Peach Spice Bundt Cake Recipe | Magnolia Days (2024)

By: Author Renee

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Georgia peach season is in full swing. Boxes of fresh-picked fruit filled the local farmers market. The scent of the fruit drifted through the air. Vendors happily offered slices for a taste. Perfectly ripe, juicy, sweet peaches begged to be purchased. Thoughts of recipes swirled through my mind. The one that popped to the top of the list was peach spice bundt cake.

My days were filled with spices. A recent bad cold had me sipping hot tea with honey for relief. Chai is my hot tea of choice. The earthy aroma of cinnamon, ginger, and nutmeg comforts the soul. A cake to match the Chai flavors with the freshness of fruit was in order. The moist cake was as comforting as the tea. Summer called for a lighter hand with the spices as too much would be more reminiscent of winter. This is a cake fitting for the season. A simple cinnamon glaze is all that is needed. I served it with whipped cream and some chopped fresh peaches. Double the fruit works for me.

What is your favorite way to enjoy peaches?Do you slice them up and eat as a snack? Perhaps churn a batch ofpeaches and cream frozen yogurt? Or bake a cake with them? Peach cakes are what August Bundt-A-Month is all about. Scroll down to see the list and join me in visiting each one.

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Peach Spice Bundt Cake

A recipe for a peach spice bundt cake made with fresh peaches, warm spices including cinnamon and nutmeg. It is a great way to use fresh summer peaches.

CourseDessert

CuisineAmerican

Prep Time 15 minutes

Cook Time 1 hour

Ingredients

For the cake:

3cupsall-purpose flour
1teaspoonbaking soda
1/2teaspoonsalt
1teaspooncinnamon
1/2teaspoonground ginger
1/8teaspoonfresh grated nutmeg*
1/2teaspoonallspice
1cupunsalted butter2 sticks, at room temperature
2cupsgranulated sugar
6large eggsat room temperature
1teaspoonvanilla extract
1cupsour creamat room temperature
2cupsdiced fresh peaches

For the glaze:

2cupsconfectioners sugarsifted
1/2teaspoonground cinnamon
1/2teaspoonvanilla extract
2to 4 tablespoons half-and-half or milk

Instructions

For the cake:

Preheat oven to 350 degrees F. Grease and flour a 10- or 12-cup bundt pan.
Whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a bowl.
Cream butter and sugar in a large bowl using an electric mixer on high speed. (I used a hand mixer).
Add the eggs one at a time, mixing well after each addition.
Add the vanilla and beat to combine.
Add the flour mixture in three additions, alternatively with the sour cream in two additions, mixing on low speed until just combined. Do not over mix.
Stir in the peaches.
Pour batter into prepared bundt pan and spread batter evenly in the pan. If using a smaller 10-cup bundt pan, only fill pan about 3/4 full. You can use the extra batter to make cupcakes.
Bake for 60 minutes (1 hour) or until a cake tester or toothpick when inserted into the center comes out clean.
Cool cake in the pan for 15 minutes. Turn out cake on to a wire rack. Cool completely.
Dust cake with confectioners sugar. Transfer cake to a serving plate. Slice, serve, and enjoy!

For the glaze:

Stir together the confectioners sugar, cinnamon, vanilla, and enough half-and-half or milk to desired consistency. Drizzle glaze over cake. (Thicker glazes will pool on top and not run down sides as much an thinner glazes. Thinner glazes tend to soak into cake also.)

Recipe Notes

*You can use pre-ground nutmeg instead of freshly grated. Increase the amount slightly to about 1/4 teaspoon.