Peach Bundt Cake with Almond Flour and Fresh Peaches

This Peach Bundt Cake is soft, fragrant, and bursting with juicy peach flavor. Made with a combination of all-purpose flour and almond flour, it has a moist, tender crumb and just the right hint of lemon and cinnamon. Fresh diced peaches are folded into the batter, while thin slices decorate the top for a rustic, bakery-style finish. Whether you serve it for brunch, dessert, or a summer tea break, this easy bundt cake recipe is sure to impress.

Why Everyone Will Love This Recipe

• Fresh peaches inside and on top
• Almond flour adds a rich, nutty texture
• Easy to make and bake in one bowl
• Beautiful presentation for brunch or guests
• Delicious with coffee, whipped cream, or vanilla ice cream

What Is Peach Bundt Cake?

Peach bundt cake is a moist, ring-shaped cake made in a bundt pan, enriched with seasonal peaches and warm spices like cinnamon. Unlike traditional layer cakes, bundt cakes bake in a decorative mold that adds elegance with minimal effort. This version uses almond flour for added moisture and flavor and features both diced and sliced peaches for texture and visual appeal.

Pro Tips for the Best Results

1. Use ripe but firm peaches to avoid a mushy texture
2. Grease and flour the bundt pan thoroughly to prevent sticking
3. Let the cake cool for 10–15 minutes before inverting it
4. Add a sprinkle of brown sugar on top for caramelized flavor
5. Serve with a dusting of powdered sugar or a drizzle of lemon glaze

Frequently Asked Questions

Can I use canned or frozen peaches?

Yes. Drain canned peaches well or thaw and blot frozen ones before adding.

Can I skip almond flour?

You can substitute it with the same amount of all-purpose flour, but the texture will be less rich.

How do I keep the cake from sticking to the bundt pan?

Grease with butter and dust with flour, making sure to cover every crevice.

What if I don’t have a bundt pan?

You can use a regular round or loaf pan, but adjust the baking time accordingly.

Can I make it dairy-free?

Yes! Use almond or oat milk instead of dairy milk.

How to Store

Store the peach bundt cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm or humid, store it in the refrigerator instead and bring it to room temperature before serving.

How to Freeze

Wrap individual slices or the whole cooled cake tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge or at room temperature for a few hours before serving.

How to Make Peach Bundt Cake

Step 1

Step 1

Begin by beating the eggs and sugar in a large bowl using an electric mixer until the mixture becomes pale and fluffy. This step incorporates air into the batter, helping the cake rise beautifully.

Begin by beating the eggs and sugar in a large bowl using an electric mixer until the mixture becomes pale and fluffy. This step incorporates air into the batter, helping the cake rise beautifully.

Add the sunflower oil and milk to the mixture, and continue mixing until well combined. Stir in the lemon zest, cinnamon, and vanilla extract for flavor.

Sift in the all-purpose flour, then add the almond flour and baking powder. Mix gently with a spatula or mixer until the batter is smooth and completely lump-free.

Step 2

Step 2

Add the sunflower oil and milk to the mixture, and continue mixing until well combined. Stir in the lemon zest, cinnamon, and vanilla extract for flavor.

Carefully fold in the diced peaches to evenly distribute the fruit without breaking it apart.

Pour the batter into a greased and floured 24 cm (9-inch) bundt pan, smoothing the top.

Step 3

Step 3

Sift in the all-purpose flour, then add the almond flour and baking powder. Mix gently with a spatula or mixer until the batter is smooth and completely lump-free.

Arrange the thinly sliced peaches in a decorative pattern over the batter and sprinkle with a little brown sugar to add sweetness and caramelized edges. Bake the cake in a preheated oven at 180°C (350°F) for about 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly in the pan, then invert it onto a serving plate.

Step 4

Step 4

Carefully fold in the diced peaches to evenly distribute the fruit without breaking it apart.

Dust with powdered sugar or drizzle with icing if desired, then slice and enjoy.