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
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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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