Peaches & Cream Summer Bundt Cake

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3 1/4 cup all-purpose flour, sifted and divided
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cup sugar
1 cup unsalted butter, softened
6 egg room temperature
2 tsp vanilla
2 tsp lemon zest
2 tbsp lemon juice
1 3/4 cup sour cream, at room temperature
4 cup ripe peaches, peeled and diced
2 tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cup icing sugar, sifted
1/4 cup sour cream
2 tbsp peach jam
1 tsp vanilla
1 tbsp finely chopped fresh mint
4 cup vanilla ice cream, to serve
Nutritional Facts
Amount Per Serving
670 Calories
28 g
Saturated fat
17 g
350 mg
66 g
10 g
96 g



  1. Preheat oven to 350°F (180°C). Grease and flour 10-inch (25 cm) Bundt pan. In bowl, whisk together 3 cups (750 mL) flour, baking powder, baking soda and salt. Set aside.

  2. Using electric mixer, beat together granulated sugar and butter un-til light and fluffy. Beat in eggs one at a time, incorporating each one fully before next addition. Beat in vanilla, lemon zest, and lemon juice. With mixer on low, add flour mixture in 2 parts and sour cream all at once, starting and ending with flour mixture. Scrape bowl as needed between additions.

  3. Toss together peaches, brown sugar, cinnamon, and nutmeg; toss with remaining flour. Fold peach mixture into batter.

  4. Scrape batter into prepared pan; smooth top. Bake for 55 to 60 minutes or until tester inserted into centre of cake comes out clean. Let stand for 1 hour; turn out onto rack and let cool completely.


  1. Whisk together icing sugar, sour cream, jam, and vanilla. Drizzle icing over cake; let set before slicing. Sprinkle with mint. Serve with scoop of ice cream. Wrap and store at room temperature for up to 3 days or wrap in heavy-duty foil and freeze for up to 1 month.


  • Alternatively, sprinkle cake with toasted pecans, almonds, or fresh raspberries.
  • Substitute whipped cream for ice cream if desired.