Best Peach Bundt Cake Recipes

PEACH BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F.
• With a hand mixer on high speed or stand mixer with paddle attachment, beat the butter and sugar for about 5 minutes, until the mixture is light and fluffy. It should look like whipped cream in texture and color. As you're beating, scrape the sides of the bowl with a rubber spatula to make sure all of the butter is incorporated.
• Add the eggs one at a time while continuing to beat on high (see Cook's Note). Add the vanilla and beat the mixture on high speed for another 4 to 5 minutes, scraping the sides of the bowl as you beat.
• In a medium bowl, toss the peaches with 1/4 cup of the flour, coating the fruit. Add the peach-and-flour mixture to your mixing bowl and beat on high until the peaches are incorporated.
• In a separate bowl, combine the remaining 2 3/4 cups flour with the salt and baking powder.
• Turn the hand mixer down to a low speed. Add about half of the dry ingredients, taking care to scrape the sides of the bowl to make sure all of the ingredients are well blended. Add the buttermilk and continue to mix. Finish by adding the rest of the dry ingredients and incorporating it into the batter.
• Spray a nonstick Bundt pan with nonstick vegetable oil spray. Pour in the cake batter and bake for 50 to 55 minutes. A toothpick or knife inserted into the cake center should come out dry. If it's wet, let the cake bake a few more minutes.
• Remove the pan from the oven and let the cake cool for 15 minutes. Flip it onto a plate to serve.

BLACKBERRY AND PEACH COFFEE BUNDT CAKE

Steps:

• 1. Preheat oven to 350. Prepare streusel topping by combining all ingredients. Cream together butter and sugar. Add eggs until just blended. Mix in the vanilla. Combine flour, baking soda, baking powder and cinnamon. Add to the butter mixutre alternating first with the milk and then with the peach juice, blending well between each addition, ending with the flour mixture.
• 2. Spray bundt pan with non-stick baking spray. Pour in about 1/3 of the batter; add layer of blackberries. Pour in another 1/3 and another layer of blackberries. Pour in remaining batter.
• 3. Top with ample amount of peach slices (more than in the picture - I was wishing I had put more on top!) and, if desired, add more blackberries.
• 4. Top with streusel by pinching off about 1 inch pieces and placing over top of the fruit. Bake about 1 hour and 10 minutes. Let cool in pan for about 10 minutes before inverting onto cake round. Let cool completely and sprinkle with powdered sugar and additional blackberries for garnish.

PEACH BUNDT CAKE RECIPE - (4/5)

Steps:

• Preheat oven to 350 degrees. Grease and flour 10" Bundt pan. In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in peaches. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean. Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling. To make the glaze, combine powdered sugar with milk and extract and mix together with a spoon. (Add more powdered sugar if your glaze is too runny or more milk if it's too thick.) Spoon over cooled cake.

PEACH/ALMOND BUNDT CAKE

Steps:

• Mix cake mix, eggs, oil and almond flavoring until smooth. It will be fairly stiff. I found chopping the peaches in the pie filling in half works best. Gently fold pie filling into cake mixture until all is blended. Try not to break the peaches up anymore than necessary. Pour into well greased bundt pan. Bake at 350 degrees until cake tests done.
• Let cool completely in pan before removing from pan.
• Make glaze to desired consistency and pour over cooled cake.
• Glaze and serve. Looks lovely with fresh peach slices as a garnish.
• (You can do the same with a chocolate cake and cherry pie filling, omitting almond flavoring).

PEACH VANILLA BEAN BUNDT CAKE WITH PEACH SOAKING SYRUP RECIPE - (4.4/5)

Steps:

• Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan. Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside. Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla bean. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.) Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula.

PEACH BUNDT CAKE

Steps:

• 1. Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.
• 2. Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.
• 3. Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes. Gradually add 1 3/4 cup of sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)
• 4. Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula.
• 5. Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Place the cake, on the rack, over a baking sheet.
• 6. While cake is baking, make syrup. Combine peach puree, 2/3 cups of sugar, and orange juice in a small non reactive saucepan and cook over medium heat, stirring until the sugar dissolves, 3 to 4 minutes. Remove pan from heat. Using a pastry brush, dab syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying. Let the cake cool completely.

PEACH AND ROASTED CINNAMON BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Spray bundt pan generously with non stick spray.In a medium sized bowl whisk together the flour, baking soda and vanilla salt. Set aside. Coat peaches with remaining 2 tablespoons of flour. Set aside.
• In a stand mixer beat together 2 cups of butter with 2 cups of sugar. Beat until fluffy. Add eggs, one at a time, and mix until combined. Now turn mixer on low and add ½ the flour, then half the yogurt slowly, then repeat. (1/2 flour and ½ the yogurt again, slowly). Fold in peaches and vanilla extract. Transfer to well sprayed bundt pan. Spread evenly. Tap pan gently on counter. Place in preheated oven for 45 to 60 minutes, toothpick should come out clean when inserted. Remove from oven and transfer pan to a wire rack to cool. Once cool you can flip it over onto a plate carefully. If you've sprayed well it should release easily.
• For the Cinnamon Sugar: In a small bowl mix remaining sugar (1/4 cup) with roasted cinnamon. Mix well. Set aside. In a small saucepan melt remaining butter (1/2 cup). Brush butter onto cake. Sprinkle sugar over top. Serve with a big old cinnamony smile!