Description
This fresh peach Bundt cake is moist, flavorful, and topped with a sweet cinnamon glaze—perfect for summer desserts.
Ingredients
3 cups (about 400g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 cup (200g) granulated sugar
1 cup (220g) brown sugar, packed
1 1/4 cups (295ml) vegetable oil
4 large eggs
1 teaspoon vanilla extract
4 cups fresh peaches, peeled and diced
1 cup chopped pecans or walnuts (optional)
For the Cinnamon Glaze:
1 cup powdered sugar
1/2 teaspoon cinnamon
1–2 tablespoons milk (adjust for consistency)
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Generously grease a 12-cup Bundt pan.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat together both sugars and the oil until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla.
Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in the diced fresh peaches and optional nuts with a spatula. Do not overmix.
Pour batter evenly into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Once cooled, drizzle with cinnamon glaze and enjoy!
Notes
Sticking to the pan: Always grease the pan thoroughly, especially in the crevices.
Dry cake: This usually comes from overbaking or adding too much flour. Use a toothpick to test for doneness.
Uneven baking: Make sure your oven is fully preheated and avoid opening the door too often during baking.
Using canned peaches: These are too soft and watery. Fresh is always best for this recipe.
- Prep Time: 20
- Cook Time: 65
- Category: Dessert
- Cuisine: AMERICAIN
Nutrition
- Serving Size: 12
- Calories: 390