Moist Peach Bundt Cake
This peach bundt cake bakes up tender and buttery, with chunks of fresh fruit scattered through every slice. It’s the kind of cake that fills the kitchen with the scent of ripe peaches and vanilla, and it looks beautiful on a plate without any fancy decorating.
A simple glaze or a dusting of sugar is all it needs, but a scoop of cold vanilla ice cream turns it into the dessert everyone asks about.
Why This Peach Bundt Cake Works
The crumb stays soft for days because the batter uses a mix of butter, oil, and buttermilk. That trio gives you richness without making the cake heavy, and the buttermilk’s tang brightens the peach flavor.
I make this one when I want a cake that looks like I spent the afternoon baking but honestly comes together in one bowl. The fresh peaches add little pockets of jammy sweetness, and the golden crust that forms in the bundt pan is my favorite part.
Ingredients
- 3 cups all-purpose flour: spooned and leveled, for a tender crumb
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened to room temperature: gives the cake structure and richness
- ¼ cup neutral oil: vegetable or canola, for extra moisture
- 1 ¾ cups granulated sugar
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 cup buttermilk, at room temperature: if you don’t have buttermilk, stir 1 tablespoon lemon juice into 1 cup whole milk and let it sit 5 minutes
- 2 cups diced fresh peaches: peeled and cut into roughly ½-inch pieces
Variations / Substitutions
- Swap the fruit: Nectarines or plums work just as well, and you don’t need to change the sugar.
- Add spice: A teaspoon of cinnamon or a pinch of nutmeg folded in with the flour adds warmth that pairs well with the peaches.
- Make it nutty: Fold in ½ cup toasted pecans or almonds with the peaches for a little crunch.
- Dairy-free option: Use a plant-based butter stick, oat milk with a tablespoon of lemon juice instead of buttermilk, and skip the glaze or use a simple powdered sugar and lemon juice drizzle.
If you like this cake, you might also try a simple peach crisp when you want a quicker dessert with even less mixing.
How to Make Peach Bundt Cake
Step 1: Cream the Butter and Sugar
Heat your oven to 350°F (180°C) and butter a 10-cup bundt pan thoroughly. Dust it with flour, tapping out the excess, so the cake releases cleanly later. In a large bowl, beat ¾ cup softened butter, ¼ cup oil, and 1 ¾ cups sugar on medium speed until light and fluffy, about 3 minutes.
The mixture will turn pale and look airy, with no gritty sugar grains when you pinch a little between your fingers. Stop the mixer once to scrape down the sides with a spatula so every bit gets incorporated.
Step 2: Beat in the Eggs and Vanilla
Add 3 eggs one at a time, beating for about 30 seconds after each. The batter should look smooth and a little thicker after each egg. Pour in 2 teaspoons of vanilla and mix just until it disappears.
If the batter looks curdled at any point, don’t worry. That’s just the cold eggs hitting the fat, and it will smooth out once the dry ingredients go in.
Step 3: Incorporate the Dry Ingredients and Buttermilk
Whisk together 3 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a separate bowl. Add half of this flour mixture to the creamed butter mixture and stir on low just until you no longer see white streaks. Pour in all of the 1 cup buttermilk and mix briefly, then add the rest of the flour mixture. Stop mixing as soon as the flour disappears, which should take about 15 seconds of gentle stirring for each addition. Overmixing here will make the cake tough.
Step 4: Fold in the Peaches
Gently fold 2 cups of diced peaches into the batter with a spatula. You want even distribution without mashing the fruit, so use a folding motion and only a few turns. The batter will be thick and dotted with peach pieces.
Step 5: Invert and Slice the Cake
Spoon the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Let the cake cool in the pan on a rack for 15 minutes, then invert it onto a serving plate. Slice while still slightly warm and watch for those juicy peach pockets in every wedge.
Tips for the Best Peach Bundt Cake
- Butter and flour the pan really well, especially up the center tube and in all the crevices. A pastry brush helps get into the details.
- Choose peaches that are ripe but still firm enough to dice cleanly. Overly soft ones can turn mushy in the batter.
- If your peaches are very juicy, pat them gently with a paper towel before folding them in. This keeps the cake from getting a gummy ring around the fruit.
- Let the cake cool the full 15 minutes before turning it out. If you wait longer than 30 minutes, the sugar in the pan can set and make it harder to release.
Storing Leftover Bundt Cake
- Refrigerate: Wrap the whole cake or individual slices tightly in plastic and refrigerate for up to 5 days. The cold texture is fantastic.
- Reheating: Warm a slice in the microwave for 15 to 20 seconds if you want it to taste fresh from the oven.
- Freeze: Wrap the cooled cake in plastic and then foil, and freeze for up to 2 months. Thaw overnight in the fridge.
What to Serve with Peach Bundt Cake
A scoop of vanilla ice cream melting into a warm slice is the obvious move, and it works because the cold creaminess balances the sweet, jammy peaches. If you want something lighter, a dollop of lightly sweetened whipped cream or a dusting of powdered sugar keeps the fruit front and center. For brunch, serve thick slices with a glass of cold milk or a cup of strong coffee.
Frequently Asked Questions
Can I use frozen peaches?
Yes. Thaw them fully and drain off any liquid, then pat dry very well so they don’t make the batter watery.
What if I don’t have buttermilk?
Stir 1 tablespoon lemon juice or white vinegar into 1 cup whole milk and let it sit for 5 minutes. It will thicken slightly and work just as well.
Why did my cake stick to the pan?
The most common reason is that the butter and flour coating missed a spot, especially in a decorative bundt pan. Use a pastry brush to butter every nook, then flour and shake out the excess completely.
Can I make this cake gluten-free?
I haven’t tested a gluten-free version, but a good 1-to-1 baking flour blend that contains xanthan gum usually works in quick bread and bundt cakes. The texture will be a little more delicate.
Peach Bundt Cake Recipe
Ingredients
Method
- Heat oven to 350°F (180°C). Butter and flour a 10-cup bundt pan.
- Beat butter, oil, and sugar on medium until pale and fluffy, about 3 minutes.
- Add eggs one at a time, beating 30 seconds after each, then mix in vanilla.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl.
- Add half the flour mixture to the butter mixture, mix on low until just combined, then add the buttermilk, followed by the remaining flour mixture. Mix only until no dry streaks remain.
- Fold peaches into the batter gently with a spatula.
- Spoon batter into the prepared pan and bake 50 to 55 minutes, until a toothpick comes out with moist crumbs.
- Cool in the pan on a rack for 15 minutes, then invert onto a plate. Slice and serve warm.
