Peaches and Cream Bundt Cake

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 Time20

Cook Time50

Cool1

Total Time2 10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: serving

Calories: 345kcal

Author: Nicole Durham

Cost: Recipe $9.09 / Serving $0.76

Equipment

Ingredients

Peach Bundt Cake

½ cup unsalted butter, melted and slightly cooled ($0.99)
¼ cup sour cream ($0.25)
½ cup milk ($0.10)
1 tablespoon vanilla extract ($0.09)
1 ¾ cups granulated sugar ($0.63)
3 cups all-purpose flour ($0.39)
1 ½ teaspoons baking powder ($0.07)
¾ teaspoon salt ($0.01)
4 large eggs ($0.60)
2 cups peaches, diced ($2.00)

Cream Cheese Frosting

1 brick (8 ounces) cream cheese, softened ($1.86)
½ cup unsalted butter, room temperature ($0.99)
3 cups powdered sugar ($1.08)
1 teaspoon vanilla extract ($0.03)

US Customary - Metric

Instructions

Prep. Preheat the oven to 350°F. Generously grease a Bundt pan.
Mix batter. In a large bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and salt. Add the eggs, melted butter, sour cream, milk, and vanilla extract. Mix with an electric mixer on medium speed until smooth.
Add peaches. Gently fold in the diced peaches.
Bake. Pour the batter into the prepared pan. Bake for 40 to 50 minutes, until a toothpick inserted into the center comes out clean.
Cool. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
Make frosting. In a mixing bowl, beat the cream cheese and butter on low speed until blended. Increase speed to high and beat for 2 to 3 minutes, until light and fluffy.
Finish. Frost the cooled cake, slice, and serve.

Notes

Moisture control. Limit peaches to 2 cups to avoid a dense texture.
Frozen or canned peaches. Thaw and drain thoroughly before using.
Sour cream swaps. Greek yogurt or 2 tablespoons additional milk can be used if needed.
Storage. Freeze the unfrosted cake tightly wrapped. Thaw completely, then frost before serving.

Nutrition