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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!
Course Dessert
Cuisine American
Keyword bundt cake, peach, peach cake
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 12 servings

Ingredients

Peaches

  • 5-6 fresh peaches, pit removed and sliced
  • 3/4 cup granulated sugar
  • 2 tbsp cinnamon

Cake

  • 4 eggs
  • 2 cup granulated sugar
  • 1 cup vegetable oil
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tbsp baking powder

Crumb Topping

  • 2 tbsp butter
  • 1/2 cup all purpose flour
  • 1/3 cup packed brown sugar
  • 1 tsp cinnamon

Instructions

Peaches

  • Wash with cold water and slice each peach in half. Remove the pit, and slice the peaches. Set aside. In a small dish mix the cinnamon and sugar. Set aside.

Cake

  • Pre-heat oven to 350 degrees. 

In a standing mixer, mix sugar, and eggs.  Beat until the mixture is light and fluffy. Add the oil, vanilla and sour cream.  Mix just until smooth. Then add flour, salt and baking powder.  Mix again until incorporated.  


    Grease and flour a tube pan with a removable tube. Spread 1/3 of the cake batter in the pan.  Arrange 1/3 of the peaches in a layer on top of the batter.  Sprinkle 1/3 of the cinnamon-sugar mixture on top of the peaches.  Repeat this process two more times until all of the batter, peaches and sugar mixture is layered in the pan. 

Crumb

  • Add the flour, brown sugar, cinnamon and butter to a bowl. mix by squeezing the butter into the flour and sugar until you have a crumble sand-like consistency.
    Sprinkle crumb topping on top of the cake batter. .

Bake for about 1 1/2 hours or until browned.  Cool on a wire rack, then remove cake from the pan.