Peach Crumb Bundt Cake

Fresh peaches are layered in this moist cinnamon sour cream cake and is topped with a brown sugar crumb topping. The best ending to summer!

What is the inspiration behind this Peach Crumb Bundt Cake?

This peach cake is inspired by my Cinnamon Apple Cake. It has the same cinnamon-sugar taste, but peaches instead of the usual apples plus a brown sugar crumb topping. I love using peaches in most dessert recipes during the summer like my Peach Blueberry Upside Down Cake, Peach Bourbon Glaze Peach Bundt, Peach Mascarpone Ice Cream, Peach Blackberry Galette, and my Peach Blueberry Crumble

What ingredients are needed for this Peach Crumb Bundt Cake?

Peaches- Freestone peaches are best, but very ripe peaches of any variety will work well.

Cinnamon- cinnamon is used for the cinnamon-sugar layer and also in the crumble

Flour- all purpose flour works best in this recipe.

Sugar- granulated sugar is used for the cinnamon-sugar layer, and packed brown sugar for the crumble.

Sour cream– for cakes to be moist, buttermilk or sour cream works well. For this cake, I used sour cream.

How is this Peach Crumb Bundt Cake made?

First wash, cut and remove the pit, and slice the peaches. The freestone peaches are the best type of peaches to use because when cut in half, the pit comes out very easily.

If you can’t find freestone peaches, use very ripe and juicy peaches. It will make it easier to remove the pit.

Also, there is no need to peel the peaches first. The skins bake to be very soft and it doesn’t affect the texture or taste of the cake. Slice the peaches and set the slices aside in a bowl.

To make the bundt cake, start with beating the eggs with the sugar. You want the mixture to be light and fluffy. This adds air to the batter and helps with rising while baking.

Add in the oil, vanilla extract, and sour cream. This cake does not use butter. It uses vegetable oil to keep the cake soft and moist. Butter would make the cake a bit firmer.

Add in the dry ingredients and mix until incorporated. Layer the ingredients in a 9.5x 4 inch 2 piece tube pan by adding 1/3 of the batter in first, then 1/3 of the sliced peaches, then a layer of cinnamon and sugar. Repeat this step 2 more times, then end when a crumb topping of brown sugar, cinnamon, flour and butter. Bake and serve!

Commonly asked questions:

Can this bundt cake be frozen?

To freeze, wrap the unglazed, undecorated cake in plastic wrap twice until it’s fully sealed. Place in the freezer and freeze up to 3 months. To serve, place on the counter until thawed. Add the glaze and fruit.

How do you store the bundt cake?

Seal the bundt cake in an airtight container or wrap with plastic wrap in the refrigerator for up to 5 days.

Can canned or frozen peaches be used instead of fresh?

If you want a substitution, I would suggest using frozen fruit. Frozen peaches are fresh peaches that were sliced and froze. Canned peaches are not the same texture and have a slightly different taste. they may also have too much moisture in them for the cake.

Looking for other great Bundt cake recipes? Try these!