Peach Cake Recipe (Bundt Cake)
Amazing Peach Cake (Bundt Cake Recipe) – Slice into summer with this heavenly Peach Cake, dappled with fresh ripe peaches and drizzled with sweet cream glaze!
Peaches and Cream Cake
I was at my local grocery store a few days ago and guess what I found.
Fresh. Local. Peaches.
Do you know what that means? Summer is really truly here.
No more wishing for summer, and dreaming of peach cake and lavender lemonade. It’s actually time to make them!
Peach Cake Recipe with Sour Cream and Fresh Peaches
There are very few things in life that make me happier than fresh ripe peaches.
As a child, I would sit on our back porch on steamy summer afternoons, next to the big bushel of peaches my mom had brought home from the farmer’s market. With my brothers and sisters, I would ravishingly devouring peach after peach, until mom finally told us we had had enough. Then we wiped the sticky-sweet juice off our chins and counted our pits. It was somewhat of a contest.
Once I counted 4 pits before mom caught us!
Easy Peach Bundt Cake
Every year I keep my fingers crossed that the weather will be suitable for a good crop of peaches. They are temperamental, you know.
When peaches are good, they are really good. Soft, juicy, and almost creamy, with a tangy-sweet essence that lingers on long after you eat them.
When peaches are bad, don’t even bother. The blight flavor and mealy texture are a huge disappointment. On such occasions, I throw in the towel and bake with frozen peaches.
Well, based on my first taste of the season, I think it’s going to be a good year for peaches. So today I’m paying homage to my beloved peach with a Peaches n’ Cream Cake.
How To Make This Juicy Peach Cake
What Ingredients You Will Need
- Unsalted Butter (softened)
- Granulated Sugar
- Large Eggs
- All-Purpose Flour (divided)
- Baking Soda
- Salt (kosher salt or table salt)
- Sour Cream
- Pure Vanilla Extract
- Diced Peaches – fresh or frozen, with or without skins
- Powdered Sugar
- Heavy Cream
- Orange Juice or Pineapple Juice
Instructions
Preheat the oven to 375 degrees F. Grease and flour a 10-inch bundt pan (10- to 15-cup pan.)
In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then add the sour cream and vanilla. Mix until smooth.
Scrape the bowl, then slowly add the flour mixture to the wet mixture. Scrape the bowl again.
Toss the peaches with the remaining 1/4 cup of flour. Scoop a third of the batter into the Bundt pan, then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches.
Place in the oven and reduce the temperature to 325 degrees F. Bake for 60-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the powdered sugar, heavy cream, and orange juice. Drizzle the glaze over the top of the cake.
Get the Complete Printable Peach Cake Recipe Below. Enjoy!
Bundt Cake Recipe for Spring and Summer
This peach cake is something spectacular.
The cake itself is tender and sweet with the fresh creamy flavor of sour cream. It’s freckled with little morsels of sun-ripened peaches, then drizzled with a sweet cream glaze.
It’s not a fussy cake, but a relaxed, homey cake to slice and serve on sultry summer evenings.
It’s the kind of cake you take to a barbecue, or nibble on at a neighborhood picnic. I assure you, that your neighbors will be asking for this peach cake recipe after they have a taste.
This ultra-moist cream cake with tangy-sweet bits of peach, tastes of summer sunshine.
How Long Can I Keep Bundt Cake In The Fridge?
You can store leftover cake, wrapped in plastic wrap, at room temperature for up to a week, and in the refrigerator for up to 2 weeks.
How Do I Keep This Cake Moist?
There are 2 things you can do to protect the bundt cake’s moisture level. First, cover it with plastic wrap. Second, store it a room temperature inside a cake dome.
Can I Make This Peach Cake With Other Fruits?
Of course, you can! Use other stone fruit like nectarines, plums, and apricots for delicious variations.
More Summertime Cakes
- Strawberry Yogurt Cake
- Easy Peach Cobbler
- Tres Leches Cake with Mango Cream
- Perfect Southern Caramel Cake
- Magic No Bake Chocolate Eclair Cake
- Best Cream Cheese Pound Cake
- White Chocolate Cheesecake with Mixed Berries ~ Bakers Royale
- Kiwi Cake ~ Tarla Dalal
Check out the printable recipe card below for nutritional information including calories, carbohydrates, protein, cholesterol, sodium, fiber, calcium, and vitamin c percentages.
Peach Cake Recipe
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 3 large eggs
- 2 3/4 cups all-purpose flour divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1 pound diced peaches fresh or frozen, with or without skins
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon orange juice or pineapple juice
Instructions
- Preheat oven to 375 degrees F. Grease and flour a 10-inch bundt pan (10- to 15-cup pan.)
- In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then add the sour cream and vanilla. Mix until smooth.
- Scrape the bowl, then slowly add the flour mixture to the wet mixture. Scrape the bowl again.
- Toss the peaches with the remaining 1/4 cup of flour. Scoop a third of the batter into the Bundt pan, then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches.
- Place in the oven and reduce the temperature to 325 degrees F. Bake for 60-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the powdered sugar, heavy cream, and orange juice. Drizzle the glaze over the top of the cake.
Video
Nutrition
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Great cake! I made a half recipe, and also substituted half the APF with almond flour, and used yogurt instead of sour cream. Came out delicious.
did you thaw the frozen peaches?
Hi Big Jim,
If you use frozen peaches, set them out and dice first, before you prepare the batter. They will thaw quickly.
Ahhhhmazing! I used frozen peaches because really good peaches are few and far between here. It really doesn’t need the icing.
Great recipe!!! I’ve made it two times in the past few weeks – shared with family and everyone loves it! I did make two teeny tiny changes (sigh, sorry to be one of “those” reviewers!). I used 2 tsp of vanilla instead of 1 Tbl….. personal preference…and I did not have 1 pound of peaches so I used 1/2 lb of fresh peaches and 1/2 lb of fresh blueberries. We liked it so much that this is how I made it the second time too! I love your trick to get a crunchy “crust” – I’m going to try that method with other Bundt cakes I make too! Thanks for a delicious recipe!!
This is the Peach Cake Recipe I have been looking for to make for my friends Birthday next week. She will be 96 yrs. old. Question: can I add more diced Peaches ?? Will that make it to wet and soggy?? In your Instructions you said to Preheat the Oven to 375 degrees. Why ??
Later you say to decrease the oven to 325 degrees. Which one is right ??
Thanks for your reply in advance. Please email me, so I can know quickly ?? Thanks!!!
Hi Aunt Jackie!
I personally wouldn’t add more peaches, or the cake batter might become too moist and have trouble baking all the way through. The reason I start the oven out at a higher temperature, then lower it, is so that the crust starts to form immediately when the pan is placed in the hot oven. This gives the cake better stability when it’s time to remove it from the pan. Yet as a whole, it needs to bake lower and slower to reach the proper consistency. Hope this helps!
Absolutely delicious and got rave reviews. I followed the recipe exactly, no modifications.
Made this for my husband’s birthday. It was AMAZING. Such the hit, that I had to make it for my son’s birthday, Easter and Mother’s Day!! Love.love.love it!!
This was wonderful and yummy. My family loved it 💙. Thank you.
Does this cake have to be refrigerated?
Hi Jann,
It can sit out at room temperature, covered, for 2-4 days. If you plan to keep it longer, you should refrigerate it.
So delicious! Moist! And it begs for another slice. A friend introduced me to your wonderful cake, and I begged her to share the recipe. Absolutely wonderful. This is going to be one of my favorite summer dessert recipes for sure.
This cake was the bomb! Didn’t even need the drizzle, but of course I had to use it. Was so moist and sweet and dreamy. Took it to a family dinner and everyone raved about it. I’m already wanting to make it again. Do you think I could omit the peaches and make it in 2 round cake pans so I can layer it and frost it this time. I saw a previous comment about using the strawberry recipe but I just really loved this cake…
LOVE THIS CAKE SO YUMMY