This peaches and cream bundt cake is made with fresh peaches and topped with a homemade cream cheese frosting. Together every bite is a symphony of flavors that are perfect for summer.
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This fresh peach bundt cake is easy and delightful. The fresh peaches bring flavors of tangy sweetness, which, when paired with the cake around it, almost tastes like a peach cobbler, which just gives you another reason to love it.
Enjoy this peach bundt cake any time of the year, but make sure to keep the recipe close by during the summer months because that's when peaches are freshest (and when they go on sale).
Fruity cakes in summer like Spiced Vegan Apple Bundt Cake, Raspberry Lemon Bundt Cake, and our peach cobbler bundt cake are wonderful ways to celebrate summer in every slice.
For more delicious bundt cakes, be sure to check out our Chocolate Pistachio Bundt Cake, Rainbow Heart Cake, and Oreo Bundt Cake with Marshmallow Icing.
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💛 Why You'll Love This Recipe
- It's easy. The prep and steps are all simple and basic, so this cake can easily be beginner-friendly. Just make sure to see the tips and notes, so you don't have any questions along the way.
- Simple ingredients. Most of the ingredients needed for this recipe are basic pantry staples like flour, sugar, butter, etc.
- It's great for any time of day. Serve up a slice of Peaches and Cream Bundt Cake with your morning coffee, afternoon tea, Mother's Day, Summer BBQ, or Sunday Brunch. This cake was made for sharing with others.
🛒 Ingredients
Butter: Adds richness and fat to keep the cake moist and tender.
Fresh peaches: Ripe peaches give the best flavor and texture. Yellow peaches are my go-to, but any ripe variety works well. Grab a few extra to try Strawberry Peach Cobbler or Homemade Peach Pie Filling.
Cream cheese frosting: Made from softened cream cheese, butter, vanilla, and powdered sugar for a smooth, classic topping. This is the same frosting used in Peaches and Cream Sourdough Muffins.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use deal peaches: Check Flashfood for discounted fresh peaches that are near peak ripeness. They're ideal for baking and often much cheaper. Sign up with this referral link to save $5 on your first order of $7 or more.
Order in season: If fresh peaches aren't available locally, The Peach Truck offers high-quality peaches that freeze well for later baking. Use my referral code to save an additional 10% on orders of $30 or more.
Freeze extras: Dice and freeze ripe peaches when prices are low so you always have some ready for cakes.
Frosting optional: The cake is flavorful on its own. Skipping the frosting saves money and still gives you a great dessert. A simple dusting of powdered sugar is fine too.
🥄 Instructions for Peaches and Cream Bundt Cake
Step 1: Preheat your oven to 350°F. Generously grease a Bundt pan.
Step 2: Whisk the flour, sugar, baking powder, and salt together in a large bowl.
Step 3: Add the eggs, butter, sour cream, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth.
Step 4: Fold in peaches.
Step 5: Pour the batter into the pan. Bake for 40 to 50 minutes or until a toothpick comes out clean.
Step 6: Cool on a wire rack for 15 minutes. Remove from the pan, place back on the rack, and cool completely.
Step 7: Prepare frosting by combining the ingredients in a mixing bowl and mixing on low until blended. Then increase the speed to high and beat for an additional 2-3 minutes until light and fluffy.
Step 8: Top with frosting before slicing and serving.
👩🏻🍳 Expert Tips
- Limit peaches: Use no more than 2 cups of peaches to avoid a dense, heavy cake.
- Drain well: If using frozen or canned peaches, thaw and blot thoroughly to remove excess moisture before adding to the batter.
❄️ Storage and Make Ahead
Storage: Store frosted cake covered in the refrigerator for up to 4 days. Unfrosted cake can be kept at room temperature for 1 to 2 days.
Make Ahead: Bake the cake up to 2 days in advance and store unfrosted. Frost just before serving. The unfrosted cake can also be frozen, then thawed and frosted later.
🥗 Side Dishes or Pairing Ideas
Serve Peaches and Cream Bundt Cake slices with fresh berries or a scoop of vanilla ice cream for a simple dessert. It also pairs nicely with coffee or tea for brunch or afternoon gatherings.
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❓ Recipe FAQs
Yes, you can freeze this cake after it's been cooled completely by wrapping it well in plastic wrap and then storing it in an airtight container or wrapping some aluminum foil around the plastic wrap. Wait to frost the peach cake with cream cheese frosting until after it's been thawed.
You can omit the sour cream and add in 2 tablespoons of additional milk instead, or simply use Greek yogurt in its place.
Use salted butter or add in a pinch of salt to help naturally enhance the flavors. You can also fold in some Cool Whip or whipped topping to make the frosting lighter if desired.
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🐝 If you tried this Peaches and Cream Bundt Cake, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Peaches and Cream Bundt Cake
Ingredients
Peach Bundt Cake
- ½ cup unsalted butter, melted and slightly cooled - ($0.99)
- ¼ cup sour cream - ($0.25)
- ½ cup milk - ($0.10)
- 1 tablespoon vanilla extract - ($0.09)
- 1 ¾ cups granulated sugar - ($0.63)
- 3 cups all-purpose flour - ($0.39)
- 1 ½ teaspoons baking powder - ($0.07)
- ¾ teaspoon salt - ($0.01)
- 4 large eggs - ($0.60)
- 2 cups peaches, diced - ($2.00)
Cream Cheese Frosting
- 1 brick (8 ounces) cream cheese, softened - ($1.86)
- ½ cup unsalted butter, room temperature - ($0.99)
- 3 cups powdered sugar - ($1.08)
- 1 teaspoon vanilla extract - ($0.03)
Instructions
- Prep. Preheat the oven to 350°F. Generously grease a Bundt pan.
- Mix batter. In a large bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and salt. Add the eggs, melted butter, sour cream, milk, and vanilla extract. Mix with an electric mixer on medium speed until smooth.
- Add peaches. Gently fold in the diced peaches.
- Bake. Pour the batter into the prepared pan. Bake for 40 to 50 minutes, until a toothpick inserted into the center comes out clean.
- Cool. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
- Make frosting. In a mixing bowl, beat the cream cheese and butter on low speed until blended. Increase speed to high and beat for 2 to 3 minutes, until light and fluffy.
- Finish. Frost the cooled cake, slice, and serve.
Notes
- Moisture control. Limit peaches to 2 cups to avoid a dense texture.
- Frozen or canned peaches. Thaw and drain thoroughly before using.
- Sour cream swaps. Greek yogurt or 2 tablespoons additional milk can be used if needed.
- Storage. Freeze the unfrosted cake tightly wrapped. Thaw completely, then frost before serving.
Nutritional Information
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