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Peach Spice Bundt Cake for #BundtAMonth

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 | Magnolia Days
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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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Renee

Ingredients

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 unsalted butter 2 sticks, 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

Instructions

For the cake:

  1. Preheat oven to 350 degrees F. Grease and flour a 10- or 12-cup bundt pan.
  2. Whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a bowl.
  3. Cream butter and sugar in a large bowl using an electric mixer on high speed. (I used a hand mixer).
  4. Add the eggs one at a time, mixing well after each addition.
  5. Add the vanilla and beat to combine.
  6. 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.
  7. Stir in the peaches.
  8. 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.
  9. Bake for 60 minutes (1 hour) or until a cake tester or toothpick when inserted into the center comes out clean.
  10. Cool cake in the pan for 15 minutes. Turn out cake on to a wire rack. Cool completely.
  11. Dust cake with confectioners sugar. Transfer cake to a serving plate. Slice, serve, and enjoy!

For the glaze:

  1. 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.

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!

Recipe Rating




Laura@bakinginpyjamas

Monday 26th of August 2013

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

Renee

Monday 26th of August 2013

Thanks Laura

Laura

Friday 9th of August 2013

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

Saturday 10th of August 2013

So glad to see that Laura. Thanks!

veronica gantley

Tuesday 6th of August 2013

Renee, What a lovely cake and lovely photos as always.

Renee

Thursday 8th of August 2013

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

Stephanie

Monday 5th of August 2013

This looks so incredible, especially that glaze!

Renee

Thursday 8th of August 2013

Thanks Stephanie!

Kate | Food Babbles

Monday 5th of August 2013

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

Renee

Thursday 8th of August 2013

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