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.
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
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:
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Preheat oven to 350 degrees F. Grease and flour a 10- or 12-cup bundt pan.
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Whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a bowl.
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Cream butter and sugar in a large bowl using an electric mixer on high speed. (I used a hand mixer).
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Add the eggs one at a time, mixing well after each addition.
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Add the vanilla and beat to combine.
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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.
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Stir in the peaches.
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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.
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Bake for 60 minutes (1 hour) or until a cake tester or toothpick when inserted into the center comes out clean.
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Cool cake in the pan for 15 minutes. Turn out cake on to a wire rack. Cool completely.
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Dust cake with confectioners sugar. Transfer cake to a serving plate. Slice, serve, and enjoy!
For the glaze:
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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:
- Balsamic Peach Bundt Cake by Kate from Food Babbles
- Bellini Bundt Cake with Champagne Glaze by Stacy from Food Lust People Love
- Brown Sugar Peach Bundt Cake by Veronica from My Catholic Kitchen
- Caramelized Peaches and Cinnamon Bundt Cake by Anuradha from Baker Street
- Cream Cheese and Peach Bundt Cake by Kathya from Basic N Delicious
- Frangipane Peach Bundt by Sandra from Sweet Sensations
- Momotaro Peach Boy Cake by Kim from Ninja Baking
- Peaches and Cream Bundt Cake by Heather from Hezzi-D’s Books and Cooks
- Peach Bundt with Raspberry Jam Swirl by Holly from A Baker’s House
- Peach Bundt Cake with Amaretto Cream Glaze by Roz from La Bella Vita Cucina
- Peachy Buttermilk Bundt by Anita from Hungry Couple
- Peach Cinnamon Swirl Bundt Cake by Lora from Cake Duchess
- Peach Spice Bundt Cake by Renee from Magnolia Days
- Peach Streusel Bundt Cake by Anne from From My Sweetheart
- Vinho Verde Pound Cake with Peaches & Blueberries by Laura from The Spiced Life
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!
The Ninja Baker says
August 2, 2013 at 5:30 amLove 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 says
August 3, 2013 at 1:22 pmThanks Kim and I am feeling better.
Lora @cakeduchess says
August 2, 2013 at 10:17 amI 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 says
August 3, 2013 at 1:23 pmI 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 says
August 2, 2013 at 7:49 pmGreat use of the spices!
Renee says
August 3, 2013 at 1:23 pmThanks Sandra
Holly says
August 2, 2013 at 11:44 pmPeach 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 says
August 3, 2013 at 1:24 pmPeach season does come and go too quickly. Wish the peaches found at the store all year were a good as the fresh picked ones.
[email protected] says
August 3, 2013 at 12:07 amRenee…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 says
August 3, 2013 at 1:25 pmOh now I could go for a big slice of peach pie too.
Carla says
August 3, 2013 at 9:00 amI’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 says
August 3, 2013 at 1:26 pmI hope you will be sharing peach recipes once the peaches in your area are ready.
Hezzi-D says
August 3, 2013 at 10:48 amAll the spice combined with the peaches sound wonderful!
Renee says
August 3, 2013 at 1:27 pmThanks Heather!
Paula @ Vintage Kitchen Notes says
August 4, 2013 at 7:54 amChai 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 says
August 8, 2013 at 1:51 pmI really don’t know what I would do without Chai when I’m not feeling good. It is so comforting.
Anita at Hungry Couple says
August 4, 2013 at 11:32 pmI 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 says
August 8, 2013 at 2:01 pmGeorgia 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 says
August 5, 2013 at 1:13 amWhat 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 says
August 8, 2013 at 2:01 pmSo true! The southern peaches are the best.
Kate | Food Babbles says
August 5, 2013 at 11:39 amThis sounds so lovely!! All those spices and that cinnamon glaze, I can imagine how wonderful they paired with the ripe peaches.
Renee says
August 8, 2013 at 2:02 pmThey paired beautifully. Something about cinnamon enhances the flavor of so many things.
Stephanie says
August 5, 2013 at 6:52 pmThis looks so incredible, especially that glaze!
Renee says
August 8, 2013 at 2:04 pmThanks Stephanie!
veronica gantley says
August 6, 2013 at 5:38 pmRenee,
What a lovely cake and lovely photos as always.
Renee says
August 8, 2013 at 2:08 pmThank you Veronica for your kind words about my photos and cake.
Laura says
August 9, 2013 at 8:49 pmI 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 says
August 10, 2013 at 3:34 pmSo glad to see that Laura. Thanks!
[email protected] says
August 26, 2013 at 7:10 amI love the spices you’ve chosen for this cake, it sound delicious.
Renee says
August 26, 2013 at 2:26 pmThanks Laura