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Peach Cobbler Bundt Cake Recipe

A rich, buttery Peach Cobbler Bundt Cake Recipe that combines juicy caramelised peaches with a soft, moist cake and crumb topping—perfect for summer desserts, holidays, and special occasions.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 450 kcal

Ingredients
  

For the Peach Layer:

  • 2 tbsp unsalted butter
  • ¼ cup brown sugar
  • ½ tsp lemon juice
  • 1 cup sliced fresh peaches

For the Cake Batter:

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 3 large eggs room temperature
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1¾ tsp salt
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 1½ cups chopped fresh peaches

For Cobbler Crumb:

  • ½ cup all-purpose flour
  • 2 tbsp sugar
  • ½ tsp cinnamon
  • ¼ cup cold butter cubed

For the Glaze:

  • 1 cup powdered sugar
  • 2 –3 tbsp milk or cream
  • 1 tsp vanilla extract
  • These ingredients are based on classic Bundt-style peach cobbler cake formulations with butter sugar, flour, peaches, and crumb topping.

Instructions
 

Step 1: Prepare the Pan

  • Preheat oven to 325°F (170°C). Grease and flour a Bundt pan thoroughly.

Step 2: Make the Peach Base

  • In a saucepan, melt butter, then add brown sugar and lemon juice. Stir until smooth.
  • Pour into the pan and arrange peach slices on top.

Step 3: Prepare the Batter

  • Cream butter and sugar until fluffy
  • Add eggs one at a time
  • Mix dry ingredients separately
  • Alternate adding dry ingredients and milk
  • Stir in vanilla and fold in chopped peaches

Step 4: Make the Cobbler Crumb

  • Mix flour, sugar, and cinnamon. Cut in cold butter until crumbly.

Step 5: Assemble

  • Pour batter over peach layer and sprinkle crumb mixture evenly.

Step 6: Bake

  • Bake for 75–90 minutes or until a toothpick comes out clean.

Step 7: Cool & Invert

  • Cool for 15–20 minutes, then invert onto a rack.

Step 8: Add Glaze

  • Mix glaze ingredients and drizzle over cooled cake.

Notes

  • Tip: Toss peaches in a little flour to prevent sinking
  • Storage:
    Room temp: 2 days
    Fridge: 4–5 days
    Freezing: Wrap tightly and freeze up to 2 months
  • Variation Ideas:
    Add cinnamon or nutmeg for warmth
    Use canned or frozen peaches (drained well)
    Add cream cheese swirl for richness
  • Avoid: Overmixing batter—it makes cake dense