Peach Bundt Cake

Name: Peach Bundt Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12 people
Ingredients: 1 cup peaches; 2 ticks butter; 2 cups cane sugar; 5 eggs; ½ cup Greek yogurt; 1 tsp vanilla extract; ¼ tsp almond extract; 3 cups all purpose flour; ½ tsp baking soda; ¼ tsp salt; cooking spray; 2 tbsp butter; 1¼ cup powdered sugar; 3-5 tbsp milk; ¼-½ cup coconut flakes

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
12 people
Calories
569 kcal
Course
Dessert
Cuisine
International

Peach Bundt Cake

Ava Cruz

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This Peach Bundt Cake is buttery, moist, and full of vibrant and juicy summer peaches. To top it all off, I drizzled it in a sweet, sugary frosting and topped with coconut flakes.

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Ingredients

Servings

For the cake

1 cup peaches diced
2 ticks butter room temperature
2 cups cane sugar
5 eggs
½ cup Greek yogurt
1 tsp vanilla extract
¼ tsp almond extract
3 cups all purpose flour
½ tsp baking soda
¼ tsp salt
cooking spray

For the frosting

2 tbsp butter
1¼ cup powdered sugar
3-5 tbsp milk
¼-½ cup coconut flakes

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Instructions

To make the cake

Preheat oven to 350°F and dice your peaches into ½ inch pieces.
In a large mixing bowl, beat room temperature butter and cane sugar with a hand mixer until combined.
Then, beat in eggs.
Add in Greek yogurt, vanilla extract, and almond extract. Mix thoroughly.
Then add in all purpose flour, baking soda, and salt.
Combine wet and dry ingredients until a thick batter forms and then fold in diced peaches.
Spray a bunt pan with cooking spray. Then, pour pound cake batter into the pan.
Bake for 60 minutes or until toothpick inserted in the center comes out clean. You may need to cover the cake with tinfoil while cooking so the top of the bunt does not burn.

To make the frosting

While the cake is baking, prepare the frosting. Begin by beating room temperature butter and powdered sugar at high speed.
Next, add milk one tablespoon at a time until you reach your desired texture. The more milk you add, the thinner the icing will be.

To complete the Peach Pound Cake

Remove your cake from the oven and let cool completely.
Once cooled, drizzle with frosting and top with coconut flakes for garnish. Enjoy!

Notes

This Peach Bundt Cake should be stored in the refrigerator for up to 5 days or you can freeze for up to 3 months.
You can use canned peaches in this recipe, just make sure they're drained completely and rinsed of the syrup prior to adding into the batter. I also suggest you sprinkle a pinch of flour or cornstarch on the peaches and toss them to dry them up and prevent them from sinking in the cake.

Nutrition Information

Show Details

Serving 1 slice Calories 569kcal (28%) Carbohydrates 79g (26%) Protein 7g (14%) Fat 26g (40%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 123mg (41%) Sodium 157mg (7%) Potassium 33mg (1%) Fiber 1g (4%) Sugar 54g (108%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 569 kcal

% Daily Value*

Serving	1 slice
Calories	569kcal	28%
Carbohydrates	79g	26%
Protein	7g	14%
Fat	26g	40%
Saturated Fat	11g	55%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	123mg	41%
Sodium	157mg	7%
Potassium	33mg	1%
Fiber	1g	4%
Sugar	54g	108%