Peach Bundt Cake
This gorgeous Peach Bundt Cake is packed with juicy peaches and a tender, buttery crumb that melts in your mouth. Whether you use fresh or canned peaches, this easy peach pound cake recipe delivers bakery-worthy results every single time.
The Peach Bundt Cake You Will Make Every Summer
If there is one cake that captures the feeling of a warm Southern summer afternoon, it is this Peach Bundt Cake. The crumb is dense and buttery in the very best pound-cake tradition, every single slice is studded with soft, jammy pieces of peach, and the whole thing gets finished with a glossy peach-kissed glaze that drips down those gorgeous ridges. It is beautiful enough for a celebration and simple enough for a Tuesday.
This recipe works as a fresh peach pound cake when stone fruit is at its peak, and it works just as brilliantly as a peach pound cake with canned peaches for the rest of the year. Both are exceptional. Both will disappear fast.
Why This Recipe Works
A lot of peach pound cake recipes struggle with one common problem: the peaches release too much moisture and leave you with a gummy, sunken center. This recipe solves that with a few intentional choices.
- Sour cream keeps the crumb tender without adding extra liquid.
- Patting your peaches dry before folding them in is a non-negotiable step that prevents a soggy bottom.
- A combination of granulated and brown sugar adds depth of flavor and helps the cake brown beautifully without drying out.
- Low and slow baking at 325 degrees F gives the dense batter enough time to cook through evenly.
The result is a peach pound cake recipe that holds its structure, slices cleanly, and tastes even better on day two.
The right pan and a good baking spray are genuinely what stand between a stunning Bundt cake and a crumbled disaster. Investing in a quality 12-cup Bundt pan with sharp, defined ridges and a reliable flour-based baking spray will make every bit of difference when it comes time to unmold.
Fresh Peaches vs. Canned Peaches
Both options are legitimately delicious here, and the choice really does come down to what you have on hand.
Fresh peaches bring an aromatic, floral sweetness that is hard to beat when they are in season from June through August. Look for peaches that give slightly when pressed and smell intensely fruity at the stem end. Peel them, remove the pit, and dice into roughly half-inch pieces.
Canned peaches make this an any-season, any-day kind of cake. This is the secret behind so many great peach cobbler pound cake with canned peaches recipes you will find across the internet. Use peaches packed in juice rather than heavy syrup, drain them very well in a colander, and then press them between layers of paper towels. The drier your canned peaches, the better your cake.
Chef's Tip: Toss your diced peaches in one tablespoon of the measured flour before folding them into the batter. This light coating helps suspend them throughout the crumb rather than letting them all sink to the bottom of the pan.
The Peach Glaze: Simple and Spectacular
A naked Bundt cake is fine. A Bundt cake with a dripping peach glaze is unforgettable.
This glaze comes together in under two minutes with powdered sugar, a splash of milk, and a couple of spoonfuls of peach preserves. The preserves deepen the peach flavor and give the glaze a pale golden hue that signals exactly what is inside. If you want an extra peek-a-boo peach effect, warm a few tablespoons of peach preserves and brush the entire cake before adding the glaze on top.
Allow the glaze to set for at least 15 minutes before you slice into the cake. We know. It is hard. But it is worth it.
Tips for Bundt Pan Success
The Bundt pan is the star of the show here, and unmolding cleanly is the one step that trips people up. Follow these rules and you will be fine every time.
- Grease generously. Use a flour-based baking spray and coat every crevice. Do not rush this step.
- Cool for exactly 15 minutes. Too short and the cake is still too soft. Too long and it steams and sticks.
- Run a thin offset spatula around the center tube and the outer edge before inverting if you are nervous.
- Invert with confidence. Place your wire rack on top and flip in one smooth, decisive motion.
Ready to bake the most gorgeous peach pound cake recipe you have ever pulled out of the oven? Here is everything you need:
Peach Bundt Cake
This gorgeous Peach Bundt Cake is packed with juicy peaches and a tender, buttery crumb that melts in your mouth. Whether you use fresh or canned peaches, this easy peach pound cake recipe delivers bakery-worthy results every single time.
Ingredients
- 3 cups all-purpose flour, spooned and leveled
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs, room temperature
- 2 tsp vanilla extract, pure, not imitation
- 1/2 cup sour cream, full fat, room temperature
- 2 cups peaches, fresh diced or canned, drained and patted dry
- 1 cup powdered sugar, for glaze
- 2 tbsp milk, for glaze, plus more as needed
- 2 tbsp peach preserves, for glaze, optional but recommended
Instruction
Preheat your oven to 325 degrees F (165 degrees C). Thoroughly grease and flour a 12-cup Bundt pan, making sure to coat every crevice. Alternatively, use a baking spray that contains flour.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for 2 minutes until creamy and pale.
Add the granulated sugar and brown sugar to the butter. Beat on medium-high speed for 4 to 5 minutes until the mixture is very light and fluffy. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour. Mix just until each addition is incorporated. Do not overmix.
If using canned peaches, make sure they are very well drained and patted dry with paper towels. If using fresh peaches, peel and dice them. Gently fold the diced peaches into the batter using a rubber spatula.
Pour and spread the batter evenly into the prepared Bundt pan. Smooth the top with your spatula.
Bake for 55 to 65 minutes, or until a long wooden skewer inserted into the thickest part of the cake comes out clean. If the top begins to brown too quickly after 40 minutes, loosely tent the pan with aluminum foil.
Let the cake cool in the pan on a wire rack for exactly 15 minutes. Then carefully invert the pan onto the wire rack and let the cake cool completely before glazing, about 1 to 2 hours.
Once the cake is fully cool, make the glaze. Whisk together the powdered sugar, milk, and peach preserves until smooth. Adjust with more milk, a teaspoon at a time, until you reach a pourable drizzle consistency.
Drizzle the glaze over the cooled cake, letting it run naturally down the sides. Allow the glaze to set for 15 minutes before slicing and serving.
Equipment
- 12-cup Bundt pan
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Wire cooling rack
- Whisk
- Long wooden skewer or cake tester
- Measuring cups and spoons
Notes
Serving Suggestions and Variations
This cake is perfectly complete on its own, but a few extras can take it to another level entirely.
- A scoop of vanilla bean ice cream alongside a warm slice is a classic pairing that never fails.
- Freshly whipped cream and a few sliced fresh peaches on the side make this worthy of any summer dinner party.
- A dusting of cinnamon sugar instead of the glaze keeps it more casual and coffee-cake adjacent, which is perfect for brunch.
For a peach cobbler pound cake twist, stir half a teaspoon of almond extract into the batter alongside the vanilla. The almond note plays beautifully with stone fruit and makes the whole kitchen smell incredible.
Storing Your Peach Bundt Cake
Cover leftovers loosely and store at room temperature for up to 2 days. Refrigerate for up to 5 days. To freeze, skip the glaze, wrap the cake tightly in plastic wrap followed by foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then glaze just before serving.
