Peach Cobbler Bundt Cake with a Buttery Cinnamon Topping
This peach cobbler bundt cake takes everything you love about a classic cobbler—juicy fruit, warm cinnamon, and a buttery top—and bakes it into a tall, shareable cake.
It’s soft and dense in all the right places, with fresh peach slices scattered throughout the batter. When you flip it out of the pan, the cinnamon streusel becomes a browned, crackly crust that makes every slice a little bit special.
Why This Peach Cobbler Bundt Cake Works
I love how this cake borrows the best bits of a peach cobbler—the spiced fruit, the browned topping—and puts them in a sliceable form. The sour cream in the batter keeps it tender for days, and the peaches stay juicy without making the cake gummy.
That crackly cinnamon streusel on top is what really gets me; it’s like a crunchy, sugary lid for the soft cake underneath. Every forkful has a mix of lush fruit, buttery crumb, and toasted cinnamon bits.
Ingredients
- 2 cups all-purpose flour: spooned and leveled for the right texture
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1½ tsp vanilla extract
- 1 cup full-fat sour cream
- 3 medium fresh peaches, peeled and diced (about 2 cups): ripe but firm peaches work best; if using frozen, pat dry extra well
- For the streusel:
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- 1 tsp ground cinnamon
- ¼ cup unsalted butter, melted
- For the glaze:
- 1 cup powdered sugar
- 1-2 tbsp milk
- ½ tsp vanilla extract
Variations / Substitutions
- Swap the fruit: nectarines, plums, or apricots all work beautifully; keep the dice small so they cook through.
- Frozen peaches: no need to thaw, but toss them with 1 extra tablespoon of flour from the recipe to absorb any liquid as they bake.
- Add nuts: fold ½ cup chopped pecans or walnuts into the streusel for extra crunch.
- Dairy-free: use a good vegan butter and an equal amount of unsweetened non-dairy yogurt or sour cream alternative; the cake will still be moist.
- Skip the glaze: the cake is sweet enough on its own, or dust it with powdered sugar instead.
If you’re into peach desserts, my Peach Crisp is another easy one.
How To Make Peach Cobbler Bundt Cake
Step 1: Make the Cinnamon Streusel
In a small bowl, stir together the ½ cup flour, ½ cup brown sugar, and 1 tsp cinnamon. Pour in the ¼ cup melted butter and mix with a fork until the mixture clumps into damp crumbs.
The streusel should look like wet sand with a few larger pea-sized pieces; these will get crunchy as they bake. Set it aside while you make the batter.
Step 2: Cream the Butter and Sugar
Preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan thoroughly with softened butter or nonstick spray with flour, then dust with flour and tap out the excess. In a large bowl, beat the ½ cup softened butter and 1 cup granulated sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each, then mix in the 1½ tsp vanilla.
The mixture will look pale and creamy. Scrape down the sides of the bowl as needed so everything blends evenly.
Step 3: Mix the Dry and Wet Ingredients
Whisk the 2 cups flour, baking powder, baking soda, and salt in a separate bowl. Add this dry mixture to the butter mixture in three additions, alternating with the 1 cup sour cream, starting and ending with the flour. Mix just until the streaks disappear.
The batter will be thick and smooth. Over-mixing can make the cake dense, so stop as soon as no dry flour is visible.
Step 4: Assemble the Bundt Pan
Gently fold the diced peaches into the batter with a spatula. Spread about half of the batter into the prepared pan, then sprinkle half of the streusel over it in an even layer. Spoon the remaining batter on top, smooth it out, and cover with the rest of the streusel.
This layering helps the streusel stay crunchy on top and also creates a ribbon of cinnamon inside the cake. Try to keep the streusel away from the pan’s edges so it doesn’t stick when you flip it.
Step 5: Bake and Glaze the Cake
Bake for 50 to 60 minutes, until a skewer inserted into the center comes out with just a few moist crumbs. Let the cake cool in the pan on a wire rack for 15 minutes, then carefully invert it onto a serving plate. While the cake cools, whisk the 1 cup powdered sugar, 1 tbsp milk, and ½ tsp vanilla until smooth. Add another tablespoon of milk if needed for a drizzle-able consistency. Drizzle the glaze over the warm cake, letting it drip down the sides.
Serve the cake slightly warm or at room temperature. The glaze will set as it cools, and the crunchy streusel against the soft cake is exactly what you want.
Tips for the Best Peach Cobbler Bundt Cake
- For the cleanest release, grease every nook of the bundt pan with softened butter and then dust with flour, tapping out the excess. A non-stick spray with flour also works well.
- If your peaches are very juicy, toss them in a tablespoon of the flour from the recipe before folding them in; this helps keep them from sinking to the bottom.
- The cake tastes even better the next day once the flavors meld; just keep it covered at room temperature.
The cake is done when a skewer comes out with a few moist crumbs, or an instant-read thermometer registers between 200°F and 205°F (93°C-96°C). Bake times by pan size:
| Pan Size | Bake Time |
|---|---|
| 10-cup bundt pan | 50 to 60 mins |
| 6-cup bundt pan | 40 to 50 mins |
Keeping the Cake Fresh
- Refrigerate:: Store leftover cake in an airtight container at room temperature for up to 2 days, then refrigerate for up to 4 more. The glaze may soften a bit in the fridge.
- Reheating:: Warm individual slices in the microwave for 15 to 20 seconds to bring back that just-baked feel.
- Serve Cold:: This cake is delicious cold, right out of the fridge, especially on a warm day.
Frequently Asked Questions
Can I use canned peaches?
Yes. Drain them very well and pat dry with paper towels before dicing; extra moisture can make the cake soggy.
Can I use frozen peaches?
Yes, and you don’t need to thaw them. Toss the frozen pieces with a tablespoon of the flour called for in the recipe before folding them in.
Can I make this cake ahead of time?
Bake the cake, let it cool completely, then wrap it well. Glaze it the day you plan to serve for the freshest look and crunch.
Why did my streusel sink inside the cake?
This usually happens if the batter is too thin, or if the streusel was packed too close to the pan’s edges. Keep it away from the sides and don’t over-mix the batter.
Peach Cobbler Bundt Cake Recipe
Ingredients
Method
- In a small bowl, stir together the ½ cup flour, brown sugar, and cinnamon. Mix in the melted butter until crumbly. Set the streusel aside.
- Preheat the oven to 350°F (175°C) and grease and flour a 10-cup bundt pan. Beat the butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then vanilla.
- Whisk the flour, baking powder, baking soda, and salt. Add to the butter mixture in three additions, alternating with sour cream, mixing just until combined.
- Fold the peaches into the batter. Spread half the batter in the pan, sprinkle with half the streusel, add remaining batter, and top with the rest of the streusel.
- Bake for 50 to 60 minutes until a skewer comes out with moist crumbs. Cool in the pan 15 minutes, invert onto a plate, and drizzle with the glaze while warm.
