Peach Cake Recipe (Bundt Cake)
by Sommer Collier — last updated on Aug 7, 2023 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
- Lemon Olive Oil Cake
- Pistachio Pudding Cake
- Easy Peach Cobbler
- Blueberry Muffin Cake
- Strawberry Crunch Cake
- 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
Video
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.
Nutrition
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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!
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!