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Peach Bundt Cake

ByJo-Anna Rooney Posted Updated
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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

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4.7 from 20 reviews

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

Scale
  • 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}

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Have a delicious day!
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Hi I'm Jo-Anna Rooney, the creator, director, baker, maker and home decorator here at A Pretty Life in the Suburbs! I'm sharing a simple home life through fresh and easy recipes and uncomplicated home tips and home decor.

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66 Comments

      1. I’m getting ready to make this cake, and was wondering if you can you freeze it after it’s completely cooled? I have lots of peaches to use up.

        Reply

      2. I made this with fresh peaches and it was outstanding! I gave some to my neighbors with homemade peach ice cream and they loved it. Absolutely delicious and It was the lightest cake I have ever made. 10 stars!! Everyone has to make this you will not be dissapointed at all. Fantastic.



        Reply

    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!

      Reply