Description
Juicy peaches, tender cake, and tangy cream cheese icing – this Peach Bundt Cake is summer’s most swoon-worthy dessert that’ll have everyone asking for seconds!
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (120ml) sour cream
- 2 1/2 cups fresh peaches, peeled and diced (about 4 medium peaches)
- 1/4 teaspoon almond extract (optional)
- 8 oz (226g) cream cheese, softened
- 1/4 cup (57g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or heavy cream
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Thoroughly grease and flour a 12-cup Bundt pan.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter until creamy, then gradually add sugar and beat until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extract.
- Mix in sour cream until just incorporated.
- Gradually add flour mixture to wet ingredients in three portions, mixing just until combined after each addition.
- Gently fold in diced peaches until evenly distributed throughout the batter.
- Pour batter into prepared Bundt pan and smooth the top.
- Bake for 55-65 minutes until a wooden skewer inserted comes out with just a few moist crumbs.
- Cool in pan for exactly 10 minutes, then invert onto a wire rack to cool completely.
- For the icing, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt.
- Add milk or cream gradually until desired consistency is reached.
- Once cake is completely cool, drizzle with cream cheese icing and serve.