Total time: 55 mins
Difficulty: Low
Serves: 8–10
Peach Bundt Cake
This Peach Bundt Cake is soft, fragrant, and bursting with juicy peach flavor. Made with a combination of all-purpose flour and almond flour, it has a moist, tender crumb and just the right hint of lemon and cinnamon. Fresh diced peaches are folded into the batter, while thin slices decorate the top for a rustic, bakery-style finish. Whether you serve it for brunch, dessert, or a summer tea break, this easy bundt cake recipe is sure to impress.
Why Everyone Will Love This Recipe
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Fresh peaches inside and on top
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Almond flour adds a rich, nutty texture
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Easy to make and bake in one bowl
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Beautiful presentation for brunch or guests
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Delicious with coffee, whipped cream, or vanilla ice cream
What Is Peach Bundt Cake?
Peach bundt cake is a moist, ring-shaped cake made in a bundt pan, enriched with seasonal peaches and warm spices like cinnamon. Unlike traditional layer cakes, bundt cakes bake in a decorative mold that adds elegance with minimal effort. This version uses almond flour for added moisture and flavor and features both diced and sliced peaches for texture and visual appeal.
Pro Tips for the Best Results
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Use ripe but firm peaches to avoid a mushy texture
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Grease and flour the bundt pan thoroughly to prevent sticking
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Let the cake cool for 10–15 minutes before inverting it
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Add a sprinkle of brown sugar on top for caramelized flavor
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Serve with a dusting of powdered sugar or a drizzle of lemon glaze
Frequently Asked Questions
Can I use canned or frozen peaches?
Yes. Drain canned peaches well or thaw and blot frozen ones before adding.
Can I skip almond flour?
You can substitute it with the same amount of all-purpose flour, but the texture will be less rich.
How do I keep the cake from sticking to the bundt pan?
Grease with butter and dust with flour, making sure to cover every crevice.
What if I don’t have a bundt pan?
You can use a regular round or loaf pan, but adjust the baking time accordingly.
Can I make it dairy-free?
Yes! Use almond or oat milk instead of dairy milk.
How to Store
Store the peach bundt cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm or humid, store it in the refrigerator instead and bring it to room temperature before serving.
How to Freeze
Wrap individual slices or the whole cooled cake tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge or at room temperature for a few hours before serving.
Ingredients
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Eggs: 3
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Sugar: 150g (¾ cup)
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Milk: 80ml (⅓ cup)
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Sunflower oil: 120ml (½ cup)
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All-purpose flour: 250g (2 cups)
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Almond flour: 100g (1 cup)
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Vanilla extract: 1 tsp
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Zest of 1 lemon
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Ground cinnamon: 1 tsp
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Baking powder: 2 tsp
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Peaches (diced): 2
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Peaches (thinly sliced): 2
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Brown sugar (for sprinkling): to taste
