Peach Spice Bundt Cake for #BundtAMonth

by Renee on August 2, 2013

Peach Spice Bundt Cake | Magnolia Days

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.

Peach Spice Bundt Cake | Magnolia Days

What is your favorite way to enjoy peaches? Do you slice them up and eat as a snack? Perhaps churn a batch of peaches 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.

Peach Spice Bundt Cake

1 hour, 30 minutes

Makes 1 bundt cake, about 12 servings

Peach Spice Bundt Cake

    For the cake:
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon fresh grated nutmeg*
  • 1/2 teaspoon allspice
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 6 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream, at room temperature
  • 2 cups diced fresh peaches
  • For the glaze:
  • 2 cups confectioners sugar, sifted
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 to 4 tablespoons half-and-half or milk
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.)


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

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Ready for more bundts? These 15 gorgeous cakes with peaches will be inspiration enough for you to bake with us this month:

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Bake us a peach bundt
  • Post it before August 31, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Peach Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

Happy Baking!

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{ 30 comments… read them below or add one }

The Ninja Baker August 2, 2013 at 5:30 am

Love your Chai accented peach Bundt, Renee. A cinnamon glaze does seem the complement to your lovely cake =)

P.s. Trust you are feeling better!


Renee August 3, 2013 at 1:22 pm

Thanks Kim and I am feeling better.


Lora @cakeduchess August 2, 2013 at 10:17 am

I look forward every year to peach season. I can’t get enough of them. My favorite way to eat them, just as they are! Love your spicy bundt, Renee!


Renee August 3, 2013 at 1:23 pm

I love peaches just as they are too. I have to admit though my most favorite way is to put sliced peaches in a bowl, sprinkle with sugar, and pour on some cream.


Sandra August 2, 2013 at 7:49 pm

Great use of the spices!


Renee August 3, 2013 at 1:23 pm

Thanks Sandra


Holly August 2, 2013 at 11:44 pm

Peach season simply can’t last long enough for me to fit in all of these wonderful bundt cakes! Your spice combinations sound great with peaches too.


Renee August 3, 2013 at 1:24 pm

Peach season does come and go too quickly. Wish the peaches found at the store all year were a good as the fresh picked ones.


Anne@FromMySweetHeart August 3, 2013 at 12:07 am

Renee…your cake looks wonderful! It is really dotted with peaches and I love that! And the spices remind me of making peach pie, one of my very favorite ways to enjoy peaches! I love local Maryland peaches. But I have to admit, sometimes Trader Joes sells crates of Georgia peaches and they are definitely the best!!! : )


Renee August 3, 2013 at 1:25 pm

Oh now I could go for a big slice of peach pie too.


Carla August 3, 2013 at 9:00 am

I’m so excited that peach season is getting close in PA! I haven’t been to the market all July, so I’m not sure if they are ready yet. I’m hoping I pick some up today. Chambersburg is nearby, so I get Chambersburg peaches. Dad would definitely love this peach cake since he loves both peaches and cake. Mom too.


Renee August 3, 2013 at 1:26 pm

I hope you will be sharing peach recipes once the peaches in your area are ready.


Hezzi-D August 3, 2013 at 10:48 am

All the spice combined with the peaches sound wonderful!


Renee August 3, 2013 at 1:27 pm

Thanks Heather!


Paula @ Vintage Kitchen Notes August 4, 2013 at 7:54 am

Chai tea is the one I turn for comfort too, the mix of spices is intoxicating. An amazing idea to use it in this bundt cake Renee! The peach chunks inside the cake make it look terribly succulent!


Renee August 8, 2013 at 1:51 pm

I really don’t know what I would do without Chai when I’m not feeling good. It is so comforting.


Anita at Hungry Couple August 4, 2013 at 11:32 pm

I love peach season but I can only imagine that the ones in your area are the most heavenly. I would gobble up this cake with a big pot of tea. :)


Renee August 8, 2013 at 2:01 pm

Georgia peaches are really great. Some seasons are better than others. We have been fortunate to have good rain this year and they are especially juicy and sweet.


Roz August 5, 2013 at 1:13 am

What a delicious recipe for a peach bundt cake! Aren’t Southern peaches just the sweetest in the land? I’m so spoiled now after living in SC for 17 years! After living in Iowa for most of my life, I certainly know what great beef, pork and corn tastes like, but I never, ever knew what a superb peach tasted like until I moved to the SE!


Renee August 8, 2013 at 2:01 pm

So true! The southern peaches are the best.


Kate | Food Babbles August 5, 2013 at 11:39 am

This sounds so lovely!! All those spices and that cinnamon glaze, I can imagine how wonderful they paired with the ripe peaches.


Renee August 8, 2013 at 2:02 pm

They paired beautifully. Something about cinnamon enhances the flavor of so many things.


Stephanie August 5, 2013 at 6:52 pm

This looks so incredible, especially that glaze!


Renee August 8, 2013 at 2:04 pm

Thanks Stephanie!


veronica gantley August 6, 2013 at 5:38 pm

What a lovely cake and lovely photos as always.


Renee August 8, 2013 at 2:08 pm

Thank you Veronica for your kind words about my photos and cake.


Laura August 9, 2013 at 8:49 pm

I updated Chrome, cleared my cache, and yay! I got this working! Which is awesome because I love the spices and wanted to pin this. Gorgeous!


Renee August 10, 2013 at 3:34 pm

So glad to see that Laura. Thanks!


Laura@bakinginpyjamas August 26, 2013 at 7:10 am

I love the spices you’ve chosen for this cake, it sound delicious.


Renee August 26, 2013 at 2:26 pm

Thanks Laura


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