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.

Needing to use up the last of my freshly picked and very ripe peaches, I stumbled upon this recipe and created some tasty muffins perfect for brunch.

Ingredients
* 3 cups all-purpose flour
* 1 tablespoon ground cinnamon
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/4 cups vegetable oil
* 3 eggs, lightly beaten
* 2 cups white sugar
* 2 cups peeled, pitted, and chopped peaches

Combine all the dry ingredients and then the wet, in separate bowls. Mix them together and fold the peaches into the batter. Bake in a 400 degree oven for 25 minutes.

Of course I still haven’t restocked my cinnamon, so apple pie spice was used once again for the substitute. The recipe should yield about 12 muffins but I got 18. They were perfect both fresh out of the oven and cooled several hours later.

I’ve recently come to the conclusion that when I am feeling a bit depressed, my go to comfort activity is baking. While staying in one’s pajamas and reading a book are also at the top of my list, I apparently go into overdrive bakers mode, as well.

Over the past week I have churned out some brownies, whoopie pies, a loaf of beer bread and a yellow cake. That is a lot of baking my friend. Out of all the things created, what remains is the loaf of beer bread and yellow cake since they were popped in the oven last night during the President’s address to the joint session of Congress.

The brownies went down with some ice cream and a friend. The whoopie pies went to an oscar party. I intend to make the loaf of bread last as long as possible and use it for sandwiches. The cake, well the cake might not last very long.

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