Summertime Peach Bundt Cake
Summer Peach Bundt Cake is the perfect way to celebrate the season with its juicy peach pieces and tender, buttery cake.
Simple and beautiful, this peach bundt cake is a classic buttery pound cake studded with peaches and topped with the perfect icing.
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 temperature
- 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
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Instructions
- Prep. Preheat your oven to 350°F (175°C) with the rack in the center. Prepare a 12-cup Bundt pan by greasing it with shortening and dusting with flour or using a non-stick cooking spray with flour added.
- Make the batter. In a large mixing bowl, cream the butter and sugar on medium-high speed for 3-5 minutes until light and fluffy. Then, add the eggs, one at a time, mixing on medium speed after each addition. Add the almond or vanilla extract.
- Combine the dry ingredients. Whisk together the dry ingredients in a separate bowl: flour, salt, and baking powder. Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed. Finally, stir in the diced peaches by hand.
- Bake. Transfer the batter to the prepared Bundt pan, spreading it evenly. Bake for 45-55 minutes until a toothpick inserted into the cake comes out clean or with a few moist crumbs. Let it cool in the pan for 15 minutes, then carefully turn it out onto a cooling rack. Let it cool completely for about 1 hour before frosting.
- Prepare the icing. In a small bowl with a whisk, mix the powdered sugar, hot water, vegetable oil, and a splash of peach juice. The icing should be thick and not pourable.
- Frost the cake. Transfer the icing into a piping bag (or a plastic bag with a corner cut off) and drizzle it over the cake. It will slowly drip down the sides and smooth out.
Notes
Nutrition
More Tips:
To prevent the cake from sticking, make sure to grease your Bundt pan really well with shortening and sprinkle it with flour, or use a non-stick spray that contains flour to make it easier for the cake to come out after baking.
Stick a toothpick into the middle of the cake. If it comes out clean or with a few moist crumbs, it means the cake is ready. Remember that every oven is different, so start checking at the 45-minute mark.
The frosting should be thick yet still able to drizzle. If it’s too thick, add a little more hot water; if it’s too thin, mix in more powdered sugar.
About the Ingredients
Here are ingredient swaps for this recipe:
- Butter: Try margarine or coconut oil instead.
- Granulated Sugar: Brown sugar or coconut sugar is a great alternative.
- Milk: You can use almond milk or soy milk.
- Almond Extract: Switch with vanilla extract.
- Peaches: Try fresh, frozen, or canned peaches instead.
Remember, these changes might alter the taste and texture a bit, but give them a try to see what works for you.
Enjoy this delightful Summer Peach Bundt Cake with family and friends. It’s a perfect treat for any summer gathering. Happy baking!
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
