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5.0 from 12 votes

Peach Bundt Cake

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.

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

Ingredients

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

Instructions

To make the cake
    Cup of Yum
  1. Preheat oven to 350°F and dice your peaches into ½ inch pieces.
  2. In a large mixing bowl, beat room temperature butter and cane sugar with a hand mixer until combined. 
  3. Then, beat in eggs.
  4. Add in Greek yogurt, vanilla extract, and almond extract. Mix thoroughly. 
  5. Then add in all purpose flour, baking soda, and salt.  
  6. Combine wet and dry ingredients until a thick batter forms and then fold in diced peaches.
  7. Spray a bunt pan with cooking spray. Then, pour pound cake batter into the pan.
  8. 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
  1. While the cake is baking, prepare the frosting. Begin by beating room temperature butter and powdered sugar at high speed.
  2. 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
  1. Remove your cake from the oven and let cool completely.
  2. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.