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.
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.