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Peaches and Cream Bundt Cake

Peaches and Cream Bundt Cake

My favorite Peaches and Cream recipe 

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 16 servings
Calories 346 kcal

Ingredients

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 3/4 cups all-purpose flour divided
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup sour cream
  • 1/2 cup plain greek yogurt
  • 1 Tb. vanilla extract
  • 4 diced fresh peaches
  • 1 cup powdered sugar
  • 5 Tb. heavy cream

Instructions

  1. Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan
  2. In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream the butter and granulated sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, beat in vanilla. Fold in the sour cream, and greek yogurt. Mix until smooth.
  4. Slowly add the flour mixture to the butter mixture. Scrape the bowl to ensure everything is well incorporated.
  5. Toss the peaches with the remaining ¼ cup of flour. Scoop a third of the the batter into the Bundt pan, then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches.
  6. Bake for 60-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the powdered sugar, and heavy cream. Pour glaze over the cake
Nutrition Facts
Peaches and Cream Bundt Cake
Amount Per Serving (1 g)
Calories 346 Calories from Fat 135
% Daily Value*
Fat 15g23%
Sodium 79mg3%
Carbohydrates 50g17%
Sugar 35g39%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.