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Peach Spice Bundt Cake | Magnolia Days

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


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


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.