peach bundt cake with brown sugar glaze


As August slips away, I’ve felt conflicted. Can I get away with one last peach recipe, or have you all moved on? I’m still craving easy summer living and not ready to change seasons, so I’m rebelling with a peach bundt. Won’t you join me for a slice?

Peach Bundt Cake with Brown Sugar Glaze | Tutti Dolci

Sweet late season peaches are embraced by cinnamon and vanilla cake; a brown sugar glaze makes the best possible finish. Here’s to holding on to summer’s bounty (and beginning the week with cake for breakfast!).

Peach Bundt Cake with Brown Sugar Glaze | Tutti Dolci

Peach Bundt Cake with Brown Sugar Glaze
2 3/4 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
pinch of nutmeg
1/4 tsp salt
1/4 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup light brown sugar
2 tsp vanilla extract
3 large eggs, at room temperature
1 cup plain fat-free yogurt, at room temperature
3/4 cup low-fat buttermilk, at room temperature
2 cups diced peaches, tossed with 2 Tbsp flour

Brown Sugar Glaze
1 Tbsp butter
1 1/2 Tbsp milk
pinch of sea salt
1/4 tsp cinnamon
1/4 cup light brown sugar
1/4 cup powdered sugar

Preheat oven to 350°F and coat a 12-cup bundt pan with nonstick spray. Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in vanilla. Add eggs one at a time, beating well after each.

Whisk together yogurt and buttermilk in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture). Beat just until smooth. Fold in peaches.

Pour batter in prepared pan and smooth top. Bake for 45 minutes, or until cake begins to pull away from edges of pan and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.

For the glaze, combine butter, milk, and sea salt in a small bowl and melt in the microwave for 30 seconds. Whisk in cinnamon and brown sugar until melted; whisk in powdered sugar. Set rack with bundt cake over a piece of wax paper and drizzle with glaze; let set before serving. Store leftovers in an airtight container in the refrigerator up to 2 days; serve warm.

Yield – 16 servings
Calories – 215 (per slice)
Carbs – 38

  1. I say hold on to summer as long as possible. Who tires of peaches? I’m only looking forward to fall, because it’s an excuse to turn the oven on more, but I’ll probably have a melt down over the loss of summer fruit.

  2. I’m holding steadfast! Not letting summer go until we have at least a taste of our Indian Summer! Peaches are still sitting in golden and ruby heaps at the grocery store and farmers’ market so why not? Especially with such a lovely Bundt cake to enjoy!

  3. With your peaches and my blueberries, I think we can manage to keep summer going a little bit longer. 😀 This is a beautiful bundt cake! (How do you always manage to get them out of the pan so perfectly!)

  4. Beautiful Bundt, Laura! Love that you iced your cake with a brown sugar glaze, one of my favorites. (I love butterscotch everything.) Also, I am glad you are rebelling against summer’s end as am I. In fact, I am enjoying working with peaches today, too. Once again…just beautiful, girl!

  5. I certainly won’t protest seeing more peach recipes. We just received about 12 peaches with our latest CSA haul, so I’m looking for more delicious peach recipes. And I heartily support any excuse to eat cake for breakfast!

  6. I plan on using peaches till I can’t get them anymore! I’m with you, Laura, and holding tight to summer’s bounty! This is a gorgeous cake with a beautiful glaze. And I would most definitely have this as my breakfast!

  7. Yes, I can definitely take one more peach cake. Especially if it looks as moist and flavorful as this one Laura, yum, yum, yum! I made a peach cake this summer and it was a failure, I’ll have to try your recipe!

  8. Don’t feel conflicted! I think the people posting pumpkin already are craaazy. 😉

    The good peaches have been out of season here for a few weeks so I’ve moved on to apples but if I had peaches… I’d be posting loads of peach recipes! If only the season weren’t like 2 weeks long over here.

    And your cake looks awesome!

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