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.
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.
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.
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.
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.
More Summer Desserts
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*This post was first published August 2014. It was updated August 2023.