This peaches and cream bundt cake wraps everything you love about summer into one tender, buttery cake. It’s soft, full of juicy peach flavor, and topped with a silky cream glaze that looks beautiful on any table. Whether you’re baking with fresh peaches or using canned, this cake stays moist and flavorful for days.
It’s easy enough for a weeknight treat but special enough for parties, potlucks, and holidays. If you like peaches and cozy, bakery-style desserts, this one’s a keeper.
Table of Contents
What Makes This Recipe So Good
- Moist, tender crumb: Sour cream and a touch of oil in the batter keep the cake soft without being dense.
- Real peach flavor: Chopped peaches and a hint of vanilla and almond extract give the cake a nostalgic, fresh taste.
- Foolproof bundt texture: The bundt pan helps the cake bake evenly and hold a pretty shape with minimal effort.
- Balanced sweetness: The cream glaze adds just enough sweetness without overpowering the fruit.
- Flexible ingredients: Works with fresh, frozen, or canned peaches—and you can adjust the spice or extracts to your taste.
Ingredients
- For the cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon (optional but lovely with peaches)
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1/3 cup neutral oil (canola or vegetable)
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional, but enhances peach flavor)
- 1 cup sour cream or full-fat Greek yogurt
- 2 cups chopped peaches (peeled if fresh; drained if canned; unthawed if frozen)
- 1 tablespoon flour (for tossing peaches)
- For the cream glaze:
- 1 cup powdered sugar
- 3–4 tablespoons heavy cream (or half-and-half)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For the pan:
- Softened butter and flour, or a baking spray with flour
Instructions
- Prep the pan and oven: Preheat the oven to 350°F (175°C). Grease a 10–12 cup bundt pan thoroughly, getting into all the crevices.
Dust with flour if using butter, then tap out the excess.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Cream the fats and sugar: In a large bowl, beat butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy. Add oil and beat 30 seconds more.
- Add eggs and extracts: Beat in the eggs one at a time, scraping the bowl as needed.
Mix in vanilla and almond extract.
- Blend in sour cream: Add the sour cream and mix until smooth. The batter may look slightly thick and silky—perfect.
- Combine wet and dry: Add the dry ingredients to the wet in two additions, mixing on low just until no dry streaks remain. Don’t overmix.
- Prep the peaches: Toss the chopped peaches with 1 tablespoon flour.
This helps keep them from sinking.
- Fold in peaches: Gently fold the peaches into the batter with a spatula. Distribute evenly.
- Fill the pan: Spoon the batter into the prepared bundt pan. Smooth the top and tap the pan gently on the counter to release air bubbles.
- Bake: Bake 50–60 minutes, or until a toothpick comes out with a few moist crumbs.
If the top browns too fast, tent loosely with foil for the last 10–15 minutes.
- Cool and release: Let the cake cool in the pan for 12–15 minutes. Run a thin spatula around the edges, then invert onto a wire rack. Cool completely before glazing.
- Make the glaze: Whisk powdered sugar, cream, vanilla, and a pinch of salt until smooth and pourable.
Add more cream a teaspoon at a time if needed.
- Glaze and serve: Drizzle the glaze over the cooled cake. Let it set for 10–15 minutes, then slice and enjoy.
How to Store
- Room temperature: Keep the cake covered at room temp for up to 2 days. A cake dome or airtight container works best.
- Refrigerator: Store up to 5 days in an airtight container.
Bring slices to room temperature for the best texture.
- Freezer: Freeze unglazed slices, wrapped well, for up to 2 months. Thaw overnight in the fridge and glaze before serving.
Health Benefits
- Fruit-forward: Peaches offer vitamin C, fiber, and antioxidants, adding a touch of natural sweetness and nutrients.
- Balanced fats: A mix of butter and oil supports moisture and tenderness, helping you use less butter overall.
- Portion-friendly: A bundt cake slices neatly into even portions, making it easier to serve reasonable pieces.
- Customizable sugars: You can reduce the glaze or choose a lighter drizzle to lower overall sweetness.
Common Mistakes to Avoid
- Under-greasing the pan: Bundt pans have lots of detail. Grease thoroughly and flour to avoid sticking.
- Overmixing the batter: This can toughen the crumb.
Mix just until combined after adding the dry ingredients.
- Skipping the peach toss: Not tossing peaches with flour can cause them to sink. A quick toss helps even distribution.
- Cutting too soon: Slicing before the cake cools can make it crumble. Let it cool completely for clean cuts.
- Using overly juicy fruit: If peaches are very juicy, blot them with paper towels so the batter doesn’t get soggy.
Alternatives
- Fruit swaps: Try nectarines, apricots, or a mix of peaches and raspberries.
- Spice profile: Swap cinnamon for cardamom or add a pinch of nutmeg for warmth.
- Dairy options: Use full-fat Greek yogurt instead of sour cream.
For a dairy-light version, try coconut cream in the glaze and a rich plant-based yogurt in the batter.
- Glaze variations: Add 1–2 teaspoons lemon juice to the glaze for brightness, or a splash of bourbon for a grown-up twist.
- Texture add-ins: Fold in 1/2 cup chopped pecans or almonds for crunch.
FAQ
Can I use canned peaches?
Yes. Drain them well and pat dry. Chop into small pieces and toss with flour before folding into the batter.
Do I have to peel fresh peaches?
No, but peeling gives a smoother texture.
If you prefer to peel, blanch peaches in boiling water for 30 seconds, then slip off the skins.
How do I keep the cake from sticking to the bundt pan?
Grease every nook and cranny with softened butter or use a baking spray with flour. Dust with flour and tap out excess. Let the cake rest 12–15 minutes before inverting.
Can I make this cake ahead?
Absolutely.
Bake the day before and store covered at room temperature. Glaze before serving for the freshest look.
What if I don’t have sour cream?
Use full-fat Greek yogurt in the same amount. It keeps the crumb tender and moist.
How do I know when the cake is done?
A toothpick should come out with a few moist crumbs, not wet batter.
The cake should also spring back lightly when pressed.
Wrapping Up
This peaches and cream bundt cake delivers soft texture, juicy fruit, and a simple glaze that ties everything together. It’s unfussy, reliable, and easy to customize with the fruit and spices you love. Bake it for a family dessert, bring it to a potluck, or slice it with coffee on a slow afternoon.
Either way, it’s bound to be a repeat favorite.
Ingredients
Instructions
- Prep the pan and oven: Preheat the oven to 350°F (175°C). Grease a 10–12 cup bundt pan thoroughly, getting into all the crevices. Dust with flour if using butter, then tap out the excess.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Cream the fats and sugar: In a large bowl, beat butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy. Add oil and beat 30 seconds more.
- Add eggs and extracts: Beat in the eggs one at a time, scraping the bowl as needed. Mix in vanilla and almond extract.
- Blend in sour cream: Add the sour cream and mix until smooth. The batter may look slightly thick and silky—perfect.
- Combine wet and dry: Add the dry ingredients to the wet in two additions, mixing on low just until no dry streaks remain. Don’t overmix.
- Prep the peaches: Toss the chopped peaches with 1 tablespoon flour. This helps keep them from sinking.
- Fold in peaches: Gently fold the peaches into the batter with a spatula. Distribute evenly.
- Fill the pan: Spoon the batter into the prepared bundt pan. Smooth the top and tap the pan gently on the counter to release air bubbles.
- Bake: Bake 50–60 minutes, or until a toothpick comes out with a few moist crumbs. If the top browns too fast, tent loosely with foil for the last 10–15 minutes.
- Cool and release: Let the cake cool in the pan for 12–15 minutes. Run a thin spatula around the edges, then invert onto a wire rack. Cool completely before glazing.
- Make the glaze: Whisk powdered sugar, cream, vanilla, and a pinch of salt until smooth and pourable. Add more cream a teaspoon at a time if needed.
- Glaze and serve: Drizzle the glaze over the cooled cake. Let it set for 10–15 minutes, then slice and enjoy.
