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Peach Bundt Cake

Peach Bundt Cake

  • Author: adapted from Martha Stewart Cakes
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 - 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


A moist cake with pieces of peach throughout



  • 1 1/2 cups butter at room temperature plus some to butter the bundt pan
  • 3 cups plus 2 TBS all purpose flour plus more for the pan
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 can peaches (15 oz) drained
  • 2 cups brown sugar
  • 1/4 cup granulated sugar
  • 6 eggs, at room temperature
  • 1 1/4 cups sour cream
  • 2 tsp vanilla
  • 1 1/4 tsp cinnamon




  • Preheat oven to 350
  • Butter and flour a 14 cup bundt pan
  • Drain and dice the peaches.
  • In a medium bowl whisk together the flour, baking soda and salt. Set aside
  • In a stand mixer with the paddle attached, beat the brown sugar and butter until light and fluffy – about 3 minutes.
  • Add the eggs, one at a time. Mix well after each addition.
  • Mix in the vanilla.
  • With the mixer on low alternate adding the flour mixture and sour cream, beginning and ending with the flour mixture.
  • Remove the bowl from the stand and gently fold in the peaches.
  • Add the batter to the prepared bundt pan. Tap it gently on the counter a couple of times to settle the batter.
  • Bake in the preheated oven for 55 – 60 minutes until a tester comes out clean.
  • Cool on a wire rack for 20 minutes then remove from the pan to cool completely.
  • Melt the remaining butter
  • Combine the granulated sugar and cinnamon.
  • Brush the cake with the melted butter and then sprinkle with the cinnamon sugar


This is a very moist, rich cake

Keywords: bundt cake, coffee cake, peach cake, peaches, canned peaches,