Description
Peach bundt cake brings summer sunshine right to your plate with its tender crumb and warm cinnamon swirls. Fresh peaches nestled throughout make this sweet treat a perfect afternoon companion for your coffee or tea.
Ingredients
Scale
Primary Ingredients:
- 3 cups peeled and diced fresh peaches
- 2 cups granulated sugar
- 4 large eggs
- 1 cup vegetable oil
- 3 cups all-purpose flour
Supporting Ingredients:
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
Glaze Ingredients:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
- Prepare your oven to a precise 350°F and thoroughly coat a 10-12 cup bundt pan with grease and flour to prevent sticking.
- Combine 2 cups granulated sugar, 1 cup vegetable oil, 4 large eggs, and 2 teaspoons vanilla extract in a large mixing bowl, whisking until the mixture becomes completely smooth and well-integrated.
- Separately mix 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 2 teaspoons ground cinnamon in another bowl, ensuring even distribution of dry ingredients.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring carefully to create a consistent batter without overmixing.
- Gently fold 3 cups of freshly peeled and diced peaches into the batter, distributing them evenly throughout.
- Transfer the batter into the prepared bundt pan, using a spatula to smooth the surface and ensure an even distribution.
- Bake at 350°F for 55-65 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cake is fully baked.
- Allow the cake to rest in the pan for 15-20 minutes, which helps it maintain its shape and makes removal easier.
- Carefully invert the cake onto a wire rack, letting it cool completely before adding the glaze.
- Create the glaze by whisking 1 cup powdered sugar, 1.5 tablespoons milk, ½ teaspoon ground cinnamon, and ½ teaspoon vanilla extract until perfectly smooth.
- Once the cake has cooled, drizzle the cinnamon glaze over the top, allowing it to cascade down the cake’s curves.
Notes
- Check peaches for ripeness by gently pressing the skin, which should yield slightly without being mushy.
- Drain diced peaches well to prevent excess moisture from making the cake soggy.
- Dust the bundt pan generously with flour to help the cake release cleanly after baking.
- For a gluten-free version, swap the all-purpose flour with a cup-for-cup gluten-free baking blend.
- Prep Time: 15 minutes
- Cook Time: 55 minutes - 1 hour 5 minutes
- Category: Bundt Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 357 kcal
- Sugar: 27 g
- Sodium: 198 mg
- Fat: 15 g
- Saturated Fat: 2.3 g
- Unsaturated Fat: 12.7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1.3 g
- Protein: 4.5 g
- Cholesterol: 55 mg