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Gallery Peaches-and-Cream Bundt Cake Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 16

Ingredients Ingredient Checklist 3 sticks unsalted butter, room temperature, plus more for pan 3 cups plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for pan 1 teaspoon baking soda 1 teaspoon fine salt 4 peaches, peeled, pitted, and diced small 2 1/4 cups sugar 6 large eggs, room temperature 1 1/4 cups sour cream 1 1/4 teaspoons pure vanilla extract 1 1/4 teaspoons ground cinnamon Whipped cream (optional)

Cook’s Notes Cover and keep at room temperature, up to 3 days.

Gallery Peaches-and-Cream Bundt Cake

Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 16

Peaches-and-Cream Bundt Cake

Peaches-and-Cream Bundt Cake

Peaches-and-Cream Bundt Cake

Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 16

Recipe Summary

prep: 15 mins total: 1 hr 15 mins

Servings: 16

prep: 15 mins

total: 1 hr 15 mins

prep:

15 mins

total:

1 hr 15 mins

Servings: 16

16

Ingredients

Ingredients

  • 3 sticks unsalted butter, room temperature, plus more for pan 3 cups plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for pan 1 teaspoon baking soda 1 teaspoon fine salt 4 peaches, peeled, pitted, and diced small 2 1/4 cups sugar 6 large eggs, room temperature 1 1/4 cups sour cream 1 1/4 teaspoons pure vanilla extract 1 1/4 teaspoons ground cinnamon Whipped cream (optional)

Directions

Preheat oven to 350 degrees. Butter and flour a 14-cup nonstick Bundt pan. Whisk together 3 cups flour, baking soda, and salt. Toss peaches with remaining 2 tablespoons flour to coat. In a large bowl, using a mixer, beat 2 sticks butter and 2 cups sugar on medium-high until fluffy and pale yellow. Beat in eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 2 additions, alternating with sour cream, and beat until combined. Fold peaches and vanilla into batter and transfer to pan. Tap pan firmly on counter several times to remove any air bubbles and smooth top.

Bake until a toothpick inserted in center comes out clean, 1 hour. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes.

Meanwhile, melt remaining 1 stick butter. Combine remaining 1/4 cup sugar and cinnamon. Using an offset spatula or small knife, loosen cake from pan, then invert onto rack. Working in sections, brush cake with butter and sprinkle liberally with cinnamon sugar. Serve warm or at room temperature, with whipped cream if desired.

Cook’s Notes Cover and keep at room temperature, up to 3 days.

Cook’s Notes

Cover and keep at room temperature, up to 3 days.

Reviews (6)

 Add Rating & Review     83 Ratings   5 star values:        19    4 star values:        16    3 star values:        32    2 star values:        13    1 star values:        3

Reviews (6)

Add Rating & Review     83 Ratings   5 star values:        19    4 star values:        16    3 star values:        32    2 star values:        13    1 star values:        3

Add Rating & Review

83 Ratings 5 star values: 19 4 star values: 16 3 star values: 32 2 star values: 13 1 star values: 3

83 Ratings 5 star values: 19 4 star values: 16 3 star values: 32 2 star values: 13 1 star values: 3

83 Ratings 5 star values: 19 4 star values: 16 3 star values: 32 2 star values: 13 1 star values: 3

  • 5 star values: 19 4 star values: 16 3 star values: 32 2 star values: 13 1 star values: 3

    Martha Stewart Member     Rating: 3 stars       08/31/2019   Overall the cake worked out and tastes pretty good. My reason for giving it 3 stars is that for me, I couldn't taste the peaches at all. I think what would be more useful in this recipe is indicating the amount of diced peaches in cups instead of number of peaches (because hey, not all peaches are the same size)! This turned out to be more of a cinnamon in sugar cake which is an okay alternative :)  

Martha Stewart Member     Rating: 5 stars       07/09/2017   This is a delicious cake! Of course, it helps to have our wonderful summer peaches. Wouldn't bother making it when they are out of season. I only used about half of the cinnamon sugar but other than that followed directions as written.  

Martha Stewart Member     Rating: Unrated       09/27/2016   I made this cake for a reunion of 10 golf friends. It was everyone's favorite and the recipe is being shared today. I did not use the third part of the recipe as I felt it was sweet and moist enough without adding more sugar and calories. I used fresh North Carolina peaches and they were super this year! A winner and a keeper!!  

Martha Stewart Member     Rating: 4 stars       06/23/2015   This is an easy and wonderful recipe for ripe peaches. Following the directions exactly, especially when beating the butter, sugar and eggs makes a fluffy batter, which cooks beautifully. Definitely a summer dessert for family or company.  

Martha Stewart Member     Rating: Unrated       08/12/2012   I made this cake today and had to throw it out. I baked it for 70 minutes and the toothpick came out clean. After cooling on a rack for 15 minutes and taking it out of the pan, I discovered the cake was nowhere near done. I followed the recipe exactly and the only thing I can think of is perhaps my 4 peaches were larger than the 4 peaches tested for the recipe. It was a big waste of time and money.  

Martha Stewart Member     Rating: Unrated       06/29/2012   I served this to 8 people and believe me.....this won't last three days!!! Nothing to save! It is a fabulous dessert -- especially in summer!!!

    Martha Stewart Member

    Rating: 3 stars 08/31/2019

Overall the cake worked out and tastes pretty good. My reason for giving it 3 stars is that for me, I couldn’t taste the peaches at all. I think what would be more useful in this recipe is indicating the amount of diced peaches in cups instead of number of peaches (because hey, not all peaches are the same size)! This turned out to be more of a cinnamon in sugar cake which is an okay alternative :)

Rating: 3 stars

Rating: 5 stars 07/09/2017

This is a delicious cake! Of course, it helps to have our wonderful summer peaches. Wouldn’t bother making it when they are out of season. I only used about half of the cinnamon sugar but other than that followed directions as written.

Rating: 5 stars

Rating: Unrated 09/27/2016

I made this cake for a reunion of 10 golf friends. It was everyone’s favorite and the recipe is being shared today. I did not use the third part of the recipe as I felt it was sweet and moist enough without adding more sugar and calories. I used fresh North Carolina peaches and they were super this year! A winner and a keeper!!

Rating: Unrated

Rating: 4 stars 06/23/2015

This is an easy and wonderful recipe for ripe peaches. Following the directions exactly, especially when beating the butter, sugar and eggs makes a fluffy batter, which cooks beautifully. Definitely a summer dessert for family or company.

Rating: 4 stars

Rating: Unrated 08/12/2012

I made this cake today and had to throw it out. I baked it for 70 minutes and the toothpick came out clean. After cooling on a rack for 15 minutes and taking it out of the pan, I discovered the cake was nowhere near done. I followed the recipe exactly and the only thing I can think of is perhaps my 4 peaches were larger than the 4 peaches tested for the recipe. It was a big waste of time and money.

Rating: Unrated 06/29/2012

I served this to 8 people and believe me…..this won’t last three days!!! Nothing to save! It is a fabulous dessert – especially in summer!!!

All Reviews for Peaches-and-Cream Bundt Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Peaches-and-Cream Bundt Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest