Description
Peach Bundt Cake brings summer’s sweet memories right to your kitchen table. Fresh, juicy peaches folded into a tender cake create a delightful treat that feels like a warm embrace from grandma.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour (310g)
- 2 cups granulated sugar (400g)
- 2 cups diced fresh peaches (about 3–4 medium ripe peaches)
- 1 cup vegetable oil (240ml)
Supporting Ingredients:
- 3 large eggs
- 1 teaspoon baking soda (5g)
- 1 teaspoon ground cinnamon (2.5g)
- 1 teaspoon vanilla extract (5ml)
- ½ teaspoon ground nutmeg (1g)
- ½ teaspoon salt (3g)
Glaze:
- 1 cup powdered sugar (120g)
- 2 tablespoons milk (30ml)
- ½ teaspoon ground cinnamon (1g)
- ½ teaspoon vanilla extract (2.5ml)
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly coat a 10-inch Bundt pan with butter and flour, ensuring complete coverage to prevent sticking.
- Crack 3 large eggs into a mixing bowl. Add 2 cups (400g) granulated sugar and beat with an electric mixer for 2-3 minutes until the mixture becomes pale and voluminous.
- Gradually stream 1 cup (240ml) vegetable oil into the egg mixture while continuing to mix. Pour in 1 teaspoon (5ml) vanilla extract and blend until smooth.
- Combine 2½ cups (310g) all-purpose flour, 1 teaspoon (2.5g) ground cinnamon, ½ teaspoon (1g) ground nutmeg, 1 teaspoon (5g) baking soda, and ½ teaspoon (3g) salt in a separate bowl.
- Gently incorporate the dry ingredients into the wet mixture, stirring just until no flour streaks remain. Avoid overmixing the batter.
- Dice 2 cups (about 3-4 medium) fresh peaches into ½-inch chunks. Softly fold the peaches into the batter, distributing them evenly without crushing.
- Transfer the batter into the prepared Bundt pan, smoothing the surface with a spatula. Center the pan in the oven.
- Bake for 60-70 minutes at 325°F (165°C). Check doneness by inserting a toothpick into the center – it should come out clean with no wet batter.
- Allow the cake to cool in the pan for 15-20 minutes. Carefully invert onto a wire rack to complete cooling.
- Prepare the glaze by whisking 1 cup (120g) powdered sugar, ½ teaspoon (1g) ground cinnamon, 2 tablespoons (30ml) milk, and ½ teaspoon (2.5ml) vanilla extract until smooth.
- Once the cake has completely cooled, drizzle the glaze over the top. Let the glaze set for 10-15 minutes before slicing and serving.
Notes
- Fresh peaches are key to this cake’s success, so choose ripe, fragrant fruit that gives slightly when pressed.
- Avoid overmixing the batter, which can make the cake tough and dense instead of tender and light.
- Chop peaches into uniform small pieces to ensure even distribution and prevent sinking to the bottom of the cake.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cake’s delicate texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 0 minutes - 1 hour 10 minutes
- Category: Bundt Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 369 kcal
- Sugar: 40 g
- Sodium: 125 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1.5 g
- Protein: 4.5 g
- Cholesterol: 55 mg