Peach Bundt Cake

5 from 4 votes

This Peach 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.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: bakery

Servings: people

Calories: 569kcal

Author: Courtney Paige

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 ½ 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!

Notes

This Peach Bundt Cake should be stored in the refrigerator for up to 5 days or you can freeze for up to 3 months.

You can use canned peaches in this recipe, 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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