Peach Bundt Cake

This peach Bundt cake recipe stands out because it balances simplicity with rich, homemade flavour. The natural sweetness of peaches blends beautifully with a tender cake crumb, while the Bundt pan adds an elegant shape that looks bakery-perfect with minimal effort.

What really sets this cake apart is the moisture. Thanks to juicy peaches and the right fat-to-flour ratio, every bite feels soft and comforting—not dry or crumbly.

Dry Ingredients

• 2 ½ cups all-purpose flour

• 1 ½ cups granulated sugar

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

Wet Ingredients

• 1 cup whole milk

• ¾ cup vegetable oil or melted butter

• 4 large eggs (room temperature)

• 1 teaspoon vanilla extract

Fruit

• 2 cups chopped peaches (fresh or canned, drained well)

Choosing the Best Milk

Whole milk is ideal because it adds richness, but 2% milk also works. Avoid skim milk if possible, as it can make the cake slightly drier.

Fresh vs Canned Peaches

Fresh peaches offer bright flavour when in season. Canned peaches are convenient and consistent—just drain them thoroughly to avoid excess moisture.

Kitchen Tools You’ll Need

• Bundt cake pan (10–12 cup capacity)

• Large mixing bowl

• Whisk or hand mixer

• Rubber spatula

• Measuring cups and spoons

Step-by-Step Instruction

Preparing the Bundt Pan

Grease every curve of the Bundt pan with butter or non-stick spray. Dust lightly with flour to prevent sticking.

Mixing the Cake Batter

1. Preheat oven to 350°F (175°C).

2. In a bowl, whisk flour, baking powder, baking soda, and salt.

3. In another bowl, beat sugar and eggs until pale and smooth.

4. Add oil (or butter), milk, and vanilla extract.

5. Gradually mix in dry ingredients.

6. Gently fold in peaches.

Baking and Cooling

Pour batter evenly into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted into the centre comes out clean. Cool for 15 minutes before turning out onto a rack.

Storage and Serving Suggestions

Store the cake covered at room temperature for 2 days or refrigerate for up to 5 days. Serve plain, dusted with powdered sugar, or glazed. This cake pairs beautifully with coffee or tea.

Frequently Asked Questions (FAQs)

1. Can I replace sour cream with milk in any Bundt cake?
Yes, milk works well when paired with oil or butter for moisture.

2. Can I use plant-based milk?
Yes, almond or oat milk works, but choose unsweetened varieties.

3. Why is my cake dry?
Overbaking or using low-fat milk can cause dryness.

4. Can I freeze this cake?
Yes, wrap tightly and freeze for up to 3 months.

5. Do peaches sink in the cake?
Lightly toss the peaches in flour before folding them in.

6. Can I reduce sugar?
Yes, reduce by up to ¼ cup safely.

Related

• What Is Cake Flour?
• Russian Anthill Cake
• Neapolitan poke cake
• Dulce de Leche (Caramel) Cake

Peach Bundt Cake

Try this easy peach Bundt cake recipe with milk instead of sour cream for a soft, moist, and flavorful cake using simple ingredients you already have at home.

Prep Time 30 minutes mins

Cook Time 1 hour hr

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Ingredients

  

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup whole milk
• ¾ cup vegetable oil or melted butter
• 4 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 2 cups chopped peaches (fresh or canned, drained well)

Instructions

 

• Grease every curve of the Bundt pan with butter or non-stick spray. Dust lightly with flour to prevent sticking.
• Preheat oven to 350°F (175°C).
• In a bowl, whisk flour, baking powder, baking soda, and salt.
• In another bowl, beat sugar and eggs until pale and smooth.
• Add oil (or butter), milk, and vanilla extract.
• Gradually mix in dry ingredients.
• Gently fold in peaches.
• Pour batter evenly into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted into the centre comes out clean.
• Cool for 15 minutes before turning out onto a rack.

Course: Baking

Cuisine: All

Keyword: Bundt Cake