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Peach Cobbler Bundt Cake

Peach Cobbler Bundt Cake Recipe

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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 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)
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

This cake is best the day it’s baked, but keeps well. If using frozen peaches, do not thaw; toss them with a little extra flour. Let the cake cool in the pan for exactly 15 minutes before turning out—any less and it may break, any more and it may stick.