Peach Cake Recipe (Bundt Cake)
Amazing Peach Cake (Bundt Cake Recipe) – Slice into summer with this heavenly Peach Cake, dappled with fresh ripe peaches and drizzled with sweet cream glaze!
Peaches and Cream Cake
I was at my local grocery store a few days ago and guess what I found.
Fresh. Local. Peaches.
Do 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!
Peach Cake Recipe with Sour Cream and Fresh Peaches
There are very few 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 ravishingly 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!
Easy Peach Bundt Cake
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.
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.
How To Make This Juicy Peach Cake
What Ingredients You Will Need
- Unsalted Butter (softened)
- Granulated Sugar
- Large Eggs
- All-Purpose Flour (divided)
- Baking Soda
- Salt (kosher salt or table salt)
- Sour Cream
- Pure Vanilla Extract
- Diced Peaches – fresh or frozen, with or without skins
- Powdered Sugar
- Heavy Cream
- Orange Juice or Pineapple Juice
Instructions
Preheat the oven to 375 degrees F. Grease and flour a 10-inch bundt pan (10- to 15-cup pan.)
In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.
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.
Scrape the bowl, then slowly add the flour mixture to the wet mixture. Scrape the bowl again.
Toss the peaches with the remaining 1/4 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.
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.
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.
Get the Complete Printable Peach Cake Recipe Below. Enjoy!
Bundt Cake Recipe for Spring and Summer
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.
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, that 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.
How Long Can I Keep Bundt Cake In The Fridge?
You can store leftover cake, wrapped in plastic wrap, at room temperature for up to a week, and in the refrigerator for up to 2 weeks.
How Do I Keep This Cake Moist?
There are 2 things you can do to protect the bundt cake’s moisture level. First, cover it with plastic wrap. Second, store it a room temperature inside a cake dome.
Can I Make This Peach Cake With Other Fruits?
Of course, you can! Use other stone fruit like nectarines, plums, and apricots for delicious variations.
More Summertime Cakes
- Strawberry Yogurt Cake
- Easy Peach Cobbler
- Tres Leches Cake with Mango Cream
- Perfect Southern Caramel Cake
- Magic No Bake Chocolate Eclair Cake
- Best Cream Cheese Pound Cake
- White Chocolate Cheesecake with Mixed Berries ~ Bakers Royale
- Kiwi Cake ~ Tarla Dalal
Check out the printable recipe card below for nutritional information including calories, carbohydrates, protein, cholesterol, sodium, fiber, calcium, and vitamin c percentages.
Peach Cake Recipe
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 peaches fresh or frozen, with or without skins
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon orange juice or pineapple juice
Instructions
- Preheat oven to 375 degrees F. Grease and flour a 10-inch bundt pan (10- to 15-cup pan.)
- In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.
- 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.
- Scrape the bowl, then slowly add the flour mixture to the wet mixture. Scrape the bowl again.
- Toss the peaches with the remaining 1/4 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.
- 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.
- 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.
Video
Nutrition
Need a few more Bundt Cakes in your life?
Check out our brand-spanking-new ebook, Brilliant Bundt Cakes, packed full of the best bundt cakes you’ll ever taste!
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Great cake! I made a half recipe, and also substituted half the APF with almond flour, and used yogurt instead of sour cream. Came out delicious.
did you thaw the frozen peaches?
Hi Big Jim,
If you use frozen peaches, set them out and dice first, before you prepare the batter. They will thaw quickly.
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Ahhhhmazing! I used frozen peaches because really good peaches are few and far between here. It really doesn’t need the icing.
Great recipe!!! I’ve made it two times in the past few weeks – shared with family and everyone loves it! I did make two teeny tiny changes (sigh, sorry to be one of “those” reviewers!). I used 2 tsp of vanilla instead of 1 Tbl….. personal preference…and I did not have 1 pound of peaches so I used 1/2 lb of fresh peaches and 1/2 lb of fresh blueberries. We liked it so much that this is how I made it the second time too! I love your trick to get a crunchy “crust” – I’m going to try that method with other Bundt cakes I make too! Thanks for a delicious recipe!!
This is the Peach Cake Recipe I have been looking for to make for my friends Birthday next week. She will be 96 yrs. old. Question: can I add more diced Peaches ?? Will that make it to wet and soggy?? In your Instructions you said to Preheat the Oven to 375 degrees. Why ??
Later you say to decrease the oven to 325 degrees. Which one is right ??
Thanks for your reply in advance. Please email me, so I can know quickly ?? Thanks!!!
Hi Aunt Jackie!
I personally wouldn’t add more peaches, or the cake batter might become too moist and have trouble baking all the way through. The reason I start the oven out at a higher temperature, then lower it, is so that the crust starts to form immediately when the pan is placed in the hot oven. This gives the cake better stability when it’s time to remove it from the pan. Yet as a whole, it needs to bake lower and slower to reach the proper consistency. Hope this helps!
Absolutely delicious and got rave reviews. I followed the recipe exactly, no modifications.
Made this for my husband’s birthday. It was AMAZING. Such the hit, that I had to make it for my son’s birthday, Easter and Mother’s Day!! Love.love.love it!!
This was wonderful and yummy. My family loved it 💙. Thank you.
Does this cake have to be refrigerated?
Hi Jann,
It can sit out at room temperature, covered, for 2-4 days. If you plan to keep it longer, you should refrigerate it.
So delicious! Moist! And it begs for another slice. A friend introduced me to your wonderful cake, and I begged her to share the recipe. Absolutely wonderful. This is going to be one of my favorite summer dessert recipes for sure.
This cake was the bomb! Didn’t even need the drizzle, but of course I had to use it. Was so moist and sweet and dreamy. Took it to a family dinner and everyone raved about it. I’m already wanting to make it again. Do you think I could omit the peaches and make it in 2 round cake pans so I can layer it and frost it this time. I saw a previous comment about using the strawberry recipe but I just really loved this cake…
LOVE THIS CAKE SO YUMMY
I’ve made this cake several times now to rave reviews. I’ve only used fresh ripe GA peaches but this next round will be my frozen ones. (Gotta make room for this year’s peaches!). Can’t say enough about the tastiness of this cake! Thanks for a delicious cake!
Turned out great. Used frozen thawed peaches. My husband and daughter loved it with whipping cream. Would make again.
Made this cake with a brown sugar glaze/Carmel and it was delicious! My husband’s all time favorite dessert now, and he’s very particular about sweets. It’s a dense yet light bundt cake and absolutely delicious. I did use canned peaches (using my coronavirus stockpile) and it was amazing. I’m going to try with coconut oil instead of butter as I’m now out of butter and my husband is craving more cake. Will update with result.
I made this recipe to the T. I had to use frozen peaches. The batter was absolutely delicious. The cake was heavy and almost tasteless. I was embarrassed that my husband brought it to his mother at the nursing home for her birthday. It looked beautiful but, again, almost tasteless. Must have been the frozen peaches. It also could have used some cinnamon. So, use FRESH, tasty peaches. I won’t be making this again. Wish it turned out better.
Am looking to make a birthday cake for my son but would like to make a layer cake. Can this be converted to 2 8″ pans?
Hi Katherine,
This might be a little too dense for a layer cake. I suggest using our Strawberry Layer Cake recipe and swapping the berries for peaches. :)
https://www.aspicyperspective.com/fresh-strawberry-cake-from-scratch/
My family loved this cake! I used fresh, sweet peaches and added some chopped pecans in the bottom of the pan. It added a nice crunch to the top of the cake. Absolutely delicious!
I made this cake and even after mistakenly not turning oven down it came out perfect. I didn’t even make the frosting glaze it was that good. I just added a little nutmeg cinnamon and allspice and it was awesome. Thank you for this recipe.
Made today and hubby said one of his favorite! Moist! Added a few chopped pecans to the top. Husband said he would like to have them added to the layers. PS. Be sure to grease pans well. I use Bakers Joy Spray
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.
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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!
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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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…..
I made this cake for my mom’s birthday last night and it was REALLY good. She has already asked me for the recipe. :) I can see this cake being a good base for other fruits, like maybe an apple cake with cinnamon drizzle? Thanks so much for the recipe!
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I love it! Now I want to make peach cake!!
I live like 1 mile from the peach capital of the U.S. You cannot beat fresh ripe summer peaches!! And I always buy way way way too many (they sell them by the bushel at road side stands). I’m totally making this cake!!
Made this over the weekend. Highly recommended, the scent of baking fruit are ever so nice and delicate. My kids beg not to make it again though as its so addictive! Mine did not turn out as good as the one pictured as I made a novice mistake of taking the pan off immediately… talking about excitement! The recipe is is very flexible. Used self raising as it was the available, put all 300 mls of sourcream as 50 mls will be wasted. Cannot cut the some peaches as overripe but still……… Oh! the cake was ruined for peeking too early and wasn’t iced as needs to go to work after. The morning that it was ready to be iced, the top was gone as the kids ate the one stuck on the pan. Could one swop any other summer fruits? What would you recommend for icing in case of strawberries? Cheers!
Oh, this looks perfectly delightful! I love peaches :)
Peaches won’t be in season here for a while, but when they are, I will be making this lovely thing for my kids!
Looks Delicious
I just got some gorgeous peaches. Going right into this cake tonight!
When we were driving home from Georgia yesterday, we saw lots of peach stands and I could NOT believe it was already peach season! You can’t beat local peaches and this looks like an awesome way to use them!
You have no idea how much I love a good peach cake or quick bread, loaded with fresh peaches. This cake is stunning, Sommer. I canNOT wait for spectacular summer peaches!
I saw this recipe ALL over Pinterest – I should have known then this one was yours. Love it!
This looks like the perfect brunch item!
Can’t wait for fresh peach season! What a pretty cake – love the fine crumb Sommer!
Oh my gosh, this looks SO good!
My oldest son’s birthday is in 4 days and I will have to make this cake for him, he always requests peach desserts.
oh, this looks so delicious…
perfection. so summery!
Sommer this looks awesome! I love peaches and cream, of any kind. A couple weeks ago I made a strawberries and cream cake with sour cream and it was a hit. I think your peach cake needs to be next!
This is THE dessert to serve with BBQ. Especially peach grilled pork. Great job, Sommer.
Such a beautiful cake Sommer ~ the drizzle is so pretty!
This cake looks incredible! I can’t wait to get my hand on a bushel of peaches and try this delicious cake.
Love, love, love this cake!
I love peaches too! They have already been really good this year. The smell alone is enough to make me smile and feel like summer is finally hear. This cake looks great too!
Local? Lucky!
We have months before our famous Western Slope peaches come into season. I’m not sure I can wait; this cake looks totally divine!
Fabulous! Great dessert for the weekend!
Wow this looks awesome!!!! Yay for fresh peaches. Yay for summer. Totally going to make it for my mother in law when she comes to visit. Super excited :)
Absolutely nothing like peaches this time of year. This is amazing, Sommer!
Oh my word… this cake! I just want to dive right in and eat it ALL!
i could dive in!
Ooo, this looks great, Sommer! I could so go for a slice for breakfast right now!
my son and I were just talking about making a peach cake, he loves peaches. This looks so yummy! I think I’ll put it at the top of my list to make.
I can’t wait for peach season, love this cake!
I need a big fat piece of this as soon as possible!!!
Sign me UP!! This looks so good :)
Oooooh…I’m loving this cake! Pinned it and can’t wait to try it out!
This is the most beautiful cake! I’ve been slurping up some good peaches already from my local market too!
Now THIS is a summer cake. YUUUUM!
That peach cake looks amazing! I am so looking forward to the fresh peaches this summer!
Oh goodness, those peaches look crazy good! I haven’t been able to find any acceptable peaches yet, but as soon as I do this cake is happening!
That is such an absolutely gorgeous cake!
Oh, Sommer! This looks heavenly! I love the peaches in this – i haven’t seen very many peach recipes so this is a keeper!!
I always think of that weird sexual song when I hear peaches and cream. haha! You know what I’m talking about? Some boy band from the 90’s.
Also, lOVE THIS CAKE!
Oh my good lord this looks perfect! It is so hot and humid here I could use a peach cake to cool me off…shhh, totally makes sense in my head ;-)
I am saving this cake for Utah peach season! Love it!
I love fresh summer peaches! I so so excited about them! Lucky you!
This cake looks beautiful!
This is SCREAMING summer, and my name!
What a delight! This cake looks awesome!
There is nothing like that first peach or nectarine at the beginning of summer. Homegrown peaches are even better! This cake looks like a delicious dessert for a summer BBQ! Thanks for posting this :)
I am all for summer sunshine in a moist cake! Just beautiful, Sommer!