This Peaches and Cream Bundt Cake brings together juicy peaches, a tender crumb, and a silky cream cheese swirl. It’s the kind of cake that feels special without being fussy. The flavors are warm and nostalgic, like summertime in a slice.

It’s simple enough for a weeknight treat but lovely enough for holidays, potlucks, or a cozy brunch. Serve it with a drizzle of vanilla glaze or a scoop of ice cream, and watch it disappear.

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What Makes Peaches and Cream Bundt Cake Special

This cake blends a buttery vanilla base with ripe peaches and a ribbon of cream cheese. The Bundt pan gives it a beautiful shape and ensures even baking.

A light glaze adds just the right sweetness without overwhelming the fruit. The texture stays moist for days, thanks to sour cream and the cream cheese layer. It’s a reliable, forgiving recipe that still looks like it came from a bakery.

Shopping List

All-purpose flour – for structure
Granulated sugar – for sweetness
Brown sugar – for moisture and caramel notes
Baking powder and baking soda – for lift
Salt – to balance flavors
Unsalted butter – softened
Eggs – room temperature
Sour cream or Greek yogurt – moisture and tang
Vanilla extract
Fresh or canned peaches – chopped and well-drained
Cream cheese – softened
Powdered sugar – for the cream cheese layer and optional glaze
Milk or cream – for the glaze
Ground cinnamon (optional) – warm flavor with peaches
Lemon zest (optional) – brightens the batter
Cooking spray and flour – for the pan

Step-by-Step Instructions

Prep the pan and oven. Preheat the oven to 350°F (175°C).
Grease a 10- to 12-cup Bundt pan thoroughly with cooking spray and a dusting of flour. Make sure to get into every groove to prevent sticking.
Prep the peaches. If using fresh peaches, peel (optional) and chop them into small cubes. If using canned peaches, drain them well and pat dry.
Too much liquid can weigh down the batter.
Make the cream cheese filling. In a bowl, beat 8 oz cream cheese with 1/3 cup powdered sugar and 1 teaspoon vanilla until smooth. Set aside. The texture should be spreadable but not runny.
Mix the dry ingredients. In a separate bowl, whisk 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon (optional).
This prevents lumps and helps even mixing.
Cream the butter and sugars. In a large bowl, beat 3/4 cup unsalted butter with 1 cup granulated sugar and 1/2 cup brown sugar until light and fluffy, about 2–3 minutes. Proper creaming traps air for a tender crumb.
Add eggs and flavorings. Beat in 3 large eggs, one at a time. Mix in 2 teaspoons vanilla extract and 1 teaspoon lemon zest (optional), scraping down the bowl as needed.
Incorporate sour cream and dry ingredients. Mix in 1 cup sour cream.
Then add the dry ingredients in two additions, mixing on low until just combined. Do not overmix.
Fold in peaches. Gently fold 1 1/2 cups chopped peaches into the batter. If your peaches are very juicy, toss them with 1 tablespoon flour first to help suspend them in the batter.
Layer the batter and filling. Spoon half the batter into the prepared Bundt pan and smooth it out.
Dollop the cream cheese mixture evenly over the batter, keeping it away from the sides of the pan. Top with the remaining batter and smooth the surface.
Bake. Bake for 50–60 minutes, or until a toothpick inserted near the center (but not in the cream cheese layer) comes out clean. The top should be golden and spring back lightly when touched.
Cool properly. Let the cake cool in the pan for 12–15 minutes.
Then invert onto a wire rack and let it cool completely before glazing or slicing. Patience helps the crumb set and prevents breakage.
Glaze (optional). Whisk 1 cup powdered sugar with 1–2 tablespoons milk or cream and 1/2 teaspoon vanilla until smooth and pourable. Drizzle over the cooled cake.
Add a pinch of cinnamon if you like.
Serve. Slice with a serrated knife for clean cuts. Serve plain, with a dusting of powdered sugar, or alongside whipped cream or vanilla ice cream.

Storage Instructions

Room temperature: Keep covered for up to 2 days if your kitchen is cool. The glaze helps lock in moisture.
Refrigerator: Because of the cream cheese layer, refrigerate after day two.
Wrap tightly or store in an airtight container for up to 5 days.
Freezer: Freeze slices or the whole cake (well-wrapped) for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
Reheat: Warm slices in the microwave for 10–15 seconds for that fresh-baked feel.

Health Benefits

Peaches offer vitamin C, fiber, and antioxidants that support skin and digestive health.
Sour cream or Greek yogurt adds protein and calcium, plus acidity for better texture and digestibility.
Balanced sweetness means you can enjoy a satisfying dessert without an overly heavy sugar load.
Homemade control lets you manage ingredients—opt for reduced sugar, whole-wheat pastry flour for part of the flour, or lighter glaze.

Common Mistakes to Avoid

Under-greasing the pan. Bundt pans are notorious for sticking. Coat every ridge thoroughly, then dust with flour.
Overmixing the batter. This toughens the crumb.
Stop mixing as soon as the flour disappears.
Adding wet peaches without draining. Excess juice creates gummy pockets. Drain and pat dry.
Letting the cream cheese touch the pan. It can burn and stick. Keep the filling centered and away from the sides.
Unmolding too soon or too late. Wait 12–15 minutes before inverting.
Too soon and it breaks; too late and it glues to the pan.

Variations You Can Try

Brown Butter Batter: Replace softened butter with cooled brown butter for a nutty aroma.
Almond Twist: Add 1/2 teaspoon almond extract to the batter and sprinkle sliced almonds on top after glazing.
Spiced Peach: Mix in 1/2 teaspoon each cinnamon and ginger, plus a pinch of nutmeg, for a cozy flavor.
Lemon-Peach: Add 1 tablespoon lemon zest to the batter and a lemon juice glaze for a bright finish.
Berry Blend: Swap one-third of the peaches with blueberries or raspberries (toss in a little flour to prevent sinking).
Gluten-Free: Use a 1:1 gluten-free baking blend and check for doneness a bit earlier.
Lighter Cream Layer: Use Neufchâtel cheese and reduce powdered sugar for a tangier stripe.

FAQ

Can I use frozen peaches?

Yes. Thaw them fully, drain any liquid, and pat dry. If they seem very soft, toss with 1 tablespoon flour before folding into the batter.

What size Bundt pan should I use?

A 10- to 12-cup Bundt pan works best.

If your pan is smaller, fill it only two-thirds full and bake extra batter as muffins.

How do I know when the cake is done?

Look for a golden top and edges that pull slightly from the pan. A toothpick inserted into the cake (避 the cream cheese tunnel) should come out clean or with a few crumbs.

Can I make this ahead?

Absolutely. The cake tastes even better the next day as the flavors meld.

Glaze just before serving for the best appearance.

Do I have to peel fresh peaches?

No. Peels soften during baking and add color and fiber. If you prefer a smoother texture, peel them with a quick blanch or a vegetable peeler.

What if I don’t have sour cream?

Use full-fat Greek yogurt as a 1:1 swap.

The texture and tang will be very similar.

Why did my cake stick?

Bundt pans need thorough greasing and flouring. Also, let the cake rest 12–15 minutes before inverting. If it still sticks, warm the bottom of the pan briefly with a towel dipped in hot water to loosen it.

Can I reduce the sugar?

Yes, you can reduce total sugar by 1/4 cup without major texture changes.

Keep in mind that peaches vary in sweetness, so adjust to taste.

Final Thoughts

This Peaches and Cream Bundt Cake is simple, beautiful, and full of comfort. The cream cheese ribbon keeps every slice moist and rich, while peaches bring a sunny, fruity lift. It’s the kind of recipe you’ll reach for year-round—fresh peaches in summer, canned in winter.

Serve it warm with glaze or plain with coffee, and enjoy every soft, peachy bite.