Peach Sour 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.

3 cups all-purpose flour 1 ¾ cups granulated sugar 1 ½ tsps baking powder ¾ tsp salt 4 large eggs ¼ cup sour cream ½ cup melted butter ½ cup milk 1 Tbsp vanilla extract 2 cups peaches, diced Cream Cheese Frosting 8 ounces cream cheese, softened ½ cup butter, room temp 1 tsp vanilla extract 3 cups powdered sugar



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.

Serve and Enjoy!

Serve and Enjoy!