• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Frugal
  • Resources
  • About
  • Shop
  • Subscribe

BeeyondCereal logo

menu icon
go to homepage
  • Recipes
  • Frugal
  • Resources
  • About
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Frugal
    • Resources
    • About
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cakes

    Published: Sep 3, 2021 by Nicole This post may contain affiliate links.

    Peaches and Cream Bundt Cake

    Jump to Recipe Print Recipe
    Peaches and Cream Bundt Cake promotional pic

    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.

    a side view of a peaches and cream bundt cake with fresh flowers and peaches to the side

    This fresh peach bundt cake this 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 they go on sale). And make sure to buy enough peaches to try this Strawberry Peach Cobbler too.

    Why This Recipe Works

    1. 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.
    2. Simple ingredients. Most of the ingredients needed for this recipe are basic pantry staples like flour, sugar, butter, etc.
    3. It's great for any time of day. Serve up a slice with your morning coffee, afternoon tea, Mother's Day, Summer BBQ, or Sunday Brunch. This cake was made for sharing with others.
    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe
    the ingredients needed to make fresh peach bundt cake

    🥘 Ingredients

    For the cake, you will need:

    All-purpose flour- You will need flour for the gluten structure of the cake.

    Granulated sugar- Use granulated sugar for added sweetness and a softer texture.

    Baking powder- this is a leveling agent that will help the cake to rise as it bakes.

    Salt- A natural flavor enhancer.

    Eggs- Use eggs for added richness and a binding agent to hold the cake together so it isn't too crumbly.

    Sour cream- Adding in some sour cream will help to make the cake moister.

    Butter- Adding butter will give us more fats so that the cake stays moist and rich.

    Milk- Use milk to get the batter to the correct consistency.

    Vanilla extract- This is another flavor enhancer.

    Fresh peaches- Using fresh peaches works best for delicious flavor and texture.

    For the Cream Cheese Frosting, you will need:

    Cream cheese- Use cream cheese to flavor the base of the recipe, adding in a little tangy flavor and nice consistency.

    Butter- Adding butter will make the frosting richer in taste.

    Vanilla extract- A flavor enhancer.

    Powdered sugar- Adding in powdered sugar will make the frosting smooth and sweet.

    For the exact amounts needed, please see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Bundt Pan
    • Mixing Bowls
    • Electric Mixer
    • Measuring Cups
    • Measuring Spoons
    • Whisk

    🔪 Instructions

    Check out how to make peaches and cream bundt cake with these simple step-by-step instructions:

    Preheat your oven to 350°F. Generously grease a Bundt pan.

    Whisk the flour, sugar, baking powder, and salt together in a large bowl.

    Add the eggs, butter, sour cream, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth.

    Fold in peaches.

    Pour the batter into the pan. Bake for 40 to 50 minutes or until a toothpick comes out clean.

    Cool on a wire rack for 15 minutes. Remove from the pan, place back on the rack, and cool completely.

    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.

    Top with frosting before slicing and serving.

    a peaches and cream bundt cake with two slices cut but not removed

    🍴 Recipe Tips

    My biggest tip for making this peach bundt cake from scratch is to make sure that you use no more than 2 cups of diced fresh peaches in the batter. Adding too many will make your cake turn out dense because the moisture ratio is increased.

    It will taste great but be as heavy as a brick. I learned this lesson the hard way when I first made the cake and decided 3 cups was "close enough." Learn from my mistake.

    Frozen or canned peaches can be used, but they must be thawed and drained well of added liquids. I recommend placing them on a paper towel and blotting them with additional towels to remove excess moisture.

    💭 FAQs

    Can you freeze peach cake?

    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.

    Can I make peach cake without the sour cream?

    You can omit the sour cream and add in 2 tablespoons of additional milk instead, or simply use Greek yogurt in its place.

    How can I make cream cheese frosting better?

    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.

    a side view of a sliced piece of peach bundt cake

    More great cake recipes to try

    • Cherry Coke Cupcakes
    • Summer Raspberry Cake
    • Vegan Pineapple Upside Down Cake
    • Easy Patriotic Fireworks Bundt Cake
    • Oreo Bundt Cake with Marshmallow Icing
    • Earth Day Cupcakes
    • Easy Chocolate Orange Cake

    📖 Recipe

    aerial view of a peaches and cream bundt cake with forks and a server to the side
    Print Recipe
    5 from 1 vote

    Peaches and Cream Bundt Cake

    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.
    Prep Time 20 mins
    Cook Time 50 mins
    Cool 1 hr
    Total Time 2 hrs 10 mins
    Servings: 12 slices
    Calories: 345kcal
    Cost Recipe $7.56 / Serving $0.63
    Prevent your screen from going dark

    Equipment

    • Bundt Pan
    • Mixing Bowls
    • Electric Mixer
    • Measuring Cups
    • Measuring Spoons
    • Whisk

    Ingredients

    • 3 cups all-purpose flour ($0.24)
    • 1 ¾ cups granulated sugar ($0.39)
    • 1 ½ teaspoons baking powder ($0.02)
    • ¾ teaspoon salt ($0.08)
    • 4 large eggs ($0.32)
    • ¼ cup sour cream ($0.20)
    • ½ cup melted butter ($0.75)
    • ½ cup milk ($0.08)
    • 1 tablespoon vanilla extract ($0.04)
    • 2 cups peaches, diced ($2.00)

    Cream Cheese Frosting

    • 8 ounces cream cheese, softened ($1.98)
    • ½ cup butter, room temp ($0.75)
    • 1 teaspoon vanilla extract ($0.02)
    • 3 cups powdered sugar ($0.69)
    US Customary - Metric

    Instructions

    • Preheat your oven to 350°F. Generously grease a Bundt pan.
    • Whisk the flour, sugar, baking powder, and salt together in a large bowl.
    • Add the eggs, butter, sour cream, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth.
    • Fold in peaches.
    • Pour the batter into the pan. Bake 40 to 50 minutes or until a toothpick comes out clean.
    • Cool on a wire rack for 15 minutes. Remove from the pan, place back on the rack, and cool completely.
    • 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.
    • Top with frosting before slicing and serving.

    Notes

    Recipe Tips

    • My biggest tip for making this peach bundt cake from scratch is to make sure that you use no more than 2 cups of diced fresh peaches in the batter. Adding too many will make your cake turn out dense because the moisture ratio is increased.
    • It will taste great, but be as heavy as a brick. I learned this lesson the hard way when I first made the cake and decided 3 cups is "close enough." Learn from my mistake.
    • Frozen or canned peaches can be used but they must be thawed and drained well of added liquids. I recommend placing them on a paper towel and blotting them with additional towels to remove excess moisture.
    • You can omit the sour cream and add in 2 tablespoons of additional milk instead or simply use Greek yogurt in its place.

    Storage

    • 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.

    Nutritional Information

    Serving: 1slice | Calories: 345kcal | Carbohydrates: 57.1g | Protein: 6.3g | Fat: 10.3g | Saturated Fat: 5.8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.1g | Cholesterol: 84.2mg | Sodium: 179.8mg | Potassium: 261.9mg | Fiber: 1.3g | Sugar: 32.1g | Vitamin A: 101.4IU | Vitamin C: 1.7mg | Calcium: 91.7mg | Iron: 1.9mg
    Author NicoleDurham
    Course Dessert
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

    More Cake Recipes

    • recipes made with cake mix
      Recipes with Boxed Cake Mixes
    • an upclose view of easter confetti cake with easter peeps and candies
      Easter Confetti Cake
    • an upclose view of chocolate lava cake in a crockpot with powdered sugar a wooden spoon and red berries
      Chocolate Crockpot Lava Cake
    • apple cider cupcakes with caramel frosting and seasonal sprinkles. Fresh apples in background
      Apple Cider Cupcakes with Caramel Frosting

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A photo of Nicole from Beeyond Cereal

    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

    More About Me →

    Trending NOW

    • two bbq chicken thighs on a plate with more on a baking dish in the background
      Baked BBQ Chicken Thighs
    • roasted chicken, carrots and potatoes in a baking dish with a sprig of rosemary on top
      Roasted Whole Chicken with Potatoes and Carrots
    • a close up of taquitos enchiladas in a bowl with a board filled with toppings in background
      20 Minute Lazy Enchiladas
    • an upclose view of honey lemon pepper wings on a plate
      Honey Lemon Pepper Wings

    Seasonal Recipes

    • bunny biscuits on a baking sheet
      Easy Easter Bunny Biscuits
    • an upclose view of a mug filled with easter egg hot chocoalte and topped with whipped cream and sprinkles
      Easter Egg Hot Chocolate
    • an upclose view of easter confetti cake with easter peeps and candies
      Easter Confetti Cake
    • a plate filled with mini egg fudge pieces
      Easter Mini Eggs Fudge

    As Seen In

    parade yummyle foodgawker the pioneer woman

    Footer

    ↑ Back to Top

    About

    • Privacy Policy
    • Affiliate Disclaimer
    • Terms & Conditions
    • Public Sharing Policy
    • Pricing Disclosure

    Follow

    • Sign Up! for emails
    • Follow on Facebook
    • Follow on Instagram
    • Follow on Pinterest

    Contact

    • Contact
    • Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Beeyond Cereal --Brunch Pro Theme by Feast Design Co.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Save & Accept