Peach Bundt Cake
A moist and flavorful Peach Bundt Cake featuring peaches, warm spices, and oats, perfect for brunch, dessert, or a special occasion with fruity and spiced notes.
Ingredients
Instructions
- Combine all of the ingredients in a bowl and beat with an electric mixer.
- Pour the batter into a greased and floured Bundt pan.
- Bake approximately 60 minutes at 350°F (175°C).
- Cool in the pan before serving.
Tips & Substitutions
For a lighter version, you can substitute half of the oil with applesauce. If you don't have nutmeg, cinnamon alone works well, or you could use pumpkin pie spice for a different flavor. Ensure the peaches are well-drained to avoid excess moisture in the batter. Be careful not to overmix the batter to keep the cake tender.
Serving Suggestions
This Peach Bundt Cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Consider pairing it with a light salad or a cup of tea for a cozy afternoon snack. It’s also a great dessert option for gatherings, alongside other American recipes.
Storage & Reheating
Store any leftover Peach Bundt Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for about a week. To reheat, slice the cake and warm it in the microwave for a few seconds, or enjoy it cold for a refreshing treat. It also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Bundt Cake contains roughly 886 calories, with 15g protein, 138g carbohydrates, and 35g fat. It is an excellent source of dietary fiber (44% of the Daily Value), iron (42% of the Daily Value), and protein (30% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 461mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Yes, you can use fresh peaches! Just peel and slice about 2-3 medium peaches and add them to the batter. You may want to reduce the juice slightly to prevent excess moisture, ensuring the cake holds its structure.
What can I substitute for the nuts?
If you have nut allergies or prefer not to use nuts, you can simply omit them or replace them with seeds such as pumpkin or sunflower seeds. Dried fruits like raisins or cranberries can also add a nice texture and sweetness.
How do I know when the cake is done baking?
To check if the Peach Bundt Cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there's wet batter on the toothpick, continue baking for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).