Description
This Peach Bundt Cake is a moist and flavorful dessert that combines the convenience of a yellow cake mix with fresh, juicy peaches and a creamy vanilla yogurt twist. Finished with a sweet vanilla glaze, it’s perfect for any occasion and sure to impress with its tender crumb and fruity bursts.
Ingredients
Cake Batter
- 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
Glaze
- 1 1/2 cups powdered sugar
- 1-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 350 degrees F (or 325 degrees F if using a dark-colored Bundt pan). Prepare your bundt pan by greasing it thoroughly and dusting with flour, or use a baking spray that contains flour for easy release.
- Combine batter ingredients: In a large mixing bowl, add the yellow cake mix, Greek vanilla yogurt, canola oil, and eggs. Beat these ingredients together until you get a smooth and fully combined batter.
- Prepare peaches: In a small bowl, toss the cut peaches with 2 tablespoons of all-purpose flour. This helps to prevent the peaches from sinking in the batter during baking.
- Fold peaches into batter: Gently incorporate the floured peaches into the prepared batter, mixing carefully to maintain the fruit’s integrity and even distribution.
- Pour batter into pan: Transfer the batter into the prepared Bundt pan, smoothing the top to ensure even baking.
- Bake: Place the Bundt pan in the oven and bake for 45 to 55 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is fully baked.
- Cool the cake: Remove the cake from oven and let it cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and 1 tablespoon of milk. Add more milk, a little at a time, until you achieve a smooth, pourable consistency.
- Glaze and serve: Once the cake has completely cooled, drizzle the vanilla glaze evenly over the top to finish your delicious Peach Bundt Cake.
Notes
- For best results, use ripe but firm peaches to avoid excess moisture in the cake.
- If using frozen peaches, thaw and drain them well before tossing with flour.
- You can substitute plain Greek yogurt and add extra vanilla extract if you prefer a less sweet yogurt flavor.
- The glaze can be flavored with a splash of lemon juice or almond extract for variation.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
