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This simple and easy peach bundt cake is one of the best ways to use up summer peaches. It’s a delicious vanilla-scented cake that is packed with fresh chopped yellow peaches. It’s great served naked or with cream cheese icing, powdered sugar, or even freshly whipped cream.
This simple peach bundt cake is the best addition to your summer dessert menu.
It’s made with chopped sweet yellow peaches and flavored slightly with vanilla.
If you have been reading my blog this summer you’ll see I’m in a HUGE peach mood and have made everything from peach topped French toast to white wine peach sangria.
It was only time that I decided to make a peach bundt cake!
This cake is simple to make and really lets the fresh fruit flavor shine through.
Trust me, if you’re a peach lover you’re going to LOVE this sweet and simple cake.
What is a bundt cake?
A bundt cake is any cake baked in a bundt pan.
If you’re wondering what a bundt pan is it’s a shaped cake pan reminiscent of a donut shape.
Bundt cakes are named for the shape not the flavor so that means bundt cakes can come in all different flavors.
A few I have made on the blog are Fourth of July Bundt Cake, Butterscotch Pumpkin Bundt Cake, Cream Sherry Bundt Cake, Pumpkin Spice Pudding Bundt Cake, or my Chocolate Orange Gingerbread Cake.
What type of peaches work best for this cake?
I used yellow peaches for this bundt cake but white peaches will work just as well.
The difference between the two is subtle but yellow peaches tend to have a little more acid and they are a bit more tart. They will sweeten as they ripen.
White peaches are less acidic, smell a bit more floral, and are sweet even while still on the firmer side.
Can I top this peach bundt cake?
Of course!
I opted to keep this cake plain because I really wanted the fresh peach flavor to shine through the cake.
However, if you’re looking to add a little sweetness here are a few options:
- Freshly whipped cream
- I would add a little vanilla extract or vanilla bean paste to pump up the flavor. To add sweetness you can add powdered sugar to the whipped cream.
- Powdered sugar
- It’s a simple topping but really works well for bundt cakes. If you have tried my cream sherry bundt cake you’ll know that’s what I top that bundt cake with.
- Cream cheese icing
- If you’re a fan of a traditional thick and creamy cream cheese icing use the recipe from my butterscotch pumpkin bundt cake. It’s so delicious and flavored with vanilla bean paste.
How do I store leftover bundt cake?
If you have any leftover bundt cake you’ll want to keep it covered for up to 3 days. I keep mine in the refrigerator as it helps with any molding if your home gets warm.
If left unfrosted you can freeze the cake for up to 3 months. To freeze I wrap in a few layers of plastic wrap and foil.
Love this peach bundt cake?
Why not try a few of my other delicious peach recipes?!
- Air Fryer Peach Fritters
- Frozen Peach Cobbler
- Blueberry Peach Cast Iron Crisp
- Tomato Peach Caprese Salad
- Vanilla Honey Peach Butter
- Cheesy Grilled Peach Jalapeno Turkey Burger
- Ginger Peach Crisp
Peach Bundt Cake
Ingredients
- 1 pound unsalted butter, room temperature
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 8 large eggs
- 4 cups all-purpose flour
- 2 cups chopped fresh peaches
Instructions
- Preheat the oven to 350 degrees F and spray a bundt pan with non-stick cooking spray, set aside.
- In the bowl of stand mixer add butter, granulated sugar, and vanilla extract.
- Using the paddle attachment beat on medium speed until smooth and creamy, about 2 minutes.
- Add in the eggs, one at a time, making sure that each egg is fully incorporated before adding another egg.
- On low, add in the flour slowly. Stop once the flour is fully incorporated. Overmixing the batter make the cake tough.
- Gently fold the peaches into the batter.
- Add the batter to the prepared pan.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- When fully baked remove from the oven, let cool for 5 minutes, run a knife around the edge and turn the cake onto a wire rack to cool.
- Serve plain, with cream cheese icing, powdered sugar, or whipped cream.
Notes
- 1 pound of butter is equal to 4 sticks of American butter.
- Vanilla bean paste can be used in place of vanilla extract.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was amazing and such a treat! Thank you!
Such a lovely summer cake. I can’t wait to make this and invite my friends over for a slice and a coffee. Yum!