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Peach Bundt Cake

Peach Bundt Cake Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 414
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • ¼ cup neutral oil
  • 1 ¾ cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup buttermilk, at room temperature
  • 2 cups diced fresh peaches

Method
 

  1. Heat oven to 350°F (180°C). Butter and flour a 10-cup bundt pan.
  2. Beat butter, oil, and sugar on medium until pale and fluffy, about 3 minutes.
  3. Add eggs one at a time, beating 30 seconds after each, then mix in vanilla.
  4. Whisk flour, baking powder, baking soda, and salt in a separate bowl.
  5. 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.
  6. Fold peaches into the batter gently with a spatula.
  7. Spoon batter into the prepared pan and bake 50 to 55 minutes, until a toothpick comes out with moist crumbs.
  8. Cool in the pan on a rack for 15 minutes, then invert onto a plate. Slice and serve warm.

Notes

Letting the cake cool the full 15 minutes before inverting helps it release cleanly. If it sticks, run a thin knife around the edges and center tube gently. A simple glaze of powdered sugar and lemon juice drizzled over the cooled cake adds a nice tart finish.