As the days grow longer and the sun shines brighter, there’s nothing quite like a dessert that captures the essence of summertime sweetness. This Summer Peach Cake is just that—a delightfully moist and tender cake bursting with the juicy flavor of peaches, all finished with a simple, sweet peach glaze. It’s a charming Bundt cake that feels both elegant and effortlessly comforting, making it perfect for a backyard barbecue, a picnic, or simply a sweet treat to enjoy with a cup of coffee.

Why I Love This Recipe

This Summer Peach Cake truly embodies the joy of seasonal baking. What I love most about it is the incredible moistness and tender crumb, which comes from the combination of softened butter, eggs, and sour cream. The real star, of course, is the peaches! While fresh peaches are lovely, the use of canned peaches makes this cake accessible and delicious any time of year, ensuring consistent sweetness and moisture.

The simple whisk-together batter and Bundt pan presentation make it feel special without being complicated. The final drizzle of peach juice glaze adds a lovely touch of extra peach flavor and a beautiful sheen. It’s a comforting, fruit-filled cake that’s easy to make, always a crowd-pleaser, and truly tastes like summer in every bite.

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Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream (full-fat for best results)
• 1 cup canned peaches, drained and chopped (reserve juice for glaze)

For the Glaze:

• 1/2 cup powdered sugar (confectioners’ sugar)
• 2-3 tablespoons peach juice (reserved from canned peaches)

Swaps and Notes

• Peaches: While canned peaches are convenient and moist, you can use 1 cup of fresh peaches, peeled and chopped. If using fresh, you may need to add a tablespoon of milk or water to the glaze if you don’t have enough peach juice. For more peach-y goodness, check out my Old Fashioned Peach Cobbler.
• Butter: Unsalted butter is preferred to control salt levels. Ensure it’s genuinely softened to room temperature for proper creaming.
• Eggs & Sour Cream: Room temperature eggs and sour cream blend more smoothly into the batter, ensuring a tender crumb. Full-fat sour cream provides the best moisture and richness.
• Flavoring: Pure vanilla extract is classic. A tiny bit of almond extract (1/4 tsp) could enhance the fruit flavor, or a touch of lemon zest if you like a brighter note.
• Glaze: Powdered sugar and peach juice create a simple, effective glaze. Adjust juice amount for desired thickness.

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Directions:

Baking this Summer Peach Cake is a straightforward process that yields a beautiful and delicious result.

1. Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grease and flour a standard 10-12 cup Bundt pan generously, ensuring all crevices are coated. This is crucial for easy release.
2. Combine Dry Ingredients: In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
3. Cream Butter & Sugar: In a large mixing bowl, using an electric mixer, beat the 1/2 cup softened unsalted butter and 1/2 cup granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add Eggs & Vanilla: Add the 2 large eggs one at a time, beating well after each addition until fully incorporated. Stir in the 1 teaspoon vanilla extract. Scrape down the sides of the bowl as needed.
5. Alternate Wet & Dry: Add the dry flour mixture to the butter mixture alternately with the 1/2 cup sour cream, beginning and ending with the flour mixture. Mix on low speed just until combined after each addition. Do not overmix the batter; overmixing can lead to a tough cake.
6. Fold in Peaches: Gently fold in the 1 cup drained and chopped canned peaches until they are evenly distributed throughout the batter.
7. Pour & Bake: Pour the cake batter evenly into the prepared Bundt pan. Smooth the top with a spatula. Bake for 45-50 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
8. Cool Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. This allows it to firm up slightly. Then, carefully invert the cake onto a wire rack to cool completely. The cake must be entirely cool before glazing.
9. Make Glaze: In a small bowl, whisk together the 1/2 cup powdered sugar and 2-3 tablespoons of reserved peach juice (from the canned peaches) until smooth and pourable. Adjust the amount of peach juice to reach your desired consistency.
10. Drizzle & Serve: Once the cake has cooled completely, drizzle the peach glaze generously over the top, allowing it to drip down the sides. Allow the glaze to set slightly (about 15-30 minutes) before slicing and serving.

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Pro Tip:

When adding the chopped peaches to the batter, ensure they are very well drained and patted dry if they seem overly moist. Excess moisture can make your cake dense. Gently folding them in at the end prevents them from sinking to the bottom.

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Serving Suggestions and Pairings

This Summer Peach Cake is a delightful dessert on its own, but can also be complemented by simple additions.

• Coffee or Tea: A perfect companion for your morning coffee or afternoon tea.
• Fresh Fruit: Serve with a side of fresh berries or extra peach slices for a burst of freshness.
• A La Mode: A scoop of vanilla bean ice cream would be a wonderful addition for an indulgent treat.
• Brunch Dessert: Serve as part of a sweet brunch spread.
• Other Fruit-Inspired Bakes: If you enjoy fruit in your desserts, you might also like my This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas or a slice of Banana Cake.

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Storage and Leftover Tips

This moist cake stores well, making it great for enjoying over several days.

• Storage (Glazed): Store the cooled and glazed peach cake in an airtight container at room temperature for up to 3-4 days. The glaze will set, helping to seal in moisture.
• Storage (Unfrosted): Unfrosted cake can be stored tightly wrapped in plastic wrap at room temperature for 2-3 days, or in the refrigerator for up to a week.
• Freezing: This cake freezes well. Once completely cooled (and ideally before glazing), wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 2-3 months. Thaw at room temperature before serving or glazing.

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More Recipes You Will Love

If you loved the sweet, comforting, and easy-to-make nature of this peach cake, you’ll definitely want to explore some of these other fantastic baking and sweet treat recipes:

• For another beloved fruit dessert, check out Old Fashioned Peach Cobbler.
• If you’re a fan of rich and moist cakes, my Ms. Johnny Ruth Pound Cake is a must-try.
• For a truly massive and comforting dessert, don’t miss This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd.
• And for a fun breakfast or dessert with a creamy drizzle, consider Oreo Pancakes with Cream Cheese Drizzle.

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Final Thoughts

This Summer Peach Cake is more than just a dessert; it’s a delightful celebration of simple pleasures and the natural sweetness of fruit. Its incredibly moist crumb, tender peaches, and sweet glaze create a truly irresistible treat that’s perfect for any summer gathering or just a quiet moment of indulgence. Go ahead, bake this beautiful cake, and let its summery charm brighten your day!

What’s your favorite fruit to bake with during the summer? Share your ideas in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.