Peach Bundt Cake

A homemade peach bundt cake recipe made with fresh peaches and topped with a sweet cream cheese icing. Tastes like a classic pound cake with the addition of sweet peaches and sweet and tangy cream cheese frosting.

For more peach recipes try our peach blueberry galette, peach sangria, and peach lemonade.

Whether you enjoy this sweet peach cake for dessert or for breakfast alongside your morning coffee, you are going to love this peach pound cake.

Ingredients

Here is an overview of what you will need to make your peach bundt cake with cream cheese icing.

Peach bundt cake ingredients:

• 4 sticks salted butter, room temperature
• 2 ¼ cups granulated sugar
• 8 large eggs, room temperature
• 2 tsp vanilla extract
• 3 ¼ cups all-purpose flour, sifted
• 2 cups fresh peaches, pitted, and chopped (about 2 large or 3 medium peaches)

And for the cream cheese icing:

• 4 ounces cream cheese, room temperature
• 4 Tablespoon salted butter, room temperature
• 1 teaspoon vanilla extract
• 1 cup powdered sugar, sifted

Instructions

Preheat the oven to 350° F. Grease a 10-inch bundt pan with non-stick cooking spray.

Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium-speed until light and fluffy, about 5 minutes. Use a spatula to scraping down the sides of the bowl as necessary.

Add the vanilla and sugar, beating together on medium speed until the sugar is fully incorporated, about 1 minute.

Beat in the eggs, one at a time. Be sure each egg is fully incorporated before adding the next. Use a spatula to scraping down the sides of the bowl as necessary.

With the mixer set to the lowest speed, gradually add the flour to the batter. Stop mixing as soon as the flour is fully incorporated. Do not overmix!

Gently fold in the peaches.

Transfer the batter to the bundt pan.

Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. 

Remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then, run a knife around the edge and turn it out onto a wire rack to cool completely. 

While the cake cools, prepare your icing:

Beat the cream cheese, butter, and vanilla together on medium speed until smooth and creamy (about 2 minutes).  On low speed, add the powdered sugar slowly. Continue mixing and adding powdered sugar, scraping down the sides of the bowl as necessary.

Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the icing is light and fluffy– about 2 minutes.

Drizzle or spread the icing over the cooled bundt cake and enjoy!

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Tips for the Best Peach Pound Cake

• Make sure you bring all your ingredients to room temperature before beginning.
• Don’t skip sifting your flour.
• Use a stand mixer rather than a hand mixer, if at all possible.
• Cream the butter until fluffy before adding the sugar. Then cream them some more.
• Make sure each egg in mixed in before adding the next.
• Add the floud gradually, mixing on low until just incorporated. Do not overmix!

Cream Cheese Frosting Notes and Tips

• We went light on the icing and just added a small drizzle, but feel free to add a thicker drizzle or spoon/spread the icing over the cake for extra sweetness.
• If the icing is too thick you can add mix in a bit of milk, a teaspoonful at a time, until the icing reaches the desired consistency. If you want to cover the top of the cake with icing it helps to thin it out a bit before pouring it on.
• This homemade peach cake is also wonderful with a dusting of powdered sugar on top in lieu of icing.

Recipe FAQ

More bundt cake recipes

• Lemon Bundt Cake
• Banana Bundt Cake with Brown Sugar Glaze
• Apple Cider Bundt Cake
• Chocolate Coconut Bundt Cake
• Peppermint Mocha Bundt Cake

Recipe

Recipe

4.72 from 35 votes

Peach Bundt Cake

Author: Jaclyn

Prep: 20 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 20 minutes mins

A delicious homemade bundt cake made with fresh peaches and topped with cream cheese icing.

Servings: 10 servings

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Ingredients

 

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For the Peach Bundt Cake :

• ▢ 4 sticks salted butter room temperature
• ▢ 2 ¼ cups granulated sugar
• ▢ 8 large eggs room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ 3 ¼ cups all-purpose flour sifted
• ▢ 2 cups fresh peaches chopped and pitted (about 2 large or 3 medium peaches)

For the Cream Cheese Icing:

• ▢ 4 ounces cream cheese room temperature
• ▢ 4 Tablespoons salted butter room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup confectioners’ sugar sifted
• ▢ milk or heavy cream optional

Instructions

• Peach Bundt Cake
• Preheat the oven to 350° F. Grease a

  10-inch bundt pan withwith non-stick cooking spray and set aside.
• Using a stand mixer fitted with the paddle attachment, beat the butter on medium-speed until light and fluffy, about 5 minutes. Use a spatula to scraping down the sides of the bowl as necessary.
• Add the vanilla and sugar, beating together on medium speed until the sugar is fully incorporated, about 1 minute.
• Beat in the eggs, one at a time. Be sure each egg is fully incorporated before adding the next. Use a spatula to scraping down the sides of the bowl as necessary.
• With the mixer set to the lowest speed, gradually add the flour to the batter. Stop mixing as soon as the flour is fully incorporated. Do not overmix!
• Gently fold in the peaches.
• Transfer the batter to the bundt pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean. 
• Remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then, run a knife around the edge and turn it out onto a wire rack to cool completely. 

Cream Cheese Icing:

• Using a stand or hand mixer, beat the cream cheese, butter, and vanilla together on medium speed until smooth and creamy– about 2 minutes. 
• On low speed, add the powdered sugar a little at a time, scraping down the sides of the bowl as necessary. Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the icing is light and fluffy– about 2 minutes. 
• Drizzle or spread icing over the cooled peach bundt cake and enjoy.
• NOTE: If the icing is too thick you can add mix in a bit of milk, a teaspoonful at a time, until the icing reaches the desired consistency. If you want to cover the top of the cake with icing it helps to thin it out a bit before pouring it on.

Notes

You can peel the peaches as well if desired, although it is not necessary.

We went light on the icing and just added a small drizzle, but feel free to add a thicker drizzle or spoon the icing over the top of the cake for extra sweetness.

The cream cheese icing recipe will yield enough to cover the entire cake. If you want to just add a small drizzle as well did you can half the recipe

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1g | Calories: 857kcal

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