Peach Bundt Cake with Pecans and Maple-Cream Glaze

This Peach Bundt Cake is a moist, tender butter cake studded with toasted pecans and layered with juicy, fresh peaches, then finished with a glossy maple-cream glaze. It’s a summer-into-fall dessert that looks bakery-worthy yet works for weeknight baking, brunch entertaining, potlucks, and holiday tables.

Course Dessert

Cuisine American

Keyword peach bundt cake

Prep Time 25

Cook Time 1

Total Time 1 25

Servings slices

Calories 574kcal

Author Julia

Ingredients

For the Peach Bundt Cake:

2 ¾ cups all-purpose flour plus 1 tablespoon for tossing with peaches
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom
1 cup unsalted butter softened
1 cup granulated sugar
½ cup light brown sugar
½ large orange zest
4 large eggs room temperature
2 tablespoons freshly squeezed orange juice
2 teaspoons vanilla extract
¾ cup sour cream
4 medium peaches diced
1 ¼ cups chopped toasted pecans plus more for topping

For the Maple-Cream Glaze:

1 ½ cups powdered sugar sifted
4 tablespoons pure maple syrup
1 ½ tablespoons heavy cream
½ teaspoon vanilla extract
pinch salt

US Customary - Metric

Instructions

For the Peach Pecan Bundt Cake

Preheat the oven to 350°F. Generously grease and flour a 12-cup Bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and cardamom. Set aside.
In a large bowl or a stand mixer with paddle attachment, cream together softened butter, granulated sugar, light brown sugar, and orange zest for about 4-5 minutes or until light and fluffy. Add eggs, one at a time, beat after each addition until fully combined. Scrape the bottom and the sides of the bowl using a rubber spatula to make sure all ingredients are incorporated well. Then, whisk in orange juice and vanilla extract.
Gradually add a portion of the flour mixture, followed by a portion of sour cream, mixing gently using a rubber spatula after each addition. Continue alternating until both the dry ingredients and sour cream are fully incorporated. Don’t overmix the batter, just stir gently until no lumps of flour remain.
Carefully fold pecans into the batter. Don’t overmix. Pour ⅓ of the cake batter into the prepared bundt pan. Spread evenly and smooth the top.
In a bowl, gently toss diced peaches with 1 tablespoon of flour. Spoon half of them evenly over the batter. Add the remaining cake batter and gently smooth the top again. Finally, top with the remaining peaches, lightly pressing them into the batter.
Bake in the preheated oven for about 55-65 minutes or until the toothpick inserted in the center comes out clean or with a few moist crumbs.
Remove from the oven, and let cool for about 10-15 minutes in the pan. Then, place a cooling rack over the top of the Bundt pan and carefully invert it. Gently lift the pan. Let the cake cool completely before covering with glaze.

For the Maple-Cream Glaze:

In a small bowl, whisk together powdered sugar, maple syrup, heavy cream, vanilla extract, and salt until smooth. Add more powdered sugar if the glaze is too thin, or more heavy cream if it’s too thick. Drizzle over the cooled cake and top with chopped pecans. Let it set for about 10 minutes. Then, slice the cake into 12 equal slices and enjoy!

Notes

Grease and flour the bundt pan thoroughly, especially in grooves, so the cake doesn’t stick. I like to use Baker's Joy non-stick spray with flour for bundt pans.
Use room temperature butter for perfect creaming. The butter should be soft enough to press with a finger, but not melted.
Don’t overmix the batter. Fold the chopped pecans gently to keep the cake soft and tender.
Peel the peaches for a smoother texture or leave skins on for a rustic look.
How do you know when the cake is done? The cake is ready when a skewer or a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should be golden and slightly springy to the touch.
Let the cake cool in the pan for about 20-30 minutes before turning it out onto a rack to finish cooling. This allows it to firm up slightly and release cleanly from the pan without breaking.
Sift the powdered sugar to avoid lumps in the glaze.

Notes about peaches

Toss diced peaches with 1 tablespoon of flour before arranging peaches on top of the dough to prevent them from sinking and to soak up extra juice.
If using canned peaches, choose ones labeled as no-sugar-added.
Both canned and frozen peaches are softer than fresh and may slightly affect the cake’s texture, but the flavor will still be delicious. Make sure to drain peaches well to remove all moisture.

Storage, reheating, freezing & make-ahead

Storage: Let the cake cool completely after baking. Then, cover it tightly with plastic wrap or place in an airtight container. Store at room temperature for up to 2 days or in the fridge for up to 5 days.
Reheating: Warm individual slices 10–15 seconds in the microwave to re-soften the crumb and wake up the maple glaze.
Freezing: Freeze unglazed cake (whole or sliced) tightly wrapped for up to 2 months. Thaw, then glaze and add pecans. You can also freeze glazed slices; separate with parchment to prevent sticking.
Make-ahead: Bake the day before, cool completely, wrap well, and glaze just before serving. Pecans for topping stay crunchiest when added right before plating.

Nutrition