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–+ servings
A peach bundt cake on a marble cake platter with one piece sliced.
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5 from 16 votes

Peach Bundt Cake (with fresh peaches)

This moist and delicious Peach Bundt Cake is super easy to prepare and uses fresh peaches and basic pantry ingredients!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 16 Servings
Calories: 308kcal
Author: Keri

Equipment

  • 1 Stand or Electric Hand Mixer
  • 1 Bundt Cake Pan

Ingredients

  • 2 cups Granulated Sugar
  • 1 cup Butter 2 sticks, room temperature
  • 4 Eggs room temperature
  • 1 teaspoon Vanilla Extract
  • 2 cups Peaches fresh, diced
  • 3 cups All-Purpose Flour divided
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt

Instructions

  • Preheat the oven to 325 degrees F.
  • Prepare Bundt pan by spraying it with nonstick cooking spray. Lightly sprinkle in some additional flour and shake around the pan to coat. Turn the pan over and tap it to remove excess flour. Set aside.
  • In a mixing bowl, beat together the butter and sugar until creamy and fluffy. Scrape down the sides of the bowl with a spatula.
  • Add the eggs, one at a time, beating well in between each addition. Continue to beat until well blended and creamy.
  • Add the vanilla and mix until blended.
  • In a separate bowl, place the diced peaches and ¼ cup of the flour. Stir to mix and cover the peaches. Set aside.
  • Whisk together the remaining flour with the baking powder and salt.
  • Slowly add the flour mixture to the cake batter while blending on low speed. Scrape down the sides of the bowl and mix until completely blended.
  • Fold in the diced peaches.
  • Pour the peach cake batter into the prepared cake pan. Smooth out the top of the batter.
  • Bake the cake for 60 to 70 minutes or until a toothpick comes out clean when inserted into the center of the cake.
  • Place the cake pan onto a rack to cool for about 10 minutes.
  • Use a knife to loosen the cake from the pan sides if you think it necessary.
  • Flip the pan over and remove the cake from the pan.
  • Cool completely before serving.

Notes

 
Try this recipe with different stone fruits or berries. 
 
For a slightly different flavor, add 1 teaspoon or so of cinnamon to the recipe. 

Nutrition

Calories: 308kcal | Carbohydrates: 45g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 209mg | Potassium: 68mg | Fiber: 1g | Sugar: 27g | Vitamin A: 477IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg