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Peaches-and-Cream Bundt Cake

This crowd-pleasing cake features the classic peaches-and-cream flavor pair. Instead of icing, the warm cake gets a liberal dusting of cinnamon sugar.

  • prep: 15 mins
    total time: 1 hour 15 mins
  • servings: 16

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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)
  • All-purpose flour

Cook's Note

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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Everyday Food, June 2012

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Reviews (2)

  • 12 Aug, 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.

  • 29 Jun, 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!!!