The Perfect Peach Bundt Cake
User Reviews
4.9
The Perfect Peach Bundt Cake
Description
This bundt cake features a traditional pound cake batter made from flour, sugar, butter, cream cheese, eggs, and vanilla. Adjustments for high altitude baking are included but optional. Diced peaches incorporated into the batter add juicy pockets of fruit. Before baking, peach slices coated in a mixture of melted butter, brown sugar, and cinnamon are arranged in the pan to create a cobbler-style topping.
Baking at 350°F produces a golden crust with a moist interior. Once cooled, a vanilla glaze made from powdered sugar, vanilla, and milk or cream is drizzled over the cake to add sweetness and moisture. The cake balances creamy, fruity, and buttery flavors with a moist texture.
This dessert is well suited for gatherings or as a seasonal treat, showcasing fresh peaches. Options for frozen or canned peaches, high altitude tips, and storage suggestions are included. The cake pairs well with whipped cream or caramel sauce for extra richness.
Key tips include using room temperature ingredients, careful mixing to avoid overmixing which can toughen the cake, and thorough greasing of the bundt pan for easy release.
Ingredients
Pound Cake
- 3 cups all-purpose flour add ½ cup for high altitude, unbleached
- 2 cups granulated sugar reduce to 1 1/2 cups for high altitude, I use all-natural cane sugar
- 6 large egg room temperature
- 1 ½ cups butter add ¼ teaspoon salt if using unsalted, room temp
- 8 ounces cream cheese room temperature
- 1 tablespoon vanilla or use regular vanilla, bourbon type
- 1 teaspoon baking powder reduce to ¾ teaspoons for high altitude
- ½-1 teaspoon kosher salt
- 3 medium peaches peeled, diced, about 1 ½ cups (fresh, or may replace with frozen, thawed)
Cobbler Topping
- 1 large peach peeled, and cut into ¼ inch slices or thawed frozen peaches
- 1/2 cup light brown sugar packed
- ½-1 teaspoon ground cinnamon optional
- 1/4 cup butter melted
Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla or regular vanilla, bourbon type
- 2-3 tablespoons milk or cream
Instructions
- Preheat oven to 350°F (175° C)) and grease and flour well a 10-cup bundt pan.
- Using a whisk and a medium bowl, whisk together flour, salt and baking powder, set aside.
- In the bowl of a stand mixer cream together butter and cream cheese for 1 minute over medium-high speed; scrape sides and add sugar, mixing until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating about 30 seconds after each addition. Mix in vanilla extract.
- Reduce mixer speed to lowest setting adding flour mixture ½ cup at a time, scraping down bowl half way through. Mix until just combined, careful not to over mix.
- Remove bowl from mixer and fold peaches into cake batter. Set aside.
- In a small bowl mix melted butter, brown sugar and cinnamon until combined. Lay peach slices in the grooves of the bundt pan bottom then sprinkle top of peaches with brown sugar butter mixture. This is your cobbler topping! Mmmm!
- Carefully spoon cake batter into bundt pan, smoothing out. Tap bundt pan a few times on cutting board to settle batter. Then bake in center of preheated oven for 45-60* minutes or until skewer inserted into the center of the cake comes out clean (or just a few moist crumbs).
- Important * Cool cake on cooling rack for 10 minutes, then invert onto cooling rack to cool completely before glazing.
- If using glaze, once cake is cooled, in small bowl combine powdered sugar, milk and vanilla and stir until desired consistency, adding only enough milk to drizzle.
- Serve with or without glaze, with whipped cream or vanilla ice cream drizzled with a little caramel sauce for a truly decadent peach dessert.
Notes
- Use room temperature eggs, butter, cream cheese, and peaches for best texture.
- If fresh peaches are not available, thawed frozen peaches or drained peaches in juice (not pie filling) can be used.
- Adjust flour, sugar, and baking powder quantities for high altitude baking as noted.
- Preheat oven fully and use an oven thermometer to ensure accuracy.
- Do not overmix the batter to maintain a tender crumb.
- Grease and flour the bundt pan thoroughly for easy cake release.
- Allow cake to cool completely on a wire rack before glazing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 480kcal | 24% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 242mg | 10% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 951IU | 19% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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