Simple and beautiful, this peach bundt cake is a classic buttery pound cake studded with peaches and topped with the perfect icing.
Table of contents
❤️ Why you’ll love this recipe
- Super pretty: The icing won’t run, making sure your cake is lovely enough for a party
- It’s delicious, packed with flavor and perfect for summer. The butter, sugar, and peaches make it irresistible
- There’s plenty of peach flavor with peaches in the cake and icing too.
🧂 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this sweet buttery cake:
- unsalted butter
- granulated sugar
- large eggs
- baking powder
- all-purpose flour
- salt
- milk
- diced peaches (canned is fine and what I always use)
- powdered sugar
- hot water
- vegetable oil
- peach juice from the can
🥣 Equipment
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- 10-12 cup Bundt pan
- Large mixing bowl
- Hand mixer or stand mixer
🍴Instructions
Step One: Prepare
Preheat the oven to 350 degrees Fahrenheit with the rack in the middle. Prepare a 12-cup Bundt pan by coating it with shortening and flour or using a non-stick cooking spray with flour added.
Step Two: Make the Batter
In a mixing bowl, cream the butter and sugar until light and fluffy, 3-5 minutes. Add one egg at a time, mixing on medium after each addition. In a second mixing bowl, combine the dry ingredients (flour, salt, and baking powder). On low speed, gradually incorporate the flour components into the butter mixture with 1/3 of the milk at a time
Step three: add thE fruit
Finally, add in the peaches by hand. Pour the batter into the pan.
Step FouR: Bake
Bake 45-55 minutes until a toothpick inserted into the cake comes out clean or with a few moist crumbs. Allow to cool in the pan for fifteen minutes, then carefully turn out onto a cooling rack. Allow it to cool for 1 hour before frosting. Allow the cake to cool for ten minutes before carefully removing it from the pan and placing on a rack. Allow one hour to pass before frosting.
Step FIVE
In a small mixing bowl, whisk the icing ingredients until they are well combined. You will not be able to pour it. Transfer to a plastic bag and cut off one of the corners to use as a piping bag on the cake. It will drip down the sides somewhat before smoothing out.
🥫 Storage instructions
This cake will last quite well at room temperature, wrapped in aluminum foil or plastic wrap for up to 5 days.
An unfrosted cake also freezes well. Wrap the Bundt cake cake tightly in aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag. It will keep for up to 6 months in the freezer.
🔍 FAQs
Yes, but you won’t have the needed juice for the icing. Canned is cheaper anyway 😊
This recipe will make 2 small BUndt cakes or 4 quartet Bundt cakes. Reduce the baking time for 35 minutes for small and 25 for quartet.
Simply substitute gluten free flour. It tends to work well in pound cake recipes, but I haven’t personally tried it.
👩🏻🍳 Expert tips
If you’re using fresh peaches, make sure you use ripe peaches that are not too soft. You want them to retain their shape and not turn to mush when baked.
This cake is quite sticky, so be sure to spray your pan well.
I’ve always thought pound cake is best on day 2. The flavors have time to meld and it’s even more moist.
📘 Related Recipes
- Blackberry Bundt Cake is very similar (you can also combine both fruits in one cake!)
- If peaches are in season, make peach mojitos!
- Cinnamon Sugar Peach Apple Pie
- Peach Ice Cream would be great on the side.
- Try a glass of raspberry peach sweet tea or peach raspberry lemonade
📖 Here’s the recipe
Summer Peach Bundt Cake
Equipment
- 10-12 cup Bundt pan
- Large mixing bowl
- Hand mixer or stand mixer
Ingredients
For the Cake
- 1 cup unsalted butter softened to room temperaure
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons almond or vanilla extract
- 2 teaspoons baking powder
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup milk room temperature
- 3 cups diced peaches (reserve the juice) canned is fine
For the Icing
- 2 cups powdered sugar or more as needed
- 2 tablespoons hot water or more as needed
- 1 tablespoon vegetable oil
- 1 splash peach juice
Instructions
- Preheat your oven to 350 degrees with the rack in the center. Prepare a 12-cup Bundt pan by greasing it with shortening and dusting with flour or by using a non-stick cooking spray with flour added.
- Cream the butter and sugar together on medium-high for 3-5 minutes until light and fluffy. add the eggs, one at a time, mixing on medium. Add the almond extract or vanilla if using.
- In a separate bowl, combine the dry ingredients (the flour, salt, and baking powder). Add the dry ingredients to the butter mixture on low speed, 1/3 at a time, alternating with the milk. Finally, stir in the peaches by hand. Transfer batter into prepared pan.
- Bake 45-55 minutes until a toothpick inserted into the cake comes out clean or with a few moist crumbs. Allow to cool in the pan for fifteen minutes, then carefully turn out onto a cooling rack. Allow it to cool for 1 hour before frosting.
- Mix the icing ingredients in a small bowl with a whisk. It will be very stiff and not pourable. Transfer into a plastic bag and cut the corner to pipe onto the cake. It will slowly drip down the sides a bit and smooth out.
