Peach Bundt Cake
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.
Servings: 12 slices
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
Serving: 1g | Calories: 610kcal | Carbohydrates: 68g | Protein: 9g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 12g | Cholesterol: 205mg | Sodium: 53mg | Fiber: 2g | Sugar: 36g