Peach Cake

(Peach Cake) Peaches n' Cream Cake on ASpicyPerspective.comSlice into summer with this heavenly Peach Cake, dappled with fresh ripe peaches and drizzled with sweet cream glaze!

(Peach Cake) Peaches n' Cream Cake on ASpicyPerspective.com #cake #peach #bundtcake #summer #recipe

I was at my local grocery store a few days ago and guess what I found.

Fresh. Local. Peaches.

You know what that means? Summer is really truly here.

No more wishing for summer, and dreaming of peach cake and lavender lemonade. It’s actually time to make them!

Must-Make Peaches n' Cream Cake on ASpicyPerspective.com #cake #peach #bundtcake #summer #recipe

There are very fews things in life that make me happier than fresh ripe peaches.

As a child, I would sit on our back porch on steamy summer afternoons, next to the big bushel of peaches my mom had brought home from the farmer’s market. With my brothers and sisters, I would ravishly devouring peach after peach, until mom finally told us we had had enough. Then we wiped the sticky-sweet juice off our chins and counted our pits. It was somewhat of a contest.

Once I counted 4 pits before mom caught us!

How to Make Peach Cake | ASpicyPerspective.com #cake #peach #bundtcake #summer #recipe

Every year I keep my fingers crossed that the weather will be suitable for a good crop of peaches. They are temperamental, you know.

When peaches are good, they are really good. Soft, juicy, and almost creamy, with a tangy-sweet essence that lingers on long after you eat them.

When peaches are bad, don’t even bother. The blight flavor and mealy texture are a huge disappointment. On such occasions, I throw in the towel and bake with frozen peaches.

Love this Peaches n' Cream Cake on ASpicyPerspective.com #cake #peach #bundtcake #summer #recipe

Well, based on my first taste of the season, I think it’s going to be a good year for peaches. So today I’m paying homage to my beloved peach with a Peaches n’ Cream Cake.

(Peach Cake) Fab Peaches n' Cream Cake on ASpicyPerspective.com #cake #peach #bundtcake #summer #recipe

This peach cake is something spectacular.

The cake itself is tender and sweet with the fresh creamy flavor of sour cream. It’s freckled with little morsels of sun-ripened peaches, then drizzled with a sweet cream glaze.

(Peach Cake) Amazing Peaches n' Cream Cake on ASpicyPerspective.com #cake #peach #bundtcake #summer #recipe

It’s not a fussy cake, but a relaxed, homey cake to slice and serve on sultry summer evenings.

It’s the kind of cake you take to a barbecue, or nibble on at a neighborhood picnic. I assure you, your neighbors will be asking for this peach cake recipe after they have a taste.

This ultra moist cream cake with tangy-sweet bits of peach, tastes of summer sunshine.

Peach Cake

Yield: 12 slices

Prep Time:20 minutes

Cook Time:60-80 minutes

5
5 / 5 (9 Reviews)
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Ingredients:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 3/4 cups all-purpose flour, divided
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1 pound diced fresh (or frozen) peaches, with or without skins
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1 tablespoon orange or pineapple juice

Directions:

  1. Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.)
  2. In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.
  3. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then add the sour cream and vanilla. Mix until smooth.
  4. Scrape the bowl, then slowly add the flour mixture to the wet mixture. Scrape the bowl again.
  5. Toss the peaches with the remaining ¼ cup of flour. Scoop a third of the batter into the Bundt pan, then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches.
  6. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the powdered sugar, heavy cream, and orange juice. Drizzle the glaze over the top of the cake. 
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More Summertime Cakes:

Strawberry Yogurt Cake

Fresh Plum Cake

Mango Tres Leches Cake

Pineapple Upside Down Cupcakes ~ Grandbaby Cakes

White Chocolate Cheesecake with Mixed Berries ~ Bakers Royale

Kiwi Cake ~ TarlaDalal

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57 comments on “Peach Cake

  1. Jayeposted September 25, 2018 at 2:26 am Reply

    I just made this cake. It is really good, very moist. I had to bake it for 80 minutes, but it came out beautifully. My only issue was that the batter boiled over in the oven. I weighed the peaches and my pan was the right size but the batter level did come up pretty high. Oh well, next time I will put a little batter in a mini-bundt. I think I could cut back on the sugar as well. That would depend on the flavor of the peaches though. I heated up the extra peaches I had with a little butter, brown sugar, and cinnamon, and used that as a topping. Quite delicious.

    Rating: 5
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  4. BritLightningposted November 23, 2016 at 1:13 pm Reply

    I have made this cake so many times because everyone who tries it requests that I make it for them again! I use frozen sliced peaches that I dice whilst still frozen and then store in a bowl in my refrigerator until I’m ready to layer them, still frozen, into the Bundt pan with the cake batter. That’s possibly why it takes 95-100 minutes for it to bake in my oven, but it’s well worth the wait. Of all the cakes I bake, from simple muffins through to elaborately decorated birthday cakes, this is by far the most popular, which may be why I’ve been asked to take to a Thanksgiving dinner tomorrow!

    Rating: 5
  5. Hannah Hossack-Lodge (Domestic Gothess)posted April 15, 2016 at 4:18 am Reply

    This looks so good, perfectly soft and flavourful. We are quite a way off peach season here but I will be making this when it finally comes around

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  7. BodhiMonkeyposted June 2, 2014 at 8:58 am Reply

    Made this over the weekend. Delicious! Here are some of my notes:

    * used 1lb bag of frozen peaches. Was thinking that 1lb fresh was actually less peach than frozen as you’d have to subtract the pits, etc, leaving less peach. This may have affected my cooking time
    * used a slightly smaller bundt pan (http://www.surlatable.com/product/PRO-1270636/Nordic+Ware+Jubilee+Bundt+Pan). I think this pan is 8 cups vs. traditional bundt at 10 cups. This may have affected my cooking time
    * Cooking Time: at the 60-80 minute mark, my cake was still far from done. The edges were only lightly browned and the middle was still quite jiggly. I kept checking at 5-10 minute increments. I lost track but believe I cooked it for about 110 minutes! It still came out delicious. It wasn’t overcooked on the outside like you might think it would and the inside was still moist and yummy.
    * I LOVE cream cheese frosting, so I made a simple cream cheese frosting and added a touch more milk to make it sag better over the cake. Squirted it onto the cake with a pastry-tip in a plastic bag for ease of application.

    I took the cake to a BBQ I was invited to that night and everyone LOVED it. Also got a couple of requests for the recipe, so in my book that makes it a winner.

    Like I said, don’t be too concerned if you have to cook it a lot longer- just keep checking on it. This is a great recipe. The flavor is very subtle and delicate. We ate the small amount leftover for breakfast the next day. Mmmm-mmmmm…..

    Rating: 5