Serves 8
60 min
Peach Bundt Cake
Recipe GLPR807cd9b9eba5f4
A tender, moist bundt cake swirled with spiced peach filling. Layers of buttery vanilla cake alternate with a cinnamon-brown sugar peach mixture, creating a beautiful presentation and delicious flavor in every slice. Perfect for breakfast, brunch, or dessert.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
½ cup butter or margarine, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
4 tsp baking powder
1 cup milk
3 medium peaches, peeled and chopped
¼ cup brown sugar
1 tsp ground cinnamon
Additional butter for pan preparation
Additional flour for dusting the pan
Additional sugar for sprinkling on top
Directions
Preheat your oven to 350°F. Generously butter the interior of a Bundt pan, making sure to coat all surfaces including the center tube. Dust the buttered pan with flour, tapping out the excess. Set the prepared pan aside.
In a large mixing bowl, cream together the softened butter and 1 cup sugar using an electric mixer until the mixture is light and fluffy, about 2–3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract until fully combined.
In a separate bowl, whisk together the flour and baking powder.
Add the flour mixture to the butter mixture in alternating batches with the milk. Begin with a portion of the flour mixture, then add milk, then more flour mixture, continuing until all ingredients are incorporated.
In another bowl, combine the chopped peaches, brown sugar, and ground cinnamon. Let this mixture sit for 5 minutes to allow the peaches to release their juices.
Transfer the batter to the prepared Bundt pan by alternating layers: spoon clumps of cake batter around the bottom of the pan, then top with a portion of the peach mixture. Repeat this layering process until all batter and peach filling are used, ending with the peach mixture on top.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the cake (not through the peach filling) comes out clean or with just a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then turn the cake out onto a serving plate or cake rack. Sprinkle the top generously with additional sugar while the cake is still warm.
