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    Home » Recipes » Cakes

    Published: Sep 3, 2021 Modified: May 26, 2023 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).

    Make sure to buy enough peaches to try this Strawberry Peach Cobbler and Homemade Peach Pie Filling.

    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
    • 💬 Comments
    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 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 minutes mins
    Cook Time 50 minutes mins
    Cool 1 hour hr
    Total Time 2 hours hrs 10 minutes 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 Butter, melted ($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.

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