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.
Recipe: $9.09 | Per Serving: $0.76 | Servings: 12
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.
Jump to:
🍯 Why This Recipe Works
- 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 with your morning coffee, afternoon tea, Mother's Day, Summer BBQ, or Sunday Brunch. This cake was made for sharing with others.
🥘 Ingredients
Ingredient Notes:
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.
Fresh peaches- Using fresh peaches works best for delicious flavor and texture. I prefer yellow peach varieties but feel free to use any ripe peaches you can find.
Make sure to buy enough peaches to try this Strawberry Peach Cobbler and Homemade Peach Pie Filling.
Cream cheese frosting- You will make your own cream cheese frosting using softened cream cheese, butter, vanilla, and powdered sugar.
For specific ingredients and measurements, please see the recipe card below.
🔪 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.
🍴 Recipe Tips
- Optimal Peach Quantity- Limit the amount of diced fresh peaches to no more than 2 cups when making this peach bundt cake. Exceeding this amount can lead to a dense texture due to increased moisture content.
- Avoiding Dense Texture- Using too many peaches may result in a cake that is heavy and dense, akin to a brick. To avoid this, adhere to the recommended quantity of peaches in the recipe.
- Using Frozen or Canned Peaches- Frozen or canned peaches can be substituted, but ensure they are thoroughly thawed and drained of excess liquid. Place them on paper towels and blot with additional towels to remove moisture before incorporating into the batter.
💭 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.
❤️ More Delicious Cake Recipes
If you tried this Peaches and Cream Bundt Cake, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Peaches and Cream Bundt Cake
Ingredients
Peach Bundt Cake
- 3 cups all purpose flour ($0.39)
- 1 ¾ cups granulated sugar ($0.63)
- 1 ½ teaspoons baking powder ($0.07)
- ¾ teaspoon salt ($0.01)
- 4 large eggs ($0.60)
- ½ cup butter, melted ($0.99)
- ¼ cup sour cream ($0.25)
- ½ cup milk ($0.10)
- 1 Tablespoon vanilla extract ($0.09)
- 2 cups peaches, diced ($2.00)
Cream Cheese Frosting
- 8 ounces cream cheese, softened ($1.86)
- ½ cup butter, room temp ($0.99)
- 1 teaspoon vanilla extract ($0.03)
- 3 cups powdered sugar ($1.08)
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
- Limit fresh peach quantity to 2 cups to prevent excess moisture and a dense cake.
- Thaw and drain frozen or canned peaches thoroughly to avoid excess moisture.
- Substitute sour cream with 2 tablespoon extra milk or Greek yogurt if needed.
- Freeze cooled cake tightly wrapped in plastic wrap or aluminum foil.
- Frost cake after thawing for best results.
Comments
No Comments