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.
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
- 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
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
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🔪 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.
🍴 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
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 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
Peaches and Cream Bundt Cake
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)
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.
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