Peach Bundt Cake

If you have fresh peaches, they'll work great in this cake. Just make sure they're peeled. Frozen fruit won’t work, because the water content is too high.
Save Recipe
  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 20 min
  • Yield: 8 servings
Share This Recipe


2 sticks (1 cup) unsalted butter, softened

2 cups sugar

4 large eggs

1 tablespoon pure vanilla extract

One 16-ounce can sliced peaches, drained of juices and roughly chopped

3 cups all-purpose flour (see Cook's Note)

1 teaspoon kosher salt

1 1/2 teaspoons baking powder

1/4 cup buttermilk or whole milk

Nonstick vegetable oil spray


Special equipment:
a nonstick Bundt pan
  1. Preheat the oven to 350 degrees F.
  2. With a hand mixer on high speed or stand mixer with paddle attachment, beat the butter and sugar for about 5 minutes, until the mixture is light and fluffy. It should look like whipped cream in texture and color. As you're beating, scrape the sides of the bowl with a rubber spatula to make sure all of the butter is incorporated.
  3. Add the eggs one at a time while continuing to beat on high (see Cook's Note). Add the vanilla and beat the mixture on high speed for another 4 to 5 minutes, scraping the sides of the bowl as you beat.
  4. In a medium bowl, toss the peaches with 1/4 cup of the flour, coating the fruit. Add the peach-and-flour mixture to your mixing bowl and beat on high until the peaches are incorporated.
  5. In a separate bowl, combine the remaining 2 3/4 cups flour with the salt and baking powder.
  6. Turn the hand mixer down to a low speed. Add about half of the dry ingredients, taking care to scrape the sides of the bowl to make sure all of the ingredients are well blended. Add the buttermilk and continue to mix. Finish by adding the rest of the dry ingredients and incorporating it into the batter.
  7. Spray a nonstick Bundt pan with nonstick vegetable oil spray. Pour in the cake batter and bake for 50 to 55 minutes. A toothpick or knife inserted into the cake center should come out dry. If it's wet, let the cake bake a few more minutes.
  8. Remove the pan from the oven and let the cake cool for 15 minutes. Flip it onto a plate to serve.

Cook’s Note

A portion of the flour will be used to coat the peaches before they're added to the cake batter. This will prevent the fruit from sinking to the bottom of the cake pan. Crack each egg into a small bowl before adding it to the batter. That way, you can remove any shells or get rid of a bad egg without ruining your mixture.

Peach Cobbler
Sarah Holden

Peach Cobbler

36m Easy 97%
Lemon Poppy Seed Bundt Cake
31m Easy 96%
Grilled Peach Shortcakes
Erin Jeanne McDowell

Grilled Peach Shortcakes

25m Easy 95%
Peach Blueberry Pie
Dorie Greenspan

Peach Blueberry Pie

23m Intermediate 100%