
1/2 teaspoon orange blossom water (can substitute for vanilla extract)
3 large eggs, at room temperature
3/4 cup (6 fluid ounces) buttermilk
About 1 pound (16 ounces) roughly chopped peaches (white or yellow peaches or a mix)
***Nervous about a bundt cake? Don't own a bundt pan? Don't despair! Use 2-8" round pans or a 9"x13"x2" rectangular pan.
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