Summer Peach Bundt Cake
A from-scratch pound cake studded with sweet peaches. Top it off with the perfect icing for a stunning summer dessert.
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
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
If you have fresh peaches, they will add extra flavor to the cake. Simply peel and chop them, and keep any juice for the icing.
Make sure your butter, eggs, and milk are all at room temperature before you begin to help them blend better and give you a smoother batter.
If you don't feel like making the icing, sprinkle the cake with powdered sugar and serve it with fresh berries.
When adding the flour and milk, mix at low speed and only until everything is mixed. Mixing too much can make the cake heavy.
Nutrition
Calories: 489kcal | Carbohydrates: 78g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 296mg | Potassium: 90mg | Fiber: 1g | Sugar: 54g | Vitamin A: 585IU | Calcium: 82mg | Iron: 2mg
Servings: 12 slices
Calories: 489kcal