Peach Bundt Cake
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. 😉
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.
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.
Peach Bundt Cake
Ingredients
- 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
- Preheat your oven to 350 degrees.
- Prepare a Bundt pan by rubbing the inside of the pan with butter then dust it lightly with flour. Set aside.
- With a mixer cream together the butter and sugar.
- Add the eggs, one at a time.
- Then add the vanilla.
- In a separate bowl, combine the flour and baking powder.
- To the butter mix, add 1/3 of the flour mix, then 1/2 of the milk. Repeat until all combined.
- In another bowl, combine the peaches, cinnamon and brown sugar. Let sit for 5 minutes.
- Put clumps of the cake batter around the bottom of the pan, followed with the peach mixture, and repeat until finished.
- Bake for 45 minutes.
- Let cool for about 10 minutes in the pan, then turn the cake out onto a plate, and sprinkle with sugar.
– – – –I hope you love it!
Looking for more peach deliciousness?
- Beet and Peach Homemade Barbecue Sauce (Tomato Free) from My Mommy Moment
- Peaches and Cream Bars from My Organized Chaos
- Peach Crisp with Coconut & Ginger Crumble By Frugal Mom Eh
- Peaches and Cream Oatmeal Muffins by Family Food and Travel
- Peach Bellini Mocktail by This Lil Piglet
- Easy Peach Jam
- Peach & Apricot Pie
- Peach Raspberry Crisp
- Ginger Peach Chutney
Have a delicious day!
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.
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!
Best. Cake. Ever.
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!
Hi Aisha! I’m so happy you enjoyed this recipe…it’s a perfect way to use up peaches!
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.
Could I use peach pie filling instead of peaches?
Hi Becca! I’m not really sure…I think it might be a bit too jammy to add to the cake…the peaches are more like chunks in the cake.
This was delicious …. made exactly as per the recipe and it was super moist with just enough sweetness.
I’m so happy you enjoyed it Anne!
i would like to know how many calories per serving pls
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).
Hey, just decided to try this recipe. I wanted to ask that can we use granulated white and brown sugar in this recipe?
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.
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! :))))))
Hi Rebeka! I typically use a 10-12 cup size Bundt pan for my recipes so your pan is great!