Peach Bundt Cake is a delicious and moist cake that features the sweet, juicy flavor of peaches. Perfect for a dessert or special occasion, this cake is easy to make and always a crowd-pleaser.
Peach Bundt Cake Recipe
Ingredients:
For the Cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sour cream
- 1/2 cup milk
- 2 cups fresh peaches, peeled, pitted, and diced (or use canned peaches, drained)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp peach juice (or milk for a more neutral flavor)
- 1/2 tsp vanilla extract
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. Prepare the Cake Batter:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced peaches.
3. Bake the Cake:
- Pour the batter into the prepared Bundt pan and spread it evenly.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
4. Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, peach juice (or milk), and vanilla extract until smooth. Adjust the consistency by adding more juice or powdered sugar if needed.
5. Glaze the Cake:
- Once the cake is completely cooled, drizzle the glaze over the top, allowing it to cascade down the sides.
6. Serve:
- Slice and enjoy your Peach Bundt Cake!
Tips:
- Peach Preparation: If using fresh peaches, make sure they are ripe for the best flavor. If using canned peaches, make sure they are well-drained to avoid excess moisture in the batter.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cake (without glaze) for up to 3 months. Thaw before glazing and serving.
- Glaze Variations: You can add a bit of almond extract to the glaze for a different flavor twist or use a different fruit juice if peaches aren’t available.
Enjoy your Peach Bundt Cake as a sweet treat that’s perfect for any occasion!
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