Peach Cobbler Bundt Cake Recipe
If you could bottle up a Southern summer afternoon and eat it, this peach cobbler bundt cake recipe would be it. We’re talking juicy peaches, a buttery streusel crunch, and a dreamy glaze — all wrapped up in one stunning cake.
This moist peach bundt cake is the kind of dessert that makes people stop mid-conversation and ask, “Wait, you made this?” And yes, you absolutely did.
Table of Contents
Why You’ll Love This Peach Cobbler Cake
This isn’t just a pretty cake — it’s a peach dessert recipe that delivers on every single level. The buttery, dense crumb is loaded with sweet cinnamon peach filling folded right into the batter.
Then there’s the baked streusel hidden inside and sprinkled on top for that classic cobbler crunch. Finished with a peachy glaze that drips down the sides? Absolutely irresistible.
It bakes up beautifully every time and feeds a crowd — 16 generous slices. Whether it’s a holiday table, a summer cookout, or a random Tuesday when you need something special, this cake shows up.
If you love easy comfort baking, be sure to browse more crowd-pleasing recipes on Fast Bakes for your next kitchen adventure.
Ingredients
Here’s everything you’ll need to pull this beauty together. The ingredients are grouped by component so you can prep each part without losing your mind.
| Component | Ingredient | Amount |
|---|---|---|
| Peach Filling | Canned peaches, drained and chopped | 3 cups |
| Granulated sugar | 1/3 cup | |
| Ground cinnamon | 3/4 tsp | |
| Ground nutmeg | 1/2 tsp | |
| Cornstarch | 1 tbsp | |
| Salted butter, melted | 2 tbsp | |
| Streusel | All-purpose flour | 1/2 cup |
| Light brown sugar | 1/4 cup | |
| Granulated sugar | 1/4 cup | |
| Ground cinnamon | 1/2 tsp | |
| Unsalted butter, cold and cubed | 1/4 cup | |
| Cake | Unsalted butter, room temperature | 1 1/2 cups |
| Granulated sugar | 2 1/2 cups | |
| Large eggs | 6 | |
| Cake flour, sifted | 3 cups | |
| Salt | 1 tsp | |
| Baking soda | 1/4 tsp | |
| Sour cream, room temperature | 1 cup | |
| Pure vanilla extract | 1 1/2 tbsp | |
| Glaze | Powdered sugar | 1 cup |
| Peach preserves | 1 tbsp | |
| Lemon juice | 1/2 tsp |
How to Make This Peach Cobbler Bundt Cake Recipe
Don’t let the multiple components scare you — each part is totally manageable. Think of it like building layers of flavor, and trust the process. It smells absolutely incredible while it bakes.
Step 1: Make the Peach Filling
Add your drained, chopped canned peaches to a medium pot along with the sugar, cinnamon, and nutmeg over medium heat. Give it all a good stir and let those flavors start to come together.
In a small bowl, stir together the cornstarch and melted butter until you get a smooth paste. Add that to your peach pot and stir — it’ll thicken up fast, so don’t walk away! Remove from heat and set aside to cool.
Pro tip: Drain your peaches really well. Extra liquid can mess with the texture of your moist peach bundt cake.
Step 2: Bake the Streusel
Preheat your oven to 400 F. Mix the flour, both sugars, and cinnamon in a small bowl. Using a pastry cutter (or your fingers if you’re old school), work in the cold cubed butter until you get crumbly little clusters.
Spread the crumbs on a parchment-lined baking sheet and bake for 9-10 minutes until golden and fragrant. Pop the pan in the fridge to cool — cold streusel stays crunchier when it goes into the cake.
Step 3: Make the Cake Batter
Drop your oven temperature to 325 F. Generously spray a 12-cup bundt pan with non-stick baking spray that contains flour — and don’t be shy about it. Every ridge counts here.
In your stand mixer, cream the butter and sugar on high speed for a full 5-7 minutes. You want it light, fluffy, and pale — this step is what gives your peach cobbler cake that gorgeous, tender crumb.
Add your eggs one at a time, mixing well and scraping down the sides after each one. Patience here pays off big time.
Turn the mixer to its lowest speed and slowly add the sifted cake flour in two increments. Then add the salt and baking soda. Do not overbeat — you just want everything combined.
Add in the sour cream and vanilla extract, scrape down the sides, and mix until just combined. Turn off the mixer. Now gently fold in 2/3 of your peach filling until it’s evenly mixed through the batter.
Step 4: Layer and Bake
Break apart your cooled streusel and set aside 2/3 cup for the garnish. Pour half the cake batter into the prepared bundt pan. Scatter the remaining streusel evenly over the batter layer.
Carefully dollop and spread the rest of the batter on top. Bake at 325 F for 1 hour and 15 minutes. Test with a toothpick in the center — it should come out clean. If not, give it another 5-10 minutes and check again.
Let the cake cool in the pan on a wire rack for 10 minutes, then carefully invert it onto a serving plate. Let it cool for at least an hour before you glaze it. I know — the waiting is the hardest part.
Step 5: Make the Glaze and Finish
Warm your peach preserves slightly, then whisk together with the powdered sugar and lemon juice until smooth. If it’s too thick to drizzle, add water just 1/2 tsp at a time until you hit that perfect pourable-but-thick consistency.
Arrange the remaining peach filling over the top of the cake. Drizzle the glaze generously, then sprinkle that reserved streusel all over the top. Step back and admire your work — you earned it.
Expert Tips for the Best Moist Peach Bundt Cake
Room Temperature Matters
Make sure your butter, eggs, and sour cream are all at room temperature before you start the batter. Cold ingredients don’t cream properly and can leave your peach cobbler cake dense and heavy instead of light and fluffy.
Don’t Skip the Sifted Cake Flour
Cake flour gives this moist peach bundt cake its signature soft, velvety crumb. All-purpose flour will work in a pinch, but the texture won’t be quite as tender. Sifting is non-negotiable — it prevents lumps and keeps the batter light.
The Streusel Is Your Secret Weapon
Baking and chilling the streusel before adding it to the cake keeps it crunchy and layered, rather than soggy. Don’t skip this step. That contrast between the soft cake and the crispy streusel is what makes this peach dessert recipe so addictive.
Variations to Try
Want to use fresh peaches? Absolutely — just peel, pit, and chop about 3 cups worth. You can also swap the canned peaches for fresh or frozen mango for a tropical twist on this peach cobbler cake.
For a little extra warmth, add a pinch of cardamom to the peach filling alongside the cinnamon and nutmeg. It pairs beautifully and elevates the whole peach dessert recipe to something really special.
Troubleshooting
If your cake sticks to the bundt pan, you didn’t spray generously enough — or you didn’t wait the full 10 minutes before inverting. Next time, use a baking spray with flour and coat every single nook of that pan.
If the top is browning too fast, loosely tent the pan with foil around the 45-minute mark. The center needs time to bake through, and foil prevents the top from over-darkening while you wait.
Storage Instructions
| Method | How to Store | Duration |
|---|---|---|
| Room Temperature | Cover tightly with plastic wrap or in an airtight container | Up to 2 days |
| Refrigerator | Wrap individual slices or store whole cake in airtight container | Up to 5 days |
| Freezer | Wrap slices in plastic wrap then foil; freeze without glaze | Up to 2 months |
Reheating Tips
To reheat a slice, pop it in the microwave for 20-30 seconds. The cake warms up beautifully and the peach filling gets all jammy and delicious again. Add a fresh drizzle of glaze if you have extra on hand.
No-Waste Kitchen Ideas
Got leftover peach filling? Spoon it over vanilla ice cream, stir it into oatmeal, or spread it on toast. Got leftover glaze? Drizzle it over pancakes the next morning. Nothing in this peach dessert recipe needs to go to waste.
Nutritional Information
Based on 16 servings. These are estimates and may vary depending on specific brands and portion sizes used.
| Nutrient | Per Serving |
|---|---|
| Calories | ~490 kcal |
| Total Fat | ~26g |
| Saturated Fat | ~16g |
| Carbohydrates | ~62g |
| Sugar | ~43g |
| Protein | ~5g |
| Sodium | ~180mg |
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Yes, fresh peaches work wonderfully in this peach cobbler bundt cake recipe. Peel, pit, and chop about 3 cups worth. Keep in mind fresh peaches release more liquid, so make sure your cornstarch paste is fully incorporated to keep the filling thick.
Can I make this cake ahead of time?
Absolutely. You can bake the cake a day ahead and store it covered at room temperature. Add the glaze, peach filling topping, and streusel garnish right before serving for the best presentation and crunch.
Why did my cake stick to the bundt pan?
The most common reason is not spraying the pan thoroughly enough. Use a baking spray that contains flour and coat every ridge and curve of your 12-cup bundt pan. Also make sure you wait a full 10 minutes before inverting.
Can I freeze this moist peach bundt cake?
Yes! Freeze individual slices without the glaze — wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge and add a fresh drizzle of glaze before serving.
What can I substitute for sour cream?
Full-fat plain Greek yogurt is the best substitute for sour cream in this peach cobbler cake. It gives a similarly rich, moist texture. Avoid low-fat versions as they can make the crumb drier.
Final Thoughts
This peach cobbler bundt cake recipe is everything you want in a summer dessert — stunning to look at, pure comfort to eat, and genuinely not that hard to pull off once you take it step by step.
The layers of juicy peach filling, buttery cake crumb, crunchy streusel, and peachy glaze come together in the most satisfying way. It’s the kind of cake that earns you serious kitchen credibility.
Give it a try and let me know how it goes! Share your creation on Pinterest and tag it so others can find this moist peach bundt cake — and drop a comment below with your own tips or variations. I genuinely love hearing how your bake turned out.
Peach Cobbler Bundt Cake
Equipment
- Medium pot
- Small bowl
- Pastry cutter
- Parchment-lined baking sheet
- Stand Mixer
- 12-cup bundt pan
- Wire rack
- Whisk
Ingredients
Peach Filling
- 3 cups Canned peaches drained and chopped
- ⅓ cup Granulated sugar
- ¾ tsp Ground cinnamon
- ½ tsp Ground nutmeg
- 1 tbsp Cornstarch
- 2 tbsp Salted butter melted
Streusel
- ½ cup All-purpose flour
- ¼ cup Light brown sugar
- ¼ cup Granulated sugar
- ½ tsp Ground cinnamon
- ¼ cup Unsalted butter cold and cubed
Cake
- 1 ½ cups Unsalted butter room temperature
- 2 ½ cups Granulated sugar
- 6 Large eggs
- 3 cups Cake flour sifted
- 1 tsp Salt
- ¼ tsp Baking soda
- 1 cup Sour cream room temperature
- 1 ½ tbsp Pure vanilla extract
Glaze
- 1 cup Powdered sugar
- 1 tbsp Peach preserves
- ½ tsp Lemon juice
Instructions
- Add the peaches, sugar, cinnamon, and nutmeg to a medium pot over medium heat. Stir to combine. Mix the cornstarch and melted butter into a smooth paste, add to the peaches, and cook until thickened. Remove from heat and let cool.
- Preheat the oven to 400°F. Mix the flour, brown sugar, granulated sugar, and cinnamon for the streusel. Cut in the cold butter until crumbly. Spread on a parchment-lined baking sheet and bake for 9–10 minutes. Chill until cold.
- Reduce oven temperature to 325°F. Grease a 12-cup bundt pan thoroughly with baking spray containing flour.
- Cream the butter and sugar in a stand mixer on high speed for 5–7 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in the sifted cake flour in two additions, then add salt and baking soda. Mix only until combined.
- Add the sour cream and vanilla extract and mix until just combined. Fold in two-thirds of the cooled peach filling.
- Reserve 2/3 cup of streusel for garnish. Pour half the batter into the prepared pan, sprinkle with the remaining streusel, then top with the remaining batter.
- Bake for 1 hour 15 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then invert onto a serving plate. Cool completely for at least 1 hour.
- Whisk together the powdered sugar, peach preserves, and lemon juice until smooth, adding a little water if needed for drizzling consistency.
- Top the cooled cake with the remaining peach filling, drizzle with glaze, and finish with the reserved streusel before serving.
