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Peach Bundt Cake

A delicious and moist Peach Bundt Cake, perfect for any occasion, infused with sweet peaches and a fluffiness that sings of summer.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Baked
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
Fruits
  • 2 cups fresh peaches, peeled and diced
Optional Toppings
  • to taste powdered sugar for dusting

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a Bundt pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
Mixing
  1. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
  2. Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  3. Gradually mix in the dry ingredients alternately with the buttermilk until just combined.
  4. Gently fold in the diced peaches.
Baking
  1. Pour the batter into the prepared Bundt pan and smooth the top.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  4. Dust with powdered sugar before serving, if desired.

Notes

This cake can be served with cream cheese icing or a scoop of vanilla ice cream for a delightful treat. It lasts in the fridge for up to 5 days or can be frozen for up to 3 months.