Peach Bundt Cake with Bourbon Peach Glaze

Make the most of peach season with this Peach Bundt Cake! It’s moist, studded with fresh peaches, and smothered in a dreamy Bourbon Peach Glaze.

Bourbon Peach Bundt Cake on cake stand.

Peach Bundt Cake: The Ultimate Summer Dessert

Like vacations and date nights, peach season always goes by way too fast. The window for a perfectly ripe peach–fragrant and impossibly juicy and sweet–is terribly small.

When peaches are just right, we buy them by the flat, and spend the next few weeks eating them plain (usually hovered over the sink while the juice drips down my chin), and baking them into Peaches and Cream Crumble Bars, Blackberry Peach Cobbler, and Peach Pie Crumble.

However, the OG peach recipe, the Peach Recipe To Rule Them All, is this Peach Bundt Cake.

It’s one of the first recipes I ever shared on the blog, and while few people were reading back then, it quickly became a favorite among our close family and friends.

The cake is fluffy and moist, with cinnamon flecked peaches scattered throughout. But it’s the bourbon peach glaze that really sets this peach cake apart.

Rather than using a heavy frosting that might detract from the delicate flavor of the peaches, this glaze is made with fresh peach puree, sugar, and a hint of bourbon, for a sultry, sticky sweet finish. Served warm with a scoop of ice cream, this peach bundt cake is the ultimate dessert for hazy summer nights.

Pie server removing a slice of peach bundt cake from a platter.

Key Ingredients in Peach Bundt Cake

Fresh ripe peaches scattered on a green background.
  • Dry ingredients– All the usual suspects of bundt cake are here, including flour, baking powder, soda, and salt.
  • Butter– While I use oil in some bundt cakes (like this Chocolate Bundt Cake), I prefer the richer flavor of butter for a peach cake.
  • Sugars– My original recipe called for all white granulated sugar, but I recently tried a blend of brown and white sugar and won’t be going back. Again, we’re going for a deep, rich flavor that compliments the peaches.
  •  Sour cream– The secret weapon for added moisture and a hint of tang.
  • Vanilla extract– This cake calls for a full Tablespoon of vanilla. If you can swing the cost, this Bourbon Vanilla Extract is especially luxurious.
  • Peaches– Use very ripe, juicy peaches for the best flavor. White peaches or nectarines are also lovely.
  • Bourbon– We usually use Bulleit Bourbon for cooking and baking (and drinking!). It compliments sweet and savory flavors really well, including in recipes like Bourbon Bacon Jam, Bourbon Eggnog, and Spiced Apple Cake.
Bowl of fresh diced peaches with cinnamon.

How to Make Peach Bundt Cake

  1. Prep. Preheat the oven to 350 degrees and grease a 12 cup bundt pan.
  2. Mix dry ingredients. Whisk together the dry ingredients in a small bowl.
  3. Mix peaches and cinnamon. In another small bowl, toss the peach chunks with cinnamon.
  4. Beat butter and sugars. In the bowl of an electric mixer, beat the butter on medium high speed until fluffy, about 3 minutes. Add the sugars, then beat again until the mixture is light in color and fluffy, another 2-3 minutes.
  5. Add eggs one at a time, beating after each addition and scraping the bowl as needed. Beat in vanilla extract.
  6. Mix wet and dry ingredients. At low speed, add 1/3 of the flour mixture followed by half of the sour cream mixture. Repeat, ending with the flour mixture. Beat on medium low speed until well combined.
  7. Layer batter in the pan. Spoon ⅓ of the cake batter into the pan, spreading evenly. Layer with half of the peaches. Add another ⅓ of the batter followed by the remaining peaches. Finish with the remaining cake batter.
  8. Bake for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for about 10-15 minutes. Set a wire rack over a baking sheet, then invert cake onto the cooling rack.
Bundt cake batter in a mixing bowl with an orange spatula.
Diced peaches and cake batter layered in a bundt pan.
Freshly baked bundt cake still in the pan.

How to Make Bourbon Peach Glaze

While the cake is baking, prepare the glaze.

  1. Use a food processor or blender to make peach puree from the flesh of about 2 fresh peaches.
  2. In a small saucepan, combine the peach puree with sugar and bourbon. Cook over medium heat until sugar is dissolved, about 3-4 minutes. Remove from heat.
  3. To glaze the cake, poke holes all over the cake with a toothpick. Use a pastry brush to brush the glaze all over the tops and sides of the cake. Allow it to soak in, then repeat as desired. I usually repeat about 3 times.
Pastry brush brushing bourbon peach glaze on a bundt cake.

If you have leftover glaze, do a happy dance, because this stuff is AMAZING on everything. You’ll definitely want to eat it over ice cream, stir it into cocktails, or add it to Mint Iced Tea.

You can also drizzle it over Fluffy Buttermilk Pancakes or Buttermilk Biscuits.

Tips and FAQS for Perfect Bundt Cakes

  • I use and love this Nordic Ware Bundt Pan, but any 12 cup bundt pan should work.
  • Grease and flour your pan VERY WELL. This is the key to getting the cake out of the pan without any tears. I use Baker’s Joy for all my bundt cakes now. It makes greasing and flouring so easy, and the cakes come out great every time.
  • To make chopping the peaches easier, look for Freestone peach varieties, which easily fall away from the pit.
Glazed peach bundt cake on a wire rack.

Can I use canned or frozen peaches in bundt cake?

Yes, either of these should work fine, provided they aren’t too wet. I recommend patting down canned or thawed peaches with a paper towel to remove any excess moisture before proceeding with the recipe.

Do I have to use bourbon?

Nope! If you prefer to make this without alcohol, leave the bourbon out and sub a teaspoon of vanilla extract in the glaze.

Storing and Freezing Peach Bundt Cake

Once the peach cake is glazed and cooled, cover it loosely with saran wrap. It will keep at room temperature for 3-4 days and refrigerated for 6-7.

I prefer to serve the cake at room temperature or warm, so remove it from the fridge 1 hour before serving or microwave slices for 30-40 seconds.

The cake can be frozen, unglazed, wrapped tightly in saran wrap, for up to 3 months. Thaw overnight at room temperature, then add the glaze before serving.

Sliced of peach bundt cake on a white plate with raspberries.

More Bundt Cake Recipes to Try

The ease and look of a bundt cake is hard to beat! Here are a few of my other favorite bundt recipes to try:

Slice of peach bundt cake being removed from a platter.

Peach Bundt Cake with Bourbon Peach Glaze

Yield: 16
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes

This moist and fluffy Peacht Bundt Cake is studded with cinnamon peach chunks and finished with a sticky sweet Bourbon Peach Glaze.

Ingredients

For the cake:

  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (16 Tablespoons) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ¾ cup brown sugar
  • 4 large eggs, at room temperature
  • 1 Tablespoon pure vanilla extract
  • 1 cup sour cream
  • 2 heaping cups diced fresh peaches
  • 1/2 teaspoon cinnamon

For the syrup:

  • 3/4 cup fresh peach puree, from about 2 peaches
  • 2/3 cup granulated sugar
  • 1 1/2 Tablespoons bourbon

Instructions

  1. Preheat the oven to 350 degrees and generously grease and flour a 12 cup bundt pan.
  2. Whisk together the dry ingredients in a small bowl.
  3. In another small bowl, toss the peach chunks with cinnamon.
  4. In the bowl of an electric mixer, beat the butter on medium high speed until fluffy, about 3 minutes. Add the sugars, then beat again until the mixture is light in color and fluffy, another 2-3 minutes.
  5. Add eggs one at a time, beating after each addition and scraping the bowl as needed. Beat in vanilla extract.
  6. At low speed, add 1/3 of the flour mixture followed by half of the sour cream. Repeat, ending with the flour mixture. Beat on medium low speed until well combined.
  7. Spoon ⅓ of the cake batter into the prepared pan, spreading evenly. Layer with half of the peaches. Add another ⅓ of the batter followed by the remaining peaches. Finish with the remaining cake batter.
  8. Bake for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for about 10-15 minutes. Set a wire rack over a baking sheet, then invert cake onto the cooling rack.
  9. Meanwhile, make the glaze: In a small saucepan, combine the peach puree with sugar and bourbon. Cook over medium heat until sugar is dissolved, about 3-4 minutes. Remove from heat.
  10. To glaze the cake, poke holes all over the cake with a toothpick. Use a pastry brush to brush the glaze all over the tops and sides of the cake. Allow it to soak in, then repeat as desired. I usually repeat about 3 times.
  11. Serve the cake at room temperature or warmed in the microwave. It is excellent with a scoop of vanilla ice cream.

Notes

  • Store the glazed and cooled cake covered loosely with saran wrap at room temperature for 3-4 days or in the fridge for 6-7.
  • The easiest way to make the peach puree is to blend it in a food processor or blender.
  • Leftover glaze can be stored in the fridge for up to a week and served with ice cream, pancakes, yogurt, or drinks.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 59mgSodium: 173mgCarbohydrates: 53gFiber: 1gSugar: 34gProtein: 5g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

Did you make this recipe?

Leave a review, or head over to Instagram and share a photo! Tag your projects with #neighborfoodies!

6 Comments

  1. It’s in the oven right now! So excited! This recipe always makes me feel like a rock star because it always turns out amazingly. (I’ve made it maybe 4 times since you first posted it.) Thanks for a great recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.