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 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).
🥘 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
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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- 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 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 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.
💭 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.
More great recipes to try
- Easy Homemade Barbecue Sauce
- Mini Bagel Pizzas
- The BEST at Home Iced Coffee Recipes
- Cinnamon Crumble Banana Bread
- No Bake Lemon Icebox Pie
- Small Batch Cinnamon Rolls (Dairy Free, Egg Free)
📖 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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