Fresh Peach Bundt Cake with Cream Cheese Icing
User Reviews
5.0
12 reviews
Excellent
Fresh Peach Bundt Cake with Cream Cheese Icing
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Make the perfect summer dessert with this delicious Peach Bundt Cake recipe. It’s bursting with flavor and contains fresh peach pieces for added texture.
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Ingredients
For the Cream Cheese Icing
- ¼ cup unsalted butter 57 grams, room temperature (½ stick)
- 1 teaspoon pure vanilla extract 4 grams
- 1 tablespoon milk
- 4 ounces cream cheese 114 grams, room temperature (½ brick)
- 1 cup powdered sugar 113 grams
For the Peach Bundt Cake
- 2 cups unsalted butter 452 grams, room temperature (4 sticks)
- 2 teaspoons pure vanilla extract 8 grams
- 2 cups granulated sugar 400 grams
- 8 large eggs 400 grams
- 4 cups all-purpose flour 480 grams
- 2 cups chopped fresh peaches 340 grams, from about 4 peaches
Instructions
For the Icing
- Using a stand or hand mixer, beat the butter, vanilla, milk, and cream cheese together on medium speed until smooth and creamy, about 2 minutes.
- On low speed, add the powdered sugar a little at a time. Continue mixing and adding powdered sugar, scraping down the sides of the bowl as necessary. Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the icing is light and fluffy-- about 2 minutes.
- Drizzle over the completely cooled peach bundt cake (below).
For the Peach Bundt Cake
- Preheat the oven to 350°F. Grease a Bundt pan with nonstick cooking spray. Set aside.
- Using a stand or hand mixer, beat the butter, vanilla, and sugar together on medium speed until light and fluffy, about 2 minutes.
- Add the eggs one at a time. Be sure each egg is fully incorporated before adding the next.
- On low speed, add in the flour slowly. Stop once the flour is fully incorporated and be sure not to overmix at this step.
- Gently fold the peach chunks into the batter.
- Transfer the batter to the pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- When finished, let the bundt cool for about 5 minutes and then run a knife around the edge and turn it out onto a wire rack to cool completely.
- Drizzle with icing (above) and enjoy!
Notes
- Storage: Store peach bundt cake in an airtight container in the refrigerator for up to 3 days.
- Be sure to scrape down the sides of the bowl when mixing to fully incorporate the ingredients.
- Use a piping bag or sandwich bag to drizzle your icing with ease.
- When adding your eggs, don’t add them at the same time. Put one in before the other.
Nutrition Information
Show Details
Serving
1slice
Calories
868kcal
(43%)
Carbohydrates
97g
(32%)
Protein
11g
(22%)
Fat
50g
(77%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
2g
Cholesterol
252mg
(84%)
Sodium
101mg
(4%)
Potassium
208mg
(6%)
Fiber
2g
(8%)
Sugar
58g
(116%)
Vitamin A
1817IU
(36%)
Vitamin C
2mg
(2%)
Calcium
55mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 868 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 868kcal | 43% |
| Carbohydrates | 97g | 32% |
| Protein | 11g | 22% |
| Fat | 50g | 77% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 252mg | 84% |
| Sodium | 101mg | 4% |
| Potassium | 208mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 58g | 116% |
| Vitamin A | 1817IU | 36% |
| Vitamin C | 2mg | 2% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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