Peach Bundt Cake Recipe with Peach Icing

This Peach Bundt Cake recipe is the perfect dessert to showcase juicy peaches! With ripe peaches in both the cake and the icing, it is bursting with fresh flavor!

This cake is incredibly moist, dense, and buttery. It’s easy to make, but beautiful enough for a fancy dinner party, bridal shower, or birthday!

I adapted my recipe for cinnamon swirl pound cake to come up with this peach cake recipe. My husband took it to work and said a couple of his co-workers said it was their favorite treat I’ve sent in so far. 😁

I’m especially proud of the icing. The peach puree makes it absolutely scrumptious, and it brings out the flavor of the peaches in the cake. So, so good.

Other recipes I found called for cinnamon, but I think almond extract does a better job of enhancing the peach flavor instead of masking it.

If you’re a peach lover, I think you are going to go crazy for this simple peach bundt cake!

Why You’ll Love This Peach Bundt Cake

• Butter and sour cream make it extra tender and moist.
• It makes a gorgeous presentation, but isn’t hard to make.
• Every bite is loaded with fresh peach pieces.
• The peach icing is to die for!
• Almond extract adds a depth of flavor that can’t be beat.

How to Make Peach Bundt Cake

1. PREP – Spread every crack and crevice of a 12 cup Bundt cake pan with shortening; dust with flour. Peel and dice 2-3 peaches, or until you have 2 1/2 cups. Preheat your oven to 300°.
2. DRY INGREDIENTS –  In a small bowl, whisk together the flour, salt, and baking soda.
3. BATTER –  Combine butter and sugar in a large bowl. Beat for 3-4 minutes at medium or medium-high speed with an electric mixer. (Or use a stand mixer.) Beat the eggs into the butter mixture one at a time.
   Stir in the flour mixture, then beat in the sour cream, almond extract, and vanilla. Fold in the diced peaches.
4. BAKE –  Spread the batter in the prepared pan. Bake at 300° for about 90 minutes, or until no wet batter clings to a toothpick when you poke it into the center of the cake. (Moist crumbs are fine.)
5. COOL – Let cool in the pan for about 15 minutes, then invert onto a cooling rack. Cool completely before drizzling with icing.
6. PEACH ICING – Puree the peaches and cream in a small food processor until smooth; set aside. Melt the butter in a small bowl. Add the powdered sugar, salt, almond extract, vanilla, and about half of the puree. Beat until smooth, adding puree as needed to get an icing consistency.
   (I added a bit too much puree to mine; yours could be thicker.)

Pro Tips:

• Use ripe but firm peaches for the best flavor and texture.
• Use room temperature butter and eggs for smooth texture.
• Don’t skimp on the beating times! You don’t use much leavening for this cake, so you need to make sure to beat in air if you want the cake to rise properly.
• Grease every detail of the Bundt pan thoroughly, then finish it off with a dusting of flour.
• Let the cake cool slightly before removing it from the pan.

Peach Bundt Cake Recipe Variations:

• If you don’t want to use almond extract, you can use all vanilla extract, or add a couple tablespoons of orange zest instead.
• This cake is also tasty with cream cheese frosting.
• Greek yogurt or plain yogurt can be used in place of the sour cream, but the cake is not quite as moist.

Frequently Asked Questions

Can You Freeze Peach Bundt Cake?

Yes. Wrap the cooled cake tightly in double layers of plastic wrap before adding the icing. Freeze the icing in a ziplock bag or freezer-safe container. It will last in the freezer for about 3 months.

Thaw at room temperature and add the icing before serving.

Can I use frozen peaches or canned peaches?

Fresh peaches are definitely best, but frozen peaches are a close second. Let them thaw, then pat them dry before dicing them. (You can use them frozen, but you will need to increase the bake time.)

If all you have is a can of sliced peaches, you can use them, but the cake won’t have the same fresh flavor. Tasty, but not the same, especially in the icing. After dicing them, remove all the excess moisture.

Do I have to use a glaze?

No, but I do highly recommend it! If you prefer, you can simply dust the top of the cake with powdered sugar.

Why did my Bundt cake stick?

The pan likely wasn’t greased thoroughly, or the cake didn’t cool long enough before being removed. Grease every crevice with shortening and dust with flour, or use Baker’s Joy cooking spray with flour.

Regular cooking spray does not typically work well enough for Bundt Pans.

More recipes using ripe peaches:

• Peach Pie with Graham Cracker Crust
• Cuisinart Peach Ice Cream Recipe
• Peach Bread Recipe
• Raspberry Peach Crisp
• Peaches and Cream Dessert
• Peach Milkshake

This Peach Bundt Cake recipe is best with fresh peaches, but if you use frozen peaches, you can enjoy a refreshing taste of summer all year long!