This Peach Bundt Cake is buttery, moist, and full of vibrant and juicy summer peaches. To top it all off, it’s drizzled it in a sweet, sugary frosting and topped with coconut flakes. Great for a crowd or to enjoy throughout the week!
About this Cake
One of my coworkers recently brought a caramel frosted bundt cake to the office, and let me tell you—it was INCREDIBLE! And it sent me home that day inspired to make a bundt cake of my own. So I took the abundance of fresh Georgia peaches I had on my kitchen counter and whipped up this fabulous Peach Bundt Cake.
This 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. I served it to my friends at dinner party and it passed the crowd pleaser test with flying colors.
Enjoy a slice with a warm cup of coffee or tea, a scoop of vanilla ice cream, or with some more fresh peach slices on top. It’s a classic, delicious dessert you’re going to love!
And if you’ve got an abundance of peaches around, also try this Peach Blackberry Galette, too!
Recipe Ingredients
For the cake:
- Butter: You’ll want to ensure it is room temperature. This makes the butter easier to beat and mix in with our other ingredients for a perfectly rich and decadent texture.
- Greek Yogurt: Helps keep our cake nice and moist. It also adds a little bit of a tangy flavor.
- Almond Extract: A bit of almond flavor complements peaches so well and lets the fruity flavors of the cake shine!
- Peaches: These are freshest in the summer. If you can get them local, I highly recommend it!
For the frosting:
- Butter: For rich flavor and a thick, creamy texture.
- Powdered Sugar: Sweetens up our icing! And its texture (as compared to cane sugar) is perfectly fluffy.
- Milk: This will help thin our icing out so it’s easy to drizzle on your cake. I used almond milk but any milk will do.
- Coconut: I used some coconut flakes for a little bit of coconut flavor. You can use it as topping, or mix it into the frosting.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat oven to 350°F. In a large mixing bowl, beat room temperature butter and cane sugar with a hand mixer until combined. Next, beat in eggs.
2. Then add in Greek yogurt, vanilla extract, and almond extract. Mix thoroughly.
3. Add in all purpose flour, baking soda, and salt. Mix until a thick batter forms. Then, fold in your diced peaches.
4. Spray a bunt pan with cooking spray. Then, pour pound cake batter into the pan. Bake for 60 minutes or until toothpick inserted in the center comes out clean. You may need to cover the cake with tinfoil while baking so the top of the bunt does not burn.
5. While the cake is baking, prepare the frosting. Begin by beating room temperature butter and powdered sugar at high speed. 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.
6. Remove your cake from the oven and once completely cooled, drizzle with frosting and top with coconut flakes for garnish. Enjoy!
storage
This Peach Bundt Cake should be stored in the refrigerator. If you have a cake keeper, using that over the frosted cake is a great option.
If not, put the cake on a plate in the fridge for ~1 hour to let the frosting harden a bit, then cover with plastic wrap and keep for up to 5 days. You can also store slices of this cake in airtight tupperware.
To freeze, wrap tightly in two layers of plastic wrap (slices or whole). If it can also fit into an airtight container, this is best to preserve freshness. Let thaw at room temperature before removing plastic and enjoying.
Recipe FAQs
Bundt cakes are named after the signature ringed pan they’re baked in, often with ridges. No one particular recipe is used for bundt cake, as many different flavors of cake are made in a bundt pan.
This peach cake recipe could also be made in a regular cake pan, but bake time may vary. Be sure to keep an eye on your maple cake and remove from the oven when a toothpick inserted comes out clean.
Gently squeeze the peach in your hand. If it’s slightly soft and smells sweet, it’s ready to eat. You want to see a soft, golden yellow color on the peach along with redness. As long as the skin isn’t too wrinkly, you’re fine to enjoy.
Yes. 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.
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Peach Bundt Cake
Equipment
- Cutting Board
- Knife
- Large mixing bowl
- Hand Mixer
- Rubber Spatula
- Measuring cups and spoons
- 10 inch Bundt Pan (standard size)
- Tin foil
Ingredients
For the cake
- 1 cup peaches, diced
- 2 sticks 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
- Preheat oven to 350°F and dice your peaches into 1/2 inch pieces.
- In a large mixing bowl, beat room temperature butter and cane sugar with a hand mixer until combined.
- Then, beat in eggs.
- Add in Greek yogurt, vanilla extract, and almond extract. Mix thoroughly.
- Then add in all purpose flour, baking soda, and salt.
- Combine wet and dry ingredients until a thick batter forms and then fold in diced peaches.
- Spray a bunt pan with cooking spray. Then, pour pound cake batter into the pan.
- 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
- While the cake is baking, prepare the frosting. Begin by beating room temperature butter and powdered sugar at high speed.
- 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
- Remove your cake from the oven and let cool completely.
- Once cooled, drizzle with frosting and top with coconut flakes for garnish. Enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Peach Pound Cake calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Hi I’m excited to try this! What size bunt pan would you recommend?
A standard, 12 cup bundt pan works great!
if peaches are involved, I’m there. This peach bundt cake is so so tasty! I swirled peach jam into the frosting and boy it was the perfect touch
It’s the fresh peaches for me! So yummy and so tasty.