Peaches and Cream Summer Bundt Cake

Serves 12
Prep Time 20 min
Cook Time 60 min
Print Recipe
This moist sour cream cake is packed with fresh peaches and accented with vanilla and lemon for a delightful summer dessert.

Ingredients

  • Cake

    • 3 ¼ cups (815 mL) all-purpose flour, sifted and divided
    • 2 tsp (10 mL) baking powder
    • 1 tsp (5 mL) baking soda
    • ½ tsp (2.5 mL) salt
    • 2 cups (500 mL) granulated sugar
    • 1 cup (250 mL) unsalted butter, softened
    • 6 eggs, at room temperature
    • 2 tsp (10 mL) vanilla extract
    • 2 tsp (10 mL) lemon zest
    • 2 tbsp (30 mL) lemon juice
    • 1 ¾ cups (440 mL) sour cream, at room temperature
    • 4 cups (1 L) diced peeled ripe peaches
    • 2 tbsp (30 mL) packed brown sugar
    • ¼ tsp (1.25 mL) each ground cinnamon and nutmeg

  • Icing

    • 1 ½ cups (375 mL) icing sugar, sifted
    • ¼ cup (60 mL) sour cream
    • 2 tbsp (30 mL) peach jam
    • 1 tsp (5 mL) vanilla extract
    • 1 tbsp (15 mL) finely chopped fresh mint
    • 4 cups (1 L) vanilla ice cream, for serving

Instructions

  • Cake

    • Step 1

      Preheat oven to 350°F (180°C). Grease and flour 10-inch (25 cm) Bundt pan. In bowl, whisk together 3 cups (750 mL) flour, baking powder, baking soda and salt. Set aside.

    • Step 2

      Using electric mixer, beat together granulated sugar and butter un-til light and fluffy. Beat in eggs one at a time, incorporating each one fully before next addition. Beat in vanilla, lemon zest, and lemon juice. With mixer on low, add flour mixture in 2 parts and sour cream all at once, starting and ending with flour mixture. Scrape bowl as needed between additions.

    • Step 3

      Toss together peaches, brown sugar, cinnamon, and nutmeg; toss with remaining flour. Fold peach mixture into batter.

    • Step 4

      Scrape batter into prepared pan; smooth top. Bake for 55 to 60 minutes or until tester inserted into centre of cake comes out clean. Let stand for 1 hour; turn out onto rack and let cool completely.

  • Icing

    • Step 1

      Whisk together icing sugar, sour cream, jam, and vanilla. Drizzle icing over cake; let set before slicing. Sprinkle with mint. Serve with scoop of ice cream. Wrap and store at room temperature for up to 3 days or wrap in heavy-duty foil and freeze for up to 1 month.

Paperclip IconTips

• Alternatively, sprinkle cake with toasted pecans, almonds, or fresh raspberries.
• Substitute whipped cream for ice cream if desired.

Nutrition Facts

Per serving
Calories670
Fat28 g
Saturated Fat17 g
Trans Fat0 g
Carbohydrate96 g
Fibre2 g
Sugars66 g
Protein10 g
Sodium350 mg