Get ready to indulge in a slice of heaven with this amazing Peach Bundt Cake. Loaded with juicy, flavorful peaches and a hidden cinnamon sugar swirl, it's the ultimate summer treat.
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Get ready for a taste of summer! Juicy peaches are at their prime during the hot months, and I've got a couple of bags sitting on my counter right now.
I can't wait for these peaches to ripen! Once they do, I'm going to turn this apple bundt cake into another delicious peach cake. Last time I made it, I added a secret cinnamon swirl inspired by this sour cream coffee cake.
Wow! You won't believe how incredible this summer cake is. The addition of fresh juicy peach chunks and a delightful cinnamon sugar swirl give it such a great flavor.
Why Make This Peach Cake Recipe
This peach cake is a delicious dessert to make when peaches are in season. With their juicy goodness, they add a moist and dense texture to each bite.
- Peach flavor. The star of the cake are the sweet, juicy peaches, which gives the cake a natural fruitiness.
- Moist and tender texture. The peaches, along with butter and brown sugar give this cake so much moisture.
- Beautiful presentation. Bundt cakes have a distinct round shape which is sure to catch your eye on the dessert table.
Main Ingredients
All you need are basic pantry ingredients and a bag of fresh peaches to make this delicious peach bundt cake recipe.
- Butter - Creates a light and tender texture in the cake.
- Brown Sugar - Sweetens the cake and also keeps it moist.
- Canola Oil - Adding a little bit of oil with the butter will make a moist and tender crumb texture.
- Eggs - Binds all the ingredients together.
- Peaches - Adds a juicy fruity texture to the dessert.
- Flour - Provides the structure when combined with the other ingredients. Read how to measure flour, so you do not add too much.
- Spices - A combination of cinnamon, nutmeg, ginger, and vanilla extract gives this cake a great flavor.
- Baking Soda - Provides the lift as the cake bakes.
- Cinnamon Sugar Filling - A mixture of brown sugar, cinnamon, and butter melts into the cake batter as it bakes.
How to Make a Peach Bundt Cake
Make a mouthwatering peach bundt cake in no time! Fresh peaches and a delicious sweet glaze combine to create the perfect summer treat.
- Make the filling. Stir together the brown sugar and cinnamon in a small bowl. Use a fork to cut the cold butter into it.
- Mix the wet ingredients. Beat the butter, sugar, and oil until creamy. Add the eggs and vanilla and mix it again.
- Stir together the dry ingredients. Combine the dry ingredients in a bowl. Slowly mix them into the wet mixture.
- Add the peaches and filling. Gently stir in the diced peaches. Spoon half the batter into a greased bundt cake pan. Spoon the filling onto the batter, keeping it away from the sides of the pans. Top with the rest of the batter.
- Bake and cool. Place pan in oven and bake until a toothpick inserted in the center comes out mostly clean. Let cool completely on a wire rack before adding a glaze or cream cheese frosting.
Storage Recommendations
On the Counter - Keep the cake in a loosely sealed container at room temperature for 2-3 days.
In the Refrigerator - To keep the cake for 5-6 days, keep it in a tightly sealed container in the fridge.
Tips and Tricks
- Toss the diced peaches in a little bit of flour to keep them from sinking in the cake batter while baking.
- Use a toothpick to check the center of the cake to see if it is done.
- Allow the cake to cool in the hot pan for at least 10 minutes before turning it out onto a plate.
- Do not add the glaze until the cake is completely cool. If the cake is even slightly warm, the glaze will melt into a puddle at the bottom of the cake plate.
- This cake is also delicious served with a sprinkling of powdered sugar or a scoop of vanilla bean ice cream.
FAQs
I prefer to take the peels off the peaches before adding them to this bundt cake. You can leave them on though. It will just add a little bit of texture to the cake.
The batter for this cake will fill one large bundt cake or two 9x5 loaf pans. Bake for about 45-50 minutes or until a toothpick inserted in the center comes out mostly clean.
Yes, just make sure to drain and thaw them very well to remove the excess juice and moisture.
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Recipe
Peach Bundt Cake Recipe
This fresh peach cake has a hidden pocket of cinnamon sugar filling. It is an amazing cake to enjoy with a cup of coffee and friends.
Ingredients
For the Filling
- ½ cup packed brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon unsalted butter, cold
For the Cake
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ¼ cup canola oil
- 2 teaspoons vanilla extract
- 3 large eggs
- 3 cups all purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 3 cups finely diced peaches (peel if using fresh)
For the Glaze
- 1 cup powdered sugar
- 4 teaspoons water
Instructions
- Preheat oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray.
- Combine the filling ingredients. Cut the cold butter in with a fork until it resembles sand. Set aside.
- Mix the butter, sugar, and oil until mixed. Add the vanilla and eggs and mix again.
- Stir together the flour, cinnamon, nutmeg, ginger, baking soda, and salt. Slowly add to the butter mixture until it is all mixed in.
- Stir in the peaches gently. Spoon half the batter into the prepared pan.
- Spoon the cinnamon filling into the center of the cake batter all the way around. Keep it from touching the sides of the pan. Cover the filling with the remaining cake batter.
- Bake for 55-60 minutes. Remove from the oven and cool in the pan 10-15 minutes before flipping out onto a plate. Cool completely.
- Stir together the powdered sugar and water. Spoon over the top of the cake. Let set.
Notes
- I diced the peaches. You could also use a fork to smash the chunks finer, so the chunks of peach are not as visible in the cake slices.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 345Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 67mgSodium: 165mgCarbohydrates: 45gFiber: 1gSugar: 26gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*This post was first published August 2014. It was updated August 2023.
Marci
I love the flavor combination, and it looks o moist, my family will love it.