Fresh Peach Bundt Cake: A Moist, Cinnamon-Glazed Summer Delight

There’s something special about baking with seasonal fruit—especially when it comes to juicy, sun-ripened peaches. This Fresh Peach Bundt Cake captures all the natural sweetness of summer in one incredibly moist, cinnamon-kissed dessert. Whether you’re baking for a backyard gathering, brunch, or simply treating yourself, this cake is the perfect showcase for baking peaches at their peak.

This recipe isn’t just any fruit cake. With the warm spices of cinnamon, the depth of brown sugar, and a velvety glaze that sinks into every golden crevice, it’s an elevated take on traditional peach baking. Best of all, it’s simple to make and absolutely bursting with flavor.

So if you’ve got fresh peaches on hand and a bundt pan in the cupboard, this is the peach spice cake you’ll want to make on repeat.

Save

What Is Fresh Peach Bundt Cake? A Moist, Fruit-Infused Dessert Classic

Fresh Peach Bundt Cake is a soft, dense, and flavorful cake made with chopped fresh peaches, baked in a bundt pan, and drizzled with a sweet cinnamon glaze. The bundt shape not only gives the cake an elegant appearance but also allows the glaze to settle perfectly into every ridge.

Unlike dry cakes or overly sweet cobblers, this dessert balances richness and fruitiness beautifully. The chunks of peach stay soft and juicy inside the cake, making every bite tender and flavorful. It’s a delicious celebration of summer fruit and a top-tier option among peach desserts with fresh peaches.

This dessert is part of the growing trend of fresh peach recipes desserts that showcase simple ingredients and seasonal freshness.

Ingredients You’ll Need for This Peach Spice Cake with Cinnamon Glaze

For the Cake:

• 3 cups peeled and diced fresh peaches
• 2 cups (400g) granulated sugar
• 1 cup (240ml) vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups (375g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon

For the Cinnamon Glaze:

• 1 cup (120g) powdered sugar
• 1–2 tablespoons milk
• ½ teaspoon ground cinnamon
• ½ teaspoon vanilla extract

These ingredients come together to create a tender cake with warm spice notes and a delicate drizzle that complements the fruit without overwhelming it.

Step-by-Step Instructions for Making the Perfect Peach Bundt Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan thoroughly to prevent sticking.

Step 2: Combine the Wet Ingredients

In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined.

Step 3: Add the Dry Ingredients

In a separate bowl, mix the flour, baking soda, salt, and cinnamon. Gradually stir the dry ingredients into the wet mixture.

Step 4: Fold in the Peaches

Gently fold the diced peaches into the batter. The mixture will be thick but should hold together well.

Step 5: Fill the Pan and Bake

Pour the batter evenly into the prepared bundt pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Glaze

Allow the cake to cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.

To make the glaze, whisk powdered sugar, milk, cinnamon, and vanilla until smooth. Drizzle over the cooled cake just before serving.

Save

Tools and Equipment Needed for Baking Peaches into This Bundt Cake

• 10–12 cup bundt pan
• Mixing bowls (large and medium)
• Measuring cups and spoons
• Whisk and rubber spatula
• Electric mixer (optional)
• Wire rack for cooling
• Paring knife and peeler for peaches

✅ Need a quality bundt pan? Check out King Arthur Baking’s recommended bakeware for nonstick options that release cakes flawlessly.

Pro Tips for Baking with Fresh Peaches for Maximum Flavor

• Choose ripe but firm peaches—overripe ones can make the cake soggy.
• Peel the peaches to avoid chewy skin in the cake.
• Toss diced peaches with a little flour before folding in to keep them from sinking.
• Use cinnamon sparingly—too much can overpower the delicate fruit flavor.
• Let the cake cool completely before glazing to prevent the icing from melting off.

Common Mistakes to Avoid When Making Peach Baking Recipes

• Undergreasing the pan—bundt cakes stick easily. Use baking spray or grease with butter and dust with flour.
• Overmixing the batter can lead to a dense cake. Mix just until combined.
• Skipping the cooling time—the cake may fall apart if removed from the pan too soon.
• Not using fresh peaches—canned peaches can alter the texture and moisture balance.

Variations: From Peach Spice Cake to Glazed Peach Cake and Beyond

There are plenty of ways to customize this peach bundt cake:

• Peach Pecan Cake: Fold in ½ cup chopped pecans for crunch.
• Peach Cream Cheese Swirl: Add a cream cheese layer for a cheesecake twist.
• Lemon Glazed Peach Cake: Swap cinnamon glaze for lemon icing for a citrus punch.
• Caramel Peach Cake: Drizzle caramel sauce over the top instead of glaze.
• Spiced Autumn Version: Add a pinch of nutmeg and cloves to deepen the spice profile.

These twists make it easy to adapt the cake from summer brunch to holiday table.

Serving Suggestions: How to Present and Enjoy Your Peach Bundt Cake

• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
• Dust with powdered sugar for an elegant finish.
• Pair with iced tea or cold brew for a summer dessert.
• Add fresh peach slices or mint leaves for garnish.
• Slice and serve on a pedestal cake stand for maximum visual appeal.

This cake is ideal for showcasing at potlucks, brunches, or any event where peaches lovely and flavor-packed desserts are welcomed.

How to Store and Freeze Fresh Peach Bundt Cake Properly

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days. Bring to room temp before serving.
• Freezer: Wrap the cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge.

✅ Freeze without glaze and add it fresh after thawing for best presentation.

Perfect Pairings: What to Serve with Peach Desserts With Fresh Peaches

Looking for something to complement this cake? Try:

• Hot or iced herbal tea (especially peach or chamomile)
• A cold glass of lemonade or sparkling water with mint
• Greek yogurt with honey as a side
• Roasted almonds or candied pecans for texture
• A scoop of peach sorbet for a fruit-forward pairing

These accompaniments enhance the natural flavors of the peaches and add balance to your dessert table.

Save

Fresh Peach Bundt Cake FAQ: Your Questions Answered

Can I use frozen or canned peaches?
Yes, but be sure to thaw and drain them thoroughly to avoid excess moisture.

Do I need to peel the peaches?
Yes. The skins can become chewy when baked, so peeling is recommended.

Can I make this cake gluten-free?
Yes, just use a 1:1 gluten-free baking flour blend.

How do I know when the cake is done?
A toothpick inserted in the center should come out clean. Also, the edges will pull slightly away from the pan.

Is the glaze necessary?
Not at all, but it adds moisture and sweetness. You can also skip or replace it with whipped cream or fruit syrup.

Why This Peach Cake Is a Must-Try for Seasonal Fruit Lovers

This Fresh Peach Bundt Cake isn’t just a dessert—it’s a celebration of seasonal, ripe fruit baked to perfection. It’s easy to make, incredibly moist, and topped with a cinnamon glaze that adds just the right amount of indulgence.

From brunch tables to evening desserts, this cake captures everything that’s lovely about peaches. If you enjoy simple, crowd-pleasing peach desserts with fresh peaches, this cake will become a favorite in your recipe box.

Conclusion

If you’re craving a dessert that’s equal parts elegant and easy, this Fresh Peach Bundt Cake is calling your name. Its rustic texture, juicy bursts of fruit, and warm cinnamon glaze make it the ultimate choice for summer baking.

If you try this recipe, be sure to share it with friends, pin it for later, and subscribe to the blog for more easy, seasonal desserts that make the most of every moment in the kitchen.

Print