Description
This Peach Bundt Cake is a delightful treat featuring juicy peaches and a moist, flavorful crumb. It’s simple to make and perfect for gatherings or a sweet addition to your afternoon coffee.
Ingredients
Scale
- 1 (15.25-ounce) box yellow cake mix
- 1 cup greek vanilla yogurt
- 3/4 cup canola or vegetable oil
- 3 large eggs
- 2 cups peaches cut into 1/4-inch pieces (fresh, frozen, or canned)
- 2 tablespoons all-purpose flour
- 1 1/2 cups powdered sugar
- 1–3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (or 325 degrees F for a dark Bundt pan). Grease and flour a Bundt pan.
- Combine the cake mix, yogurt, oil, and eggs in a large bowl. Beat until smooth and well combined.
- Toss the chopped peaches with the flour in a small bowl to coat them.
- Gently fold the floured peaches into the batter mixture.
- Pour the batter into the prepared Bundt pan and level the top.
- Bake for 45-55 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, vanilla, and 1 tablespoon of milk, adding more milk as necessary for desired consistency.
- Drizzle the glaze over the cooled cake just before serving.
Notes
Ensure the peaches are well-coated in flour to prevent them from sinking to the bottom of the cake while baking.
For a richer glaze, adjust the amount of milk to achieve the preferred thickness.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg