Peach Bundt Cake
This Peach Bundt Cake is buttery, tender, and packed with juicy peaches in every bite, finished with a sweet glaze that makes it impossible to resist.
A Peach Bundt Cake Worth Bragging About
There is something about a peach bundt cake that feels like summer wrapped up in a slice. This easy peach pound cake recipe takes everything you love about a classic peach pound cake recipe Allrecipes style and turns it into a showstopping bundt with that gorgeous fluted shape and a sweet glaze dripping down every ridge. Whether you are working with fresh peach pound cake fruit at the height of the season or reaching for a can in the pantry, this recipe delivers a tender, buttery crumb studded with juicy peach pound cake with canned peaches goodness in every single bite.
If you have ever made a peach cobbler pound cake mix recipe and wished it tasted more homemade, this is the upgrade you have been looking for. No shortcuts, no boxed mix, just real ingredients and a method that practically guarantees success.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy bundt pan with a nonstick coating, a reliable stand mixer, and ripe, fragrant peaches are what separate a good pound cake with peaches from an unforgettable one. These are the products that genuinely help this recipe shine:
Why This Recipe Works So Well
This cake leans on a few smart techniques that set it apart from a basic fresh peach pound cake. Sour cream is the secret weapon here, it keeps the crumb incredibly moist without weighing the cake down, even with all that fruit folded in. Creaming the butter and sugar thoroughly also builds the structure you need to support diced peaches without the cake sinking or turning gummy.
- Room temperature eggs and butter blend more evenly
- Tossing peaches lightly in flour can help prevent sinking, if your peaches are extra juicy
- Alternating wet and dry ingredients keeps the batter smooth and lump free
Chef's Tip: If your peaches are very ripe and watery, pat the diced pieces dry with a paper towel before folding them in. This little step keeps your peach pound cake recipe from becoming dense at the bottom.
Fresh Peaches or Canned, Either Way Works
One of the best things about this peach cobbler pound cake with canned peaches friendly recipe is its flexibility. Fresh, ripe peaches in the summer give you the brightest flavor and prettiest color flecks throughout the cake. Out of season, canned peaches in light syrup are a wonderful stand in, just drain and dry them well so excess liquid does not throw off the batter's texture.
Some bakers love adding a hidden surprise in the center for a fun peek a boo peach cake effect, where a ring of extra peach slices peeks through when you slice into the bundt. Feel free to experiment once you have the base recipe down.
Ready to make it? Here is the full step by step recipe:
Peach Bundt Cake
This Peach Bundt Cake is buttery, tender, and packed with juicy peaches in every bite, finished with a sweet glaze that makes it impossible to resist.
Ingredients
- 3 cups all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt, fine sea salt
- 1 cup unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract, pure, not imitation
- 1 cup sour cream, full fat, for a moist crumb
- 2 cups fresh peaches, peeled, diced small, or substitute well-drained canned peaches
- 1/2 tsp ground cinnamon, optional, for warmth
- 1 cup powdered sugar, for the glaze, sifted
- 2 tbsp peach juice or milk, more as needed to thin the glaze
Instruction
Preheat your oven to 325 degrees F (163 degrees C). Generously grease and flour a 10 to 12 cup bundt pan, making sure to coat every groove.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix just until combined.
Gently fold in the diced peaches and cinnamon by hand, being careful not to overmix the batter.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 55 to 65 minutes, or until a long skewer inserted into the center comes out clean or with just a few moist crumbs.
Cool the cake in the pan for 20 minutes, then carefully invert it onto a wire rack to cool completely.
Whisk together the powdered sugar and peach juice or milk until smooth, then drizzle generously over the cooled cake before slicing and serving.
Equipment
- 10 to 12 cup bundt pan
- Electric mixer or stand mixer
- Wire cooling rack
- Mixing bowls
- Whisk
- Rubber spatula
Notes
Serving, Storing, and Make Ahead Tips
This cake is wonderful served slightly warm with the glaze still a little soft, or fully cooled with a firmer, set glaze. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream takes it over the top for dessert.
For storage, keep the cake covered at room temperature for up to two days, or refrigerate for up to five. It also freezes beautifully without the glaze, just wrap it tightly in plastic and foil, then thaw overnight on the counter before adding fresh glaze the next day.
A Few Easy Variations
- Swap in nectarines or plums for a different fruity twist
- Add a streusel layer in the center for extra texture
- Stir a splash of bourbon or peach schnapps into the glaze for a grown up finish
Chef's Tip: Always cool your bundt cake in the pan for the full 20 minutes before inverting. Removing it too early is the most common reason bundt cakes break apart.
However you serve it, this peach bundt cake is the kind of dessert that disappears fast at potlucks, picnics, and Sunday dinners alike. Once you taste that first peach studded, glaze soaked slice, it might just become your new favorite way to use up a basket of summer peaches.
