A slice of summer in every bite—that’s exactly how I’d describe this Irresistible Summer Peach Cake. With its soft, golden crumb and pops of juicy peaches throughout, it’s the kind of dessert I keep coming back to. The sweet peach glaze takes it to another level, making this cake perfect for gatherings, weekend brunches, or just treating myself on a sunny afternoon.
Why You’ll Love This Recipe
I love how easy it is to put this cake together using pantry staples and a can of peaches. The texture is incredibly moist thanks to sour cream, and the flavor is bright and fruity without being overpowering. It bakes beautifully in a bundt pan, and once I drizzle that peachy glaze on top, it looks as good as it tastes. Whether I’m serving it at a picnic or enjoying it with a cup of tea, this cake never disappoints.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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all-purpose flour
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baking powder
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baking soda
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salt
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unsalted butter, softened
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granulated sugar
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large eggs
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vanilla extract
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sour cream
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canned peaches, drained and chopped
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powdered sugar
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peach juice (from canned peaches)
directions
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Preheat the oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
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Mix the dry ingredients by whisking together flour, baking powder, baking soda, and salt in a medium bowl.
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Cream butter and sugar in a large mixing bowl until light and fluffy. Add eggs one at a time, then stir in the vanilla.
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Alternate mixing the dry ingredients and sour cream into the butter mixture, starting and ending with the flour mixture.
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Fold in chopped peaches gently with a spatula until evenly distributed.
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Pour the batter into the prepared bundt pan. Smooth the top and bake for 45–50 minutes, until a toothpick inserted comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Make the glaze by whisking powdered sugar with just enough peach juice for a smooth, pourable consistency.
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Drizzle glaze over the cooled cake. Let it set slightly before slicing and serving.
Servings and timing
This cake yields about 12 generous servings. It takes roughly 20 minutes to prep and 45–50 minutes to bake, with an additional 10 minutes for cooling in the pan and time for the glaze to set.
Variations
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Fresh or frozen peaches can be used instead of canned—just be sure they’re peeled and well-drained.
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Add a hint of spice like cinnamon or cardamom to warm up the flavor.
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Try a lemon glaze instead of peach for a citrusy twist.
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Make it gluten-free by using your favorite 1:1 gluten-free flour blend.
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Add crunch with chopped pecans or walnuts folded into the batter.
storage/reheating
To store, I keep the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. The flavor deepens beautifully as it sits.
To freeze, I wrap the unglazed cake (whole or in slices) tightly in plastic wrap, then foil. It stays fresh in the freezer for up to 2 months. I thaw it overnight in the fridge and glaze just before serving.
To reheat, I warm individual slices in the microwave for 10–15 seconds. It brings back that soft, just-baked texture—especially delicious with a scoop of vanilla ice cream.
FAQs
Can I use fresh or frozen peaches instead of canned?
Yes, I often use fresh (peeled and chopped) or frozen (thawed and drained) peaches. I always pat them dry before adding them to the batter to avoid excess moisture.
What size bundt pan should I use?
A 10-cup bundt pan works perfectly for this recipe. If I use a smaller pan, I make sure not to fill it more than two-thirds full and use the extra batter for muffins.
Is there a substitute for sour cream?
Absolutely! I like using plain Greek yogurt when I’m out of sour cream. It keeps the cake just as moist and adds the same gentle tang.
Can I make the glaze thicker or thinner?
Yes—I adjust the amount of peach juice to get the consistency I want. Less juice makes a thicker glaze; more juice gives me a thinner drizzle.
How can I tell when the cake is done?
I always use the toothpick test. If it comes out clean or with a few moist crumbs, the cake is ready. It should also feel springy when gently pressed.
Conclusion
This Irresistible Summer Peach Cake really is the perfect way to celebrate sunny days, sweet fruit, and the joy of baking something special. I find myself reaching for this recipe any time I want to share something homemade that feels both comforting and elegant. Give it a try—I think it’ll become one of your favorites too
