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Peach Bundt Cake

This Peach Bundt Cake is tender, sweet and so delicious.  The peaches add the perfect touch of flavour…you want a piece now, I know it.

Got peaches? There are so many peaches in the markets right now and they are sweet and juicy and SO delicious…I just can’t get enough!  Sometimes I like to buy them by the case and it can be a challenge to use them up before they get too ripe.  But I’m usually up for the challenge!  I like to make jam, crisps, pies, chutneys you name it!  So recently I had some peaches calling out to me (they really did) and said that they wanted to be baked into a cake.  So of course I had to say yes.  Cake? Yes please.  😉

Peach Bundt Cake {A Pretty Life}

So I made a Peach Bundt Cake using the base from my Apple Bundt Cake, and it turned out beautifully!  The cake is moist and sweet and delicious.  And the peaches add the perfect touch of flavour…you want a piece now, I know it.

Peach Bundt Cake {A Pretty Life}

This Peach Bundt Cake is a perfect cake for breakfast or coffee/tea with friends and family.  It’s so good.  No one will be able to eat just one piece.

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Peach Bundt Cake

This Peach Bundt Cake is tender, sweet and so delicious.  The peaches add the perfect touch of flavour…you want a piece now, I know it.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 12 slices 1x

Ingredients

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  • 1/2 cup butter or margarine
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 4 tsp baking powder
  • 1 cup milk
  • 3 peaches (chopped)
  • 1 tsp cinnamon
  • 1/4 cup brown sugar

Instructions

  1. Preheat your oven to 350 degrees.
  2. Prepare a Bundt pan by rubbing the inside of the pan with butter then dust it lightly with flour. Set aside.
  3. With a mixer cream together the butter and sugar.
  4. Add the eggs, one at a time.
  5. Then add the vanilla.
  6. In a separate bowl, combine the flour and baking powder.
  7. To the butter mix, add 1/3 of the flour mix, then 1/2 of the milk. Repeat until all combined.
  8. In another bowl, combine the peaches, cinnamon and brown sugar. Let sit for 5 minutes.
  9. Put clumps of the cake batter around the bottom of the pan, followed with the peach mixture, and repeat until finished.
  10. Bake for 45 minutes.
  11. Let cool for about 10 minutes in the pan, then turn the cake out onto a plate, and sprinkle with sugar.

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 – – – –I hope you love it!

Peach Bundt Cake {A Pretty Life}

Looking for more peach deliciousness?

Have a delicious day!
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58 Comments

    1. Hi sorry for the late reply! I think you could absolutely use canned peaches, just without the juice of course. But I wouldn’t worry about rinsing off the syrup – I think it would be fine! Let me know how it goes!

  1. Mmmm…this looks SO yummy! I wanted to let you know that I’m featuring this post tonight at the Create & Share Link Party (7:00 PM MST)! Congratulations!!! Can’t wait to see what you share with us this week. 🙂

  2. Hi Jo-Anna,
    I made your amazingly delicious bundt cake – which, by the way, takes almost no time to put together [you already know that!] – and took it to share with colleagues at the office. Everyone raved about it!
    It was so good, I snuck a second piece to take home to my husband [who also loved it.]
    I plan on making another one for a family picnic before, sadly, peaches are gone for the season.
    Thanks for sharing this great recipe! It’s one of my all time favourites.
    ~ Jan

  3. THIS IS THE FIRST TIME I’M MAKING THE “PEACH BUNDT CAKE.” IT’S IN THE OVEN AND SMELLS JUST GREAT. CAN’T WAIT TO TASTE IT. WHEN I SERVE IT, I AM PUTTING FRESH PECHES AND WHIPPED CREAM ON TOP OF THE CAKE PIECES I SERVE.

  4. Okay— that just looks too awesome! Now I have a specific goal at the next outdoor market I go to! Oh, and I have to get a bundt pan 🙂 . The ingredient list looks great. Yum. Thank you!!!

  5. Just made this. It took 38 minutes in a fluted bundt pan. I reduced the white sugar to 3/4 cup. It could be reduced a tad more for our taste. The cake is good and it’s light. Next time I would add more peaches so you could have peaches in each bite. Thanks for sharing the recipe!

  6. To enhance the peach flavor, I substituted a little of the milk with peach schnapps…very good! Thank you for sharing the recipe.

  7. 5 stars
    I have a new bundt pan and was looking for a recipe to use it. This is in the oven now and it smells amazing! I can’t wait to try it.

    I had quite juicy peaches so i used some of the left over juice mixture to make a glaze for the warm cake (were big in icing here). Thanks for sharing!

  8. The cake is in the oven, can’t wait to taste it! I hated throwing all that wonderful, tasty juice down the drain, I hope it wasn’t suppose to go in the cake?, the recipe didn’t say. Maybe I could have used some in place of the milk, decrease the white sugar a bit.

  9. Just flipped this out of the pan; it smells wonderful. I used cup-4-cup GF flour, added a pinch of salt, four large peaches (which I peeled), and added a little bit of nutmeg and cardamom, along with the cinnamon. Looking forward to sharing with extended family tomorrow!

  10. 5 stars
    We recently moved into a new home and inherited a peach tree. I came across your recipe while searching what to make and was so happy! This cake was easy to make and delicious!! I took it to a family event and the entire cake was gone!!

    I did make a small tweak and added peach yogurt and only used 3/4 cups milk. The cake was perfectly peachy, soft and moist. I love the addition of brown sugar and cinnamon to the peaches before baking, it really amped up the flavor.

    I will be saving this recipe and making it again. Thanks for sharing!

  11. 3 stars
    The cake was easy to make. I used can peaches and added some of the juice to the milk for added flavor. It was light and not too sweet. My only somewhat negative comment is it could be a little more moist.

  12. 5 stars
    This was delicious …. made exactly as per the recipe and it was super moist with just enough sweetness.

    1. Hi! I have just added all of the nutrition information to the recipe so you can see that now. But just a quick answer is about 264 calories (considering this cake is sliced into 12 pieces).

  13. Hey, just decided to try this recipe. I wanted to ask that can we use granulated white and brown sugar in this recipe?

    1. Hi! In most baking recipes, you can substitute brown sugar for white sugar in a 1 to 1 ratio. So if the recipe calls for 1 cup white sugar, you can use 1 cup brown sugar instead. The sweetness level will be exactly the same, but the brown sugar may change the texture of your cake. So to answer your question, I think it would be ok to use both sugars.

  14. How many cups of batter does this recipe make? I have a 10 cup bundt pan, and I’m not sure if it will fit. Thanks! :))))))

  15. I just made this cake and it so delicious. It’s tender, not too sweet and perfectly peachy! I absolutely love this cake and can’t stop eating it! Thank you for this excellent recipe!

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