I cheated and used a cake mix for the base, as I mistakenly thought I had cake flour. I didn't want to mislead any of you and give you the homemade recipe with a picture using a mix, as the homemade version is not nearly as yellow. Even with the mix, this is a delicious cake; I promise to post the homemade version, along with a picture, as soon as possible.
If it's too early for fresh peaches in your area, frozen, or even canned, may be substituted, but to really experience this cake at its best, make it again when you have fresh, sweet, and ripe peaches.
Fuzzy Navel Cake Printable recipe
1 golden butter cake mix
1 stick unsalted butter, melted
1 cup pureed peaches **
4 large eggs
1/2 teaspoon almond extract
1/2 teaspoon orange extract
1/3 cup peach schnapps
Zest of one orange
2 tablespoons orange juice
2 tablespoons peach schnapps
1 1/2 cups powdered sugar
1 teaspoon butter, melted
3 tablespoons orange juice
3 tablespoons peach schnapps
Preheat oven to 350 degrees.
Spray bundt cake pan with non-stick spray.
Melt butter, set aside, and allow to cool.
Combine all cake ingredients along with cooled & melted butter, and beat together for 2-3 minutes.
Pour batter into prepared bundt pan and bake for 45-50 minutes, or until done.
While cake is baking, make syrup and set aside.
Once cake is done, remove from oven and evenly pour syrup over hot cake.
Allow cake to cool for 20 minutes before inverting.
Once cool, pour on glaze.
Allow glaze to set before serving cake.
Here's a tutorial on how peel a fresh peach. Once the skin is removed, cut in half, remove pit, and process until pureed.