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Delicious Peach Bundt Cake with Buttermilk is the kind of cake that looks like it took all afternoon, even though the mixer does most of the work. The crumb is plush and lightly tangy, with sweet peach pieces tucked through the slices.
I like this version because it works with canned peaches, so you do not have to wait for one short week of ripe fruit. The cinnamon sugar swirl gives the cake a warm bakery smell, and a dusting of powdered sugar keeps the finish simple.
Peach Cake Pantry Lineup
This cake uses simple baking staples, but temperature and moisture matter. Bring the dairy and eggs to room temperature, and drain the peaches well so the crumb bakes up soft instead of wet.
- Canned peaches. They bring steady sweetness and soft fruit pieces in every slice.
- Buttermilk. Its gentle acidity keeps the crumb tender and balances the sugar.
- Cream cheese. Adds richness and helps the cake stay moist after the first day.
- Unsalted butter. Gives the batter flavor without making it heavy.
- Eggs and egg white. Build structure so the cake releases in one clean ring.
- All-purpose flour. Forms the base of the batter and lightly coats the peaches.
- Baking powder and baking soda. Help the dense batter rise evenly.
- Cinnamon sugar. Creates a warm swirl through the middle of the cake.
- Powdered sugar. Finishes the cooled cake with a light, pretty dusting.
Build The Batter Right
- Prepare the pan. Heat the oven to 350°F and coat a 12-cup Bundt pan very well with baking spray that contains flour.
- Mix the swirl. Stir the cinnamon with 1/2 cup sugar in a small bowl and set it near the pan.
- Dry the peaches. Drain the peaches, dice them small, and toss them with 2 tablespoons of flour so they stay suspended in the batter.
- Cream the base. Beat the butter, cream cheese, and remaining sugar until pale and fluffy, then mix in the eggs one at a time with the vanilla.
- Add dry and dairy. Whisk the flour, baking powder, baking soda, and salt. Add it to the butter mixture in batches, alternating with buttermilk, and mix just until smooth.
- Layer and swirl. Fold in the peaches. Spoon half the batter into the pan, add half the cinnamon sugar, then repeat and swirl once or twice with a knife.
- Bake and cool. Bake until a toothpick comes out with a few moist crumbs, about 55-65 minutes. Cool 15 minutes in the pan, then turn out onto a rack.
Peach Bundt Cake With Buttermilk
Buttermilk is doing more than adding tang here. It reacts with the baking soda and softens the flour proteins, which is why the crumb feels tender instead of bready. Cream cheese adds a little extra fat and body, so the cake slices neatly and stays moist for several days. If you are out of buttermilk, King Arthur Baking has a helpful buttermilk substitution guide that walks through easy swaps.
If you enjoy that same soft buttermilk texture in richer cakes, try the Buttermilk Chocolate Cake Moist next. The method is different, but the tenderness comes from the same smart ingredient.
Keep Peaches From Sinking
Peaches are heavy, especially canned peaches packed in juice. Drain them in a sieve, then blot them lightly with a towel before dicing. Small pieces spread through the batter better than large chunks. Tossing them with flour gives the fruit a dry surface that grips the batter as it rises.
Fresh peaches work when they are ripe but still firm. Very soft peaches can leak too much juice and leave damp pockets. If peach desserts are your thing, the fruit also shines in Berry Peach Cheesecake with Fresh Fruit and Classic Old Time Peach Cobbler.
Clean Bundt Pan Release
A Bundt pan has deep grooves, and every one of them needs coating. Spray right before the batter goes in, then use a pastry brush to nudge the spray into the details if the pan is ornate. King Arthur Baking's guide to preventing Bundt cakes from sticking is worth reading if your cakes usually tear.
The cooling window matters too. Turn the cake out too soon and it can split. Wait too long and the sugar on the outside can glue itself to the pan. Fifteen minutes is the sweet spot for this batter.
Serving The Cake
This cake tastes best once fully cool, when the crumb has settled and the peach flavor is clearer. Dust it with powdered sugar right before serving. For a dessert plate, add whipped cream or a small scoop of vanilla ice cream. In summer, a spoonful of Best Peach Sorbet No Churn makes the peach flavor brighter without adding heaviness.
For brunch, skip the ice cream and serve thick slices with coffee. The cake is sturdy enough for a potluck table, and it travels better than a frosted layer cake like Moist Lemon Pistachio Cake with Cream Cheese Frosting.
Storing Slices For Later
Keep the cooled cake covered at room temperature for up to 3 days. If your kitchen is warm, refrigerate it after the first day and bring slices back to room temperature before serving. Cold cake tastes tighter and less peachy, so give it time on the counter.
To freeze, wrap plain slices without powdered sugar. Freeze them in a single layer first, then move them to a freezer bag once firm. Thaw overnight in the refrigerator or unwrap a slice on the counter for about an hour.
Summary
Serve this cake at room temperature with coffee, tea, or a scoop of vanilla ice cream. It also freezes well, which makes it useful for holidays and potlucks.
FAQs
- Can I use fresh peaches instead of canned peaches?
Yes. Use about 3 cups peeled, diced fresh peaches. If they are very juicy, pat them dry and toss them with a spoonful of flour before folding them into the batter.
- What can I use instead of buttermilk?
You can make a quick substitute with 1 cup milk and 1 tablespoon lemon juice or white vinegar. Let it stand for 5 minutes before using. The flavor will be a little milder, but the cake will still be tender.
- How do I keep a Bundt cake from sticking?
Coat every ridge of the pan with baking spray that contains flour, or brush the pan with softened butter and dust it with flour. Do this right before adding the batter so the coating does not slide down the sides.
- Why did my peaches sink to the bottom?
The peaches may have been too wet or cut too large. Drain them well, dice them small, and toss them with a little flour before folding them into the batter. A thick batter also helps hold the fruit in place.
- Can I make this peach Bundt cake ahead?
Yes. Bake it one day ahead and keep it covered at room temperature. Add the powdered sugar shortly before serving so it stays clean and dry on the surface.
- Can I freeze peach buttermilk Bundt cake?
Yes. Wrap the fully cooled cake, or individual slices, tightly in plastic wrap and then foil. Freeze for up to 3 months and thaw overnight in the refrigerator.
