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Deliciously moist Peach Bundt Cake with fresh peaches and a sweet glaze
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Peach Bundt Cake

Creamy, juicy, and irresistibly tender, this Peach Bundt Cake is the perfect dessert for summer gatherings or cozy weekend baking.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Easy, Fruit
Servings: 12 servings

Equipment

  • Bundt Pan
  • Mixing Bowl
  • Hand Mixer

Ingredients

Dry Ingredients

  • 3 cups All Purpose Flour
  • 3 cups Granulated Sugar
  • 1/4 tsp Salt

Wet Ingredients

  • 1.5 cups Unsalted Butter, softened
  • 8 oz Cream Cheese, softened
  • 6 large Eggs
  • 2 tsp Vanilla Extract divided

Fruits

  • 1 cup Diced Peaches, fresh or canned juices drained off
  • 2 pieces Peaches, sliced fresh or 8 oz canned sliced peaches with juices drained

Toppings

  • 1/2 cup Brown Sugar for topping
  • 1/4 cup Melted Butter for topping
  • 1 cup Confectioners Sugar for glaze
  • 2-3 Tbsp Milk for glaze, adjust to desired thickness
  • 2 Tbsp Brown Sugar for sprinkling on cake before baking

Instructions

  • Preheat the oven to 300 degrees F and grease a large bundt pan generously with cooking spray or butter.
  • In a large mixing bowl, cream together 1.5 cups softened unsalted butter, 3 cups granulated sugar, and 8 oz softened cream cheese until smooth and combined.
  • Add the 6 large eggs one at a time, mixing after each egg until incorporated. Stir in 2 tsp vanilla extract.
  • Gradually add 3 cups all-purpose flour into the batter, about 1/2 cup at a time, mixing on low speed. Scrape down the sides of the bowl and mix in 1/4 tsp salt until batter is fully combined.
  • Gently fold 1 cup diced peaches into the cake batter with a spatula.
  • Prepare the topping: melt 1/4 cup butter and stir in 1/2 cup brown sugar until combined. Place the 2 sliced peaches in the bottom of the greased bundt pan in a single decorative layer.
  • Pour the brown sugar and melted butter mixture over the sliced peaches. Sprinkle 2 Tbsp brown sugar lightly over the peach layer for extra caramelization.
  • Pour the prepared cake batter evenly on top of the peach topping. Gently tap the bundt pan on the counter a few times to remove any large air bubbles.
  • Bake at 300 degrees F for 60–70 minutes. Start checking at 60 minutes: insert a toothpick into the center; it should come out clean or with a few moist crumbs.
  • Allow the cake to cool in the pan on a wire rack for 20–30 minutes. Then invert the pan onto a serving plate so the peach-topped side is up.
  • Prepare the glaze by whisking together 1 cup confectioners sugar, 1 tsp vanilla extract, and 2–3 Tbsp milk until you reach the desired consistency. Drizzle the glaze over the cooled cake and let set before slicing.

Notes

Store leftover peach bundt cake covered at room temperature for up to 2 days. For longer storage, keep wrapped in plastic wrap or in an airtight container in the refrigerator for up to 5 days.