Peach Cobbler Bundt Cake

As the summer sun shines brightly and the days stretch long, there’s nothing quite like indulging in a delightful dessert that captures the essence of the warm season. Enter the Peach Cobbler Bundt Cake, a harmonious blend of two beloved treats: the classic peach cobbler and the ever-popular Bundt cake. This innovative dessert combines the juicy, sweet flavors of fresh peaches with the comforting, soft texture of cake, resulting in a treat that is both satisfying and inviting.

Experience the taste of summer with this Peach Cobbler Bundt Cake, a delicious fusion of classic peach cobbler and moist Bundt cake. Bursting with juicy peaches and topped with a sweet cinnamon sugar crust, this dessert is perfect for gatherings or a cozy afternoon treat. Easy to bake, the cake's rich flavors and inviting aroma will delight your family and friends. Share the joy of this delightful recipe and create unforgettable memories around the dessert table!

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Ingredients

For the Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup buttermilk, at room temperature

3 large eggs

1 teaspoon vanilla extract

2 cups fresh peaches, peeled and diced (or canned peaches, drained)

For the Cinnamon Sugar Topping:

¼ cup granulated sugar

1 teaspoon ground cinnamon

For the Glaze:

1 cup powdered sugar

2-3 tablespoons milk

½ teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, ensuring all crevices are well-coated.

Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Cream Butter and Sugar: In another bowl, beat the softened butter until light and fluffy. Gradually add in the granulated sugar, mixing until creamy and smooth.

Add Wet Ingredients: Mix in the eggs one at a time, followed by the buttermilk and vanilla extract. Continue to mix until the batter is smooth.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not over-mix.

Fold in Peaches: Gently fold in the diced peaches with a spatula, making sure they are evenly distributed.

Prepare Cinnamon Sugar: In a small bowl, combine the granulated sugar with the ground cinnamon. Set aside.

Assemble the Bundt Cake: Pour half of the cake batter into the prepared Bundt pan. Sprinkle half of the cinnamon sugar over the batter, then top it with the remaining batter. Finish with the rest of the cinnamon sugar on top.

Bake the Cake: Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.

Cool the Cake: Allow the cake to cool in the pan for about 15-20 minutes, then carefully invert it onto a wire rack to cool completely.

Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the thickness by adding more milk or sugar, if necessary.

Glaze the Cake: Once the cake is completely cool, drizzle the glaze over the top, allowing it to cascade down the sides.

Serve and Enjoy: Slice into the peach cobbler Bundt cake and enjoy this delightful fusion of cake and cobbler!

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 10-12