Recipes Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes Peaches-and-Cream Bundt Cake 3.4 (83) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 15 mins Servings: 16 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. 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 ¼ cups sugar 6 large eggs, room temperature 1 ¼ cups sour cream 1 ¼ teaspoons pure vanilla extract 1 ¼ 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. Print