Go Back
–+ servings

Peach Bundt Cake Recipe

Kara
This delicious cake is a perfect way to make use of those sweet summer peaches! You might want to eat the peach icing by the spoonful!
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cool Time 1 hour 30 minutes
Total Time 3 hours 30 minutes
Course Dessert: Cakes and Cupcakes
Cuisine American
Servings 16 servings
Calories 457 kcal

Equipment

Ingredients
  

Cake Batter

  • 3 cups all purpose flour (15 ounces)
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 cup salted butter, softened to room temperature
  • 3 cups sugar
  • 6 large eggs, at room temperature
  • 1 cup sour cream
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • 2 ½ cups diced fresh peaches

Peach Icing

  • 4 Tbsp diced fresh peaches
  • 1 Tbsp cream (or milk)
  • 2 Tbsp salted butter, melted
  • 1 ½ cups powdered sugar
  • 1 pinch salt
  • ¼ tsp almond extract
  • ¼ tsp vanilla extract

Instructions
 

For cake:

  • Generously spread shortening in a 12-cup Bundt pan and dust with flour. Tap out the excess flour. Peel and dice 2-3 fresh peaches. Preheat your oven to 300°.
  • Whisk together the flour, salt, and baking soda in a small bowl.
  • In a large mixing bowl, beat the butter and sugar at medium speed for 3-4 minutes with an electric hand mixer. Beat the eggs in one at a time, occasionally scraping the sides of the bowl with a silicone spatula.
  • Add the dry ingredients and stir in just until combined.
  • Beat in the sour cream, almond extract, and vanilla, scraping the bottom of the bowl. The batter should be smooth. Fold in the diced peaches.
  • Spread the batter into the prepared Bundt pan. Bake at 300° for about 90 minutes, or until a cake tester or toothpick inserted in the middle comes out with no wet batter.
  • Let the cake cool in the pan for about 15 minutes, then carefully invert onto a cooling rack. Cool for 60-90 minutes.

Peach Icing

  • After the cake is cool, prepare the icing. Blend the diced peaches and cream in a food processor until very smooth. Set aside.
  • Melt the butter in a glass bowl. Add the powdered sugar, salt, almond extract, and vanilla. Beat in half of the peach puree, then add as much as needed to get a pourable consistency. Spread over the top of the cake and let it run down the sides.

Notes

  • To bring your eggs to room temperature quickly, you can place them in a bowl of very warm water for a few minutes. 
  • If you don't have a way to puree the peaches for the icing, you can use orange juice instead.
  • Leftover cake can be stored in an airtight container for 3-4 days at room temperature. I love using this cake taker. 

Nutrition

Serving: 1sliceCalories: 457kcalCarbohydrates: 70gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 105mgSodium: 228mgPotassium: 107mgFiber: 1gSugar: 52gVitamin A: 682IUVitamin C: 1mgCalcium: 33mgIron: 2mg
Keyword peach bundt cake
Tried this recipe?Let us know how it was!