Peach Bundt Cake

Every bite of my Peach Bundt Cake tastes like summer. I fold juicy, fresh peaches into a moist, airy cake batter, then drizzle it with a sweet cream glaze that drips into every nook and cranny. It’s one of my favorite warm-weather desserts because it’s easy to make and packed with perky peachy flavor.

Peaches and cream. Now that’s an iconic combination of flavors, and this peach cake, made in a bundt pan, is pretty much a baked version of that. I love how every bite is filled with a soft, buttery crumble and juicy peaches that are all drenched in a sweet cream glaze. The key, of course, is the peaches. I’m talking really good peaches that are in season, and summertime is when they’re in their best form… ripe and juicy. But I want to be honest. When fresh peaches are bad, they can totally ruin the flavors of this cake, and so I don’t even bother. The bland flavor and mealy texture are a huge disappointment. On such occasions, I throw in the towel and bake this cake with frozen peaches, because they are picked and frozen in the peak season. (I promise, no one will know!)

My favorite reason to bake this cake is that it’s nostalgic. It reminds me of summer, being laid back and enjoying the warm weather. Plus, it’s got that similar bakery-style feeling of my strawberry bundt cake recipe that pairs perfectly with a cup of coffee or a cold glass of milk.

Patti – ⭐⭐⭐⭐⭐ Ahhhhmazing! I used frozen peaches because really good peaches are few and far between here. It really doesn’t need the icing. 

Key Ingredients and Tips

• Peaches – This is the star ingredient of this cake! I cannot emphasize enough how important it is to use juicy, ripe peaches that are in season. They give the perfect amount of sweetness and fruity flavor that make this cake standout. But if you don’t have those on hand, frozen peaches (thawed) work great, too!
• Unsalted butter – For the cake batter, I always use softened unsalted butter. It creates a rich, buttery flavor in every bite and keeps the cake soft and moist.
• Sugar – For the cake, I use a traditional white granulated sugar, and for the creamy drizzle, I like to use powdered sugar.
• Eggs – Eggs are crucial when making any cake because they help it maintain its structure and add a rich, decadent note.
• All-purpose flour – To make the base of this cake, I use a sifted all-purpose flour. It’s my go-to when baking any bundt cake.
• Sour cream – This is my secret ingredient for making this cake. I use a regular sour cream because it makes the cake really moist, and it adds a subtle tang that balances out all the sweetness from the peaches and sugar.
• Heavy cream – To make the drizzle, I use a thick heavy cream. It’s what gives the glaze that signature creaminess, and helps it hold its shape in white ribbons down the side of each piece.
• Orange juice – Just a splash of fresh orange juice adds a delicious tanginess to the creamy, sweet drizzle.

How to Make

Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.

Prep – The first thing I always do is preheat the oven to 375 degrees Fahrenheit, so that it’s perfectly hot and toasty for my cake. Then, I grease a bundt pan with some olive oil or softened, unsalted butter. Pro Tip: It’s a good idea to move the oven racks right when you set the temperature. You need to make sure you have room for a bundt pan in the middle of the oven, plus space for the cake to rise!

Sift – I grab a large mixing bowl, and carefully sift in the flour, baking soda, and a pinch of salt for flavor.

Mix – In another bowl, I mix the butter and granulated sugar with an electric mixer, until it’s perfectly fluffy and soft. This usually takes a full 3-5 minutes, but it makes a big difference in the texture of the cake. Then, I beat in the eggs one at a time, followed by the sour cream, and dash of vanilla extract.

Combine wet and soft – Now, I pour the flour mixture into the bowl with all the wet ingredients, and I beat the batter once more to make sure it’s all combined.

Add in the peaches – I grab my peaches, remove the skins, and cut them up into cubes. (Don’t forget to throw out the pits!) Then, I toss them in some flour and scoop about a third of the batter into the bundt pan. I sprinkle some of the peaches on top, then I add some more batter, and then some more peaches.

Bake – I pop the bundt cake into the oven and bake it for about an hour, to an hour and twenty minutes.

Cool and decorate – Once the cake is baked, I let it cool down to room temperature. Then, I grab a small mixing bowl and whisk the heavy cream, orange juice, and powdered sugar until it’s thick and creamy. Now, my favorite and final step. I generously pour the glaze over the cake, and then it’s time to enjoy!

Recipe Variations

• Other fruit – Use other stone fruit like nectarines, plums, and apricots instead of peaches, or in addition to them, for a delicious fruity twist.
• White chocolate – I love to sprinkle in some mini white chocolate chips or chunks for a gooey, chocolatey finish.
• Shredded coconut – Mix a handful of shredded coconut into the cake batter for a tropical version of this cake.
• Nuts – I love to add some crushed pecans or walnuts over the glaze for some added texture and nuttiness.

Serving Suggestions

This moist peach bundt cake is delicious and indulgent enough on its own. I love to slice myself a thick piece and enjoy it with an iced latte. However, there are so many incredible ways to dress this cake up, especially if you’re serving it to guests. Here are a few of my favorite ways to serve it:

• Pair it with a scoop of vanilla ice cream or some fresh whipped cream.
• Top it with some more fresh peaches or a drizzle of peach jam.
• Serve it restaurant-style with a sprig of fresh mint and some powdered sugar.

Storing

You can store leftover peach cake, wrapped in plastic wrap, at room temperature for up to a week, and in the refrigerator for up to 2 weeks. This is also a great dessert to freeze. Wrap it well in plastic, then in foil, and freeze for up to 3 months. Thaw it at room temperature for several hours, then cut and serve!

Frequently Asked Questions

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