Recipe Box, Fresh Peach Cake

I have been dreaming about this peach cake for a while, I saw a beautiful photo of it on Pinterest…and couldn’t wait until fresh local peaches were abundant! Our recent simple summer brunch was the perfect occasion to make it~

peach cake

Drop the peaches in a pan of boiling water for 30-45 seconds and the skin will slide right off


simple ingredients


The scraped vanilla bean adds a lovely fragrance to the batter~


add flour and sour cream alternating additions, a little flour, a little sour cream, flour, sour cream and ending with flour


a middle layer of diced peaches gets hidden inside


Poke holes in the warm cake with a long skewer or cake tester


An immersion blender makes quick work of the peach puree


Spoon or brush the glaze over the warm cake


I left the puree a little chunky so the peaches would be visible on the finished cake

fresh peach cake

I rarely make cakes, but this delightful summer cake was a tasty sweet bite for our summer brunch~ serve it with yogurt for breakfast or ice cream for dessert, but it’s pretty good all by it’s natural self!


Here’s the recipe:


Prep Time 20 minutes
Cook Time 55 minutes
Course Brunch, Dessert
Cuisine American
Servings 12



  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup 2 sticks unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs room temperature
  • 1 vanilla bean split, seeds
  • 1 cup sour cream
  • 2 cups diced fresh peaches about 3 large peaches


  • cup fresh peach puree about 1 large peach
  • cup granulated sugar
  • 1 tablespoon fresh orange juice


  • Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.
  • Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.
  • Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes.
  • Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla bean.
  • At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)
  • Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula.
  • Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Let cool 5 more minutes.
  • Place the cake on serving plate and poke deep holes all over top with a wooden skewer. Spoon glaze slowly over warm cake and let in soak in and drip down sides.
  • While cake is baking, make glaze. Puree diced peach with an immersion blender or put in regular blender or food processor. Combine peach puree, sugar, and orange juice in a small non reactive saucepan and cook over medium heat, stirring until the sugar dissolves, 3 to 4 minutes. Remove pan from heat.
Keyword fresh peaches, peach bundt cake, peach cake, peach glaze



I’ll be joining:

Alderberry Hill

Uncommon Designs

It’s Overflowing

the Tablescaper

Love Bakes Good Cakes

Worthing Court

Stone Gable

Easy Life

Rattlebridge Farms

10 Responses to “Recipe Box, Fresh Peach Cake”
  1. I so love peaches….when I made my Peachy Keen dessert, (it is on my blog, if you care to see it) anyhoo, I had a devil of a time peeling the peaches! I guess next time, I will have to try your trick. This just looks great.

  2. natashalh says:

    This looks super delicious! I’m from SC (don’t listen to Georgia – one of our counties, alone, produces more peaches than that whole state! But I think CA beats up all.), but in Hawaii for the summer. Peaches here aren’t local, which means they aren’t as deliciously ripe and inexpensive as I’m used to. For all my peachy experience, I’ve never thought to blanch them like a tomato. Great idea!

  3. Poppy says:

    This looks sinfully delicious:) A perfect dessert for summer and even looks so pretty! Thanks for sharing the wonderful recipe. Happy Saturday!~Poppy

  4. This sounds like a great cake! Love the addition of sour cream. Gonna bookmark it for next weekend:@)

  5. Mary says:

    Oh dear, my yogurt for breakfast is going to seem so lonely and boring without a slice of your moist & peachy cake! What a treat! I need to try it with some peaches from the Farmer’s Market 🙂

  6. This looks absolutely delicious! This would be perfect to link up to my Create It Thursday post…it’s live now!

  7. Shawna says:

    I just booked marked this recipe. I love peach cobbler and this would be a great change. I can’t believe I beat my sister to your blog, usually anything with peaches she’s already on it. lol. Thank you for sharing it on our BBQ Block Party.

  8. I love love love peaches. This looks simply heavenly. Definitely pinning to try while the peaches are still in season. Thanks for sharing!

  9. Hannah says:

    We were just given a bunch of fresh peaches… and I just sat down to research some cakes for a get together on Sunday with my choir! I was originally looking for lemon and blueberry but now for sure I think I’ll be doing this one 🙂 A bundt cake seems perfect for the amount of people! Thanks so much for sharing, pinning now!

    Hannah ♫
    Sew Lah Tea Dough `

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