Preparing the Spiced Peaches
Begin by draining the canned peaches thoroughly, reserving the juice for another use if desired. In a medium bowl, gently toss the drained peach slices with sugar, cinnamon, and nutmeg until evenly coated. Set aside to allow the flavors to meld while preparing the cake batter.
Setting Up for Baking
Preheat your oven to 350°F (175°C). Thoroughly grease a bundt pan or 9×5-inch loaf pan with butter or non-stick spray, making sure to coat all surfaces to prevent sticking. For extra insurance, you can dust the greased pan lightly with flour.
Creating the Buttery Cake Batter
In a large mixing bowl, cream together the softened butter and 1½ cups of granulated sugar using an electric mixer on medium-high speed. Beat for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
Add the eggs one at a time, beating well after each addition to ensure proper incorporation. Mix in the vanilla extract until evenly distributed throughout the batter.
In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt until thoroughly combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk (beginning and ending with the flour mixture). Mix on low speed just until combined after each addition, being careful not to overmix as this can result in a tough cake
Assembling the Cake Layers
Pour half of the prepared batter into your greased pan, spreading it evenly across the bottom. Arrange half of the spiced peach slices over the batter, distributing them evenly.
Pour the remaining batter over the peaches, spreading carefully to cover. Top with the remaining spiced peach slices, arranging them attractively.
For a beautiful marbled effect, use a butter knife or skewer to gently swirl through the batter in a figure-eight pattern, incorporating the peaches slightly into the cake.
Baking to Perfection
Place the pan in the preheated oven and bake for 60-70 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top begins browning too quickly, tent loosely with aluminum foil during the final 15 minutes.
Cooling and Serving
Allow the cake to cool in the pan for 10-15 minutes on a wire rack. This resting period helps the cake set and makes removal easier. Carefully invert the cake onto the wire rack to cool completely, or slice and serve warm with vanilla ice cream.
Professional Baking Tips
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