So, I had two apples and one lonely peach, that didn’t make it into my peach muffins, and they all needed to be eaten. So what was a girl to do?

Make a bundt cake of course!

Apple Peach Bundt Cake

* 1 cup white sugar
* 1 cup vegetable oil
* 1 egg
* 3/4 cup honey
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon apple pie spice
* 1/4 teaspoon ground allspice
* 2 apples – peeled, cored and diced
* I peach – pitied and diced

In a large bowl combine the sugar and oil. Beat in egg until light, then stir in the honey and vanilla. Add in the flour, baking powder, baking soda, salt, apple pie spice and allspice. Gently fold in the apples and peach. Pour into a greased and floured nine inch Bundt pan. Bake at 325 degrees for 60 minutes or until a knife inserted into the center comes out clean. Let cool for 10 minutes then invert on a cooling rack. Let cool completely then drizzle glaze over the cake.

For the glaze you’ll need:

* 1/4 butter
* 2 cups confectioners sugar
* 2 tablespoons milk
* 1 teaspoon vanilla

Melt the butter in a sauce pan on low heat. Using a whisk, slowly add the confectioners sugar, the milk and vanilla. Continue to whisk until all the ingredients are combined. While warm, drizzle over the bundt cake, covering the cake and letting it pour down the sides of the cake.

My glaze came out a bit too thick, which could’ve been remedied by adding a little more milk to thin it out. But it tastes good nonetheless.