Peaches and Cream Bundt Cake

Name: Peaches and Cream Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 130 min
Ingredients: 3 cups all-purpose flour; 1 3/4 cups granulated sugar; 1 1/2 teaspoons baking powder; 3/4 teaspoon salt; 4 large eggs; 1/4 cup sour cream; 1/2 cup melted butter; 1/2 cup milk; 1 tablespoon vanilla extract; 2 cups peaches, diced; 8 ounces cream cheese, softened; 1/2 cup butter, room temp; 1 teaspoon vanilla extract; 3 cups powdered sugar

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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

Fresh peach bundt cake

Made with fresh peaches 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 give 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).

the ingredients needed to make fresh peach bundt cake

Peach bundt cake ingredients

All-purpose flour
Granulated sugar
Baking powder
Salt
Eggs
Sour cream
Butter
Milk
Vanilla extract
Fresh peaches

Cream Cheese Frosting

Cream cheese
Butter
Vanilla extract
Powdered sugar

What you’ll need to make this recipe

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a close up aerial view of a peaches and cream bundt cake garnished with peach slices and fresh peaches to the side

Tips for making peach bundt cake from scratch

My biggest tip for this cake 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 hardway 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 ppaper towel and blotting them with additional towels to remove excess moisture.

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

FAQ's about peach cake with cream cheese frosting

Can you freeze peach cake?

Yes you can freeze this cake after its 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 it until after its 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 it's place.

aerial view of half of a peach bundt cake with frosting and garnished with peach slices on top

How to make peaches and cream bundt cake

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.

a side view of a sliced piece of peach bundt cake

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aerial view of a peaches and cream bundt cake with forks and a server to the side

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5 from 1 vote