Fresh Peach Bundt Cake with Cream Cheese Icing

Fresh Peach Bundt Cake with Cream Cheese Icing

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: people

Calories: 868kcal

Author: Becky Hardin - Easy Dessert Recipes

Make the perfect summer dessert with this delicious Peach Bundt Cake recipe. It’s bursting with flavor and contains fresh peach pieces for added texture.

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Equipment

Kitchen Scale (optional)
Bundt cake pan
Stand Mixer (optional)
Hand Mixer (optional)

Ingredients

For the Cream Cheese Icing

¼ cup unsalted butter 57 grams, room temperature (½ stick)
1 teaspoon pure vanilla extract 4 grams
1 tablespoon milk
4 ounces cream cheese 114 grams, room temperature (½ brick)
1 cup powdered sugar 113 grams

For the Peach Bundt Cake

2 cups unsalted butter 452 grams, room temperature (4 sticks)
2 teaspoons pure vanilla extract 8 grams
2 cups granulated sugar 400 grams
8 large eggs 400 grams
4 cups all-purpose flour 480 grams
2 cups chopped fresh peaches 340 grams, from about 4 peaches

Instructions

For the Icing

Using a stand or hand mixer, beat the butter, vanilla, milk, and cream cheese together on medium speed until smooth and creamy, about 2 minutes.
¼ cup unsalted butter, 1 teaspoon pure vanilla extract, 4 ounces cream cheese, 1 tablespoon milk
On low speed, add the powdered sugar a little at a time. Continue mixing and adding powdered sugar, scraping down the sides of the bowl as necessary. Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the icing is light and fluffy-- about 2 minutes.
1 cup powdered sugar
Drizzle over the completely cooled peach bundt cake (below).

For the Peach Bundt Cake

Preheat the oven to 350°F. Grease a Bundt pan with nonstick cooking spray. Set aside.
Using a stand or hand mixer, beat the butter, vanilla, and sugar together on medium speed until light and fluffy, about 2 minutes.
2 cups unsalted butter, 2 cups granulated sugar, 2 teaspoons pure vanilla extract
Add the eggs one at a time. Be sure each egg is fully incorporated before adding the next.
8 large eggs
On low speed, add in the flour slowly. Stop once the flour is fully incorporated and be sure not to overmix at this step.
4 cups all-purpose flour
Gently fold the peach chunks into the batter.
2 cups chopped fresh peaches
Transfer the batter to the pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
When finished, let the bundt cool for about 5 minutes and then run a knife around the edge and turn it out onto a wire rack to cool completely.
Drizzle with icing (above) and enjoy!

Notes

Be sure to scrape down the sides of the bowl when mixing to fully incorporate the ingredients.
Use a piping bag or sandwich bag to drizzle your icing with ease.
When adding your eggs, don’t add them at the same time. Put one in before the other.

Storage: Store peach bundt cake in an airtight container in the refrigerator for up to 3 days.

Nutrition