Peach Bundt Cake

A Peach Bundt Cake Worth Bragging About

There is something about a peach pound cake recipe that feels like summer wrapped up in a slice. This Peach Bundt Cake is buttery and dense in all the right ways, studded with juicy bits of fresh peach, and finished with a sweet glaze that pools beautifully in every groove of the pan. It is the kind of easy peach pound cake recipe you will want to bake again and again, whether peaches are fresh off the tree or pulled straight from a can in the pantry.

If you have ever loved a peach cobbler pound cake mix recipe from a box, this homemade version takes that same comforting flavor and makes it so much richer. Real butter, real peaches, and a little patience in the mixing bowl turn out a cake that tastes like it came from a bakery.

Before we get cooking, the right tools and ingredients really do make a difference here. A sturdy bundt pan with good nonstick coating, a reliable hand mixer, and a few quality baking staples will set you up for a cake that releases cleanly and bakes evenly every time.

Why This Peach Pound Cake Works

This isn't just another peach cake recipe. A few small details make a big difference in the final texture and flavor.

• Sour cream keeps the crumb tender and moist for days, not just on day one.
• Room temperature butter and eggs help the batter emulsify smoothly, which means a finer, more even crumb.
• Tossing the peaches in cinnamon before folding them in adds warmth without overpowering the fruit.

Chef's Tip: Pat your diced peaches dry with a paper towel before folding them into the batter. Whether you are using fresh peach pound cake fruit or canned, extra moisture is the number one reason bundt cakes turn out gummy near the center.

Fresh Peaches vs Canned Peaches

One of the best things about this fresh peach pound cake is how forgiving it is. If you are working with a peach pound cake with canned peaches because fresh ones are not in season, that is absolutely fine. Just drain the can thoroughly and dice the peaches small so they distribute evenly through the batter instead of sinking to the bottom.

For a fun twist, you can also try a peek a boo peach cake style presentation. Instead of folding all the peaches into the batter, layer half the batter in the pan, arrange a ring of peach slices on top, then cover with the remaining batter. When you slice the cooled cake, you get a pretty peach pattern peeking through the center of every piece.

How To Get That Bakery Style Crumb

The biggest mistake people make with any pound cake, including this one, is overmixing once the flour goes in. Mix on low speed and stop as soon as the dry ingredients disappear into the batter. Overworked batter develops too much gluten, which leads to a tough, dense cake instead of that soft, tender slice you are after.

Baking low and slow at 325 degrees F is also key. Bundt pans are thick and hold a lot of batter in the center, so a gentler oven temperature gives the cake time to bake through evenly without the edges drying out or burning before the middle sets.

Ready to make it? Here is the full step by step recipe:

Peach Bundt Cake

This Peach Bundt Cake is buttery, moist, and packed with sweet peach flavor in every bite, finished with a simple glaze that makes it irresistible.

Prep:20 mins

Cook:65 mins

Total:85 mins

Yield:12 servings

Cuisine:American

Yield: 12 servingsCalories: 385Protein: 5g

Carbs: 52gFat: 18gSat. Fat: 10gFiber: 1gSugar: 34gSodium: 210mg

Ingredients

Units

USM

Scale

1x2x3x

• 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
• 3/4 cup sour cream, full fat, for the most tender crumb
• 2 cups fresh peaches, peeled and diced small, or substitute well-drained canned peaches
• 1/2 tsp ground cinnamon, optional, tossed with the peaches
• 1 cup powdered sugar, for the glaze
• 2 tbsp milk, or more as needed to thin the glaze

Instruction

1

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 well.

2

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3

In a large bowl, beat the softened butter and granulated sugar together on medium speed for 3 to 4 minutes, until pale and fluffy.

4

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

5

With the mixer on low, alternate adding the flour mixture and the sour cream, beginning and ending with the flour. Mix just until combined, being careful not to overbeat.

6

Toss the diced peaches with the cinnamon, then gently fold them into the batter by hand using a spatula.

7

Pour the batter into the prepared bundt pan and smooth the top with a spatula.

8

Bake for 60 to 70 minutes, or until a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs.

9

Let the cake cool in the pan on a wire rack for 15 to 20 minutes, then carefully invert it onto the rack to cool completely.

10

Once the cake has cooled, whisk together the powdered sugar and milk until smooth, adding more milk a teaspoon at a time for a pourable consistency.

11

Drizzle the glaze over the top of the cooled cake, letting it drip down the sides, then slice and serve.

Equipment

• 10 to 12 cup bundt pan
• Electric hand mixer or stand mixer
• Mixing bowls
• Rubber spatula
• Wire cooling rack
• Whisk

Notes

Store this peach bundt cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. It also freezes beautifully unglazed, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw overnight at room temperature before glazing and serving.

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Serving and Storing Your Peach Bundt Cake

This cake is wonderful on its own with a cup of coffee, but it also pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for dessert. A few serving and storage notes to keep in mind:

• Let the cake cool completely before glazing, or the glaze will simply melt and slide right off.
• Store leftovers covered at room temperature for up to two days, or refrigerate for up to five days.
• This cake freezes wonderfully unglazed. Wrap it tightly and freeze for up to three months, then thaw and glaze fresh when you are ready to serve.

Chef's Tip: If you are short on time, this same batter and method works in two standard loaf pans instead of a bundt pan. Just reduce the bake time to about 45 to 55 minutes and check for doneness with a toothpick.

However you serve it, this peach bundt cake recipe is proof that a few humble ingredients, a ripe peach, real butter, and a little vanilla, can turn into something truly special.