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Peaches and Cream Summer Bundt Cake

This moist sour cream cake is packed with fresh peaches and accented with vanilla and lemon for a delightful summer dessert.


3 1/4 cups (815 mL)all-purpose flour, sifted and divided
2 tsp (10 mL)baking powder
1 tsp (5 mL)baking soda
1/2 tsp (2.5 mL) salt
2 cups (500 mL) granulated sugar
1 cup (250 mL) unsalted butter, softened
6eggs, at room temperature
2 tsp (10 mL)vanilla extract
2 tsp (10 mL)lemon zest
2 tbsp (30 mL)lemon juice
1 3/4 cups (440 mL)sour cream, at room temperature
4 cups (1 L)diced peeled ripe peaches
2 tbsp (30 mL)packed brown sugar
1/4 tsp (1.25 mL)each ground cinnamon and nutmeg
1 1/2 cups (375 mL)icing sugar, sifted
1/4 cup (60 mL)sour cream
2 tbsp (30 mL)peach jam
1 tsp (5 mL)vanilla extract
1 tbsp (15 mL)finely chopped fresh mint
4 cups (1 L)vanilla ice cream, for serving


Step 1
Preheat oven to 350°F (180°C). Grease and flour 10-inch (25 cm) Bundt pan. In bowl, whisk together 3 cups (750 mL) flour, baking powder, baking soda and salt. Set aside.

Step 2
Using electric mixer, beat together granulated sugar and butter un-til light and fluffy. Beat in eggs one at a time, incorporating each one fully before next addition. Beat in vanilla, lemon zest, and lemon juice. With mixer on low, add flour mixture in 2 parts and sour cream all at once, starting and ending with flour mixture. Scrape bowl as needed between additions.

Step 3
Toss together peaches, brown sugar, cinnamon, and nutmeg; toss with remaining flour. Fold peach mixture into batter.

Step 4
Scrape batter into prepared pan; smooth top. Bake for 55 to 60 minutes or until tester inserted into centre of cake comes out clean. Let stand for 1 hour; turn out onto rack and let cool completely.

Whisk together icing sugar, sour cream, jam, and vanilla. Drizzle icing over cake; let set before slicing. Sprinkle with mint. Serve with scoop of ice cream. Wrap and store at room temperature for up to 3 days or wrap in heavy-duty foil and freeze for up to 1 month.

  • Alternatively, sprinkle cake with toasted pecans, almonds, or fresh raspberries.
  • Substitute whipped cream for ice cream if desired.

Nutrition Facts

Fat:28 g
Saturated Fat:17 g
Trans Fat:0.5 g
Sodium:350 mg
Sugars:66 g
Protein:10 g
Fibre:2 g
Carbohydrate:96 g
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