This easy peach bundt cake is a wonderful way to use fresh summer peaches. Lightly scented with vanilla and studded with chopped yellow peaches, it’s delicious served plain or with cream cheese icing, powdered sugar, or freshly whipped cream.
This peach bundt cake is a simple, crowd-pleasing dessert for warm-weather gatherings.
The batter is studded with chopped ripe yellow peaches and flavored with a touch of vanilla so the fruit remains the star.
If you’re enjoying a peach-filled season, this cake is an easy way to highlight that bright fresh flavor without complicated steps.
It’s moist, tender, and perfect for summer picnics, potlucks, or a relaxed weekend dessert.
What is a bundt cake?
A bundt cake is any cake baked in a bundt pan, which gives the cake its characteristic ring shape similar to a large doughnut.
Because the name refers to the pan rather than a specific flavor, bundt cakes can be made in many varieties—from simple vanilla and fruit cakes to richer chocolate or spiced versions.
What type of peaches work best for this cake?
Yellow peaches were used in this recipe, but white peaches work equally well. Yellow peaches tend to be slightly more acidic and tart, especially before they are fully ripe, while white peaches are typically sweeter with a more floral aroma.
Choose ripe peaches that give slightly to gentle pressure for the best flavor and texture inside the cake.
Can I top this peach bundt cake?
Absolutely. The cake is lovely plain so the peaches shine, but several toppings complement it well:
- Freshly whipped cream — add a little vanilla extract or vanilla bean paste and sweeten lightly with powdered sugar if desired.
- Powdered sugar — a simple dusting brightens the cake without overpowering the fruit.
- Cream cheese icing — for a richer finish, use a classic thick cream cheese glaze flavored with vanilla.
How do I store leftover bundt cake?
Store leftover cake covered in the refrigerator for up to 3 days; chilling helps prevent molding in warm homes. If the cake is unfrosted, you can freeze it for up to 3 months. Wrap tightly in plastic wrap and then foil to protect it from freezer burn.
Love this peach bundt cake?
Try other fresh peach recipes for more ways to enjoy the season:
- Air Fryer Peach Fritters
- Frozen Peach Cobbler
- Blueberry Peach Cast Iron Crisp
- Tomato Peach Caprese Salad
- Vanilla Honey Peach Butter
- Cheesy Grilled Peach Jalapeno Turkey Burger
- Ginger Peach Crisp
Peach Bundt Cake
Equipment
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Stand mixer (or hand mixer)
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Bundt pan
Ingredients
- 1 pound unsalted butter, room temperature
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 8 large eggs
- 4 cups all-purpose flour
- 2 cups chopped fresh peaches
Instructions
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Preheat the oven to 350°F (175°C). Spray a bundt pan with non-stick cooking spray and set aside.
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In the bowl of a stand mixer, combine the butter, granulated sugar, and vanilla extract.
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Beat with the paddle attachment on medium speed until smooth and creamy, about 2 minutes.
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Add the eggs one at a time, mixing until each egg is fully incorporated before adding the next.
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On low speed, add the flour gradually and mix until just combined. Avoid overmixing to keep the cake tender.
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Gently fold the chopped peaches into the batter.
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Pour the batter into the prepared bundt pan and smooth the top.
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Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
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When done, remove from the oven and let cool for 5 minutes. Run a knife around the edge, then invert onto a wire rack to cool completely.
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Serve plain or top with cream cheese icing, powdered sugar, or whipped cream as desired.
Notes
- 1 pound of butter equals 4 US sticks of butter.
- Vanilla bean paste can be substituted for vanilla extract if you prefer a more intense vanilla flavor.
Nutrition
Nutrition information is an approximation and should be used as a guide.
Additional Info
