Peach Cake with Cinnamon glaze topping made with classic ingredients, including fresh peaches! Lovely spiced cake with chunks of flavorful peaches with a fabulous cinnamon topping. Great way to use fresh peaches!
I got this fabulous recipe from my sister-in-law Rachell {we call her Raz. It feels funny to even type Rashell!} If it’s one thing Raz and I have in common the past few weeks is that we both have a kitchen full of peaches. Raz’ mom gave her a truck load whereas the peach tree in our backyard actually dumped about a bushel full on us this year! It’s been heavenly.
Ingredients for Peach Cake
Here’s what you’ll need to make the cake:
— Eggs: You’ll need 3 large eggs
— Granulated Sugar: Primary source of sweetness for the cake is 1 1/4 cups granulated sugar.
— Canola Oil: You can use canola, vegetable or even a light olive oil or coconut oil. You’ll need 1/2 cup.
— Dry Ingredients: You’ll need 2 cups all-purpose, bread or cake flour, 1 tsp salt & 1 tsp baking soda.
— Cinnamon: 1/2 tsp ground cinnamon adds a wonderful flavor to our peach cake
–Peaches: The full recipe needs 4-5 peaches. First, wash, peel & chunk peaches until you get 2 cups worth. Then you can just peel the remaining peaches & puree the rest. I also like to peel 1 more ripe peach & cut thin slices for the top of the cake, added just before serving.
Ingredients for Cinnamon Glaze
Here’s what you’ll need to make the glaze topping:
–Peaches: You’ll need 1/3 cup of pureed peaches (see note about the peaches above to understand my process!)
— Granulated Sugar: 1/3 cup adds the perfect sweetness to the glaze. Brown sugar works well too!
— Butter: Just 1 tsp of salted butter is needed
— Flavor: I add 3/4 tsp ground cinnamon & 1/4 tsp vanilla to the glaze to enhance the flavors.
— Pecans: I love topping the cake with 1/2 cup chopped pecans, but you decide if you want them!
How to Make a Peach Cake
Preheat oven to 375 degrees F. Grease and flour a bundt cake pan.
In a large bowl, mix the eggs, sugar, & oil. Add in pureed peaches and stir until combined.
In a separate bowl, whisk dry ingredients, including spices. Add the dry ingredients to the wet ingredients, stirring until everything is well incorporated.
Gently stir in the peach chunks by hand as we don’t want to pulverize the peach chunks by using a mixer.
Pour into prepared pan & bake 50-60 minutes or until done. Let cool in the pan for about 15 minutes, then overturn onto a plate.
To prepare the glaze, combine all ingredients except vanilla in a small saucepan. Bring to a boil then remove from heat. Add in vanilla and stir until smooth.
Let glaze and cake cool for about an hour, then drizzle glaze on top. Sprinkle pecans & fresh peach slices over cinnamon glaze. Serve & enjoy!
Peach Cake with Cinnamon Glaze
Ingredients
Peach Cake:
- 3 eggs beaten
- 1 ¼ cups white sugar
- ½ cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 2 cups peach chunks
- 1 cup pureed peaches
Cinnamon Glaze:
- 1/3 cup pureed peaches
- 1/3 cup sugar
- 1 tsp butter
- 1/4 tsp vanilla
- 3/4 tsp cinnamon
- 1/2 cup chopped pecans optional, for topping
- peach slices optional, for topping
Instructions
- Preheat oven to 375 degrees F. Grease and flour a bundt cake pan.
- In a large bowl, mix the eggs, sugar, & oil. Add in pureed peaches and stir until combined.
- In a separate bowl, whisk dry ingredients, including spices. Add the dry ingredients to the wet ingredients, stirring until everything is well incorporated. Gently stir in the peach chunks by hand as we don't want to pulverize the peach chunks by using a mixer.
- Pour into prepared pan & bake 50-60 minutes or until done. Let cool in the pan for about 15 minutes, then overturn onto a plate.
- To prepare the glaze, combine all ingredients except vanilla in a small saucepan. Bring to a boil then remove from heat. Add in vanilla and stir until smooth.
- Let glaze and cake cool for about an hour, then drizzle glaze on top. Sprinkle pecans & fresh peach slices over cinnamon glaze. Serve & enjoy!
Notes
Nutrition
Best Bundt Cake Pan
I’ve used many a bundt cake pan over the years and really prefer the Nordic Ware brand. They’re strong & solid with a long lasting non-stick coating. The Anniversary style is a classic bundt pan with a minimum 10 cup capacity, which is standard.
Can you Use Canned Peaches?
You can use peaches from a jar or a can, just drain them as well as you can and proceed with the recipe!
Can you Make Peach Cake Ahead?
This cake is pretty moist, so if you do want to make it ahead of time, store it in the fridge or freezer until you plan to serve it. Then, before serving, top with the glaze (which you can make ahead and store in the fridge!) and serve.
Can you Freeze Peach Cake?
Yes, you can freeze peach cake! I like to cool it completely, then wrap the entire plate with the cake on it in several layers of plastic wrap. It freezes well for about 4-6 weeks. I do freeze it without the cinnamon glaze on top.
More Peach recipes:
- PEACH BREAD PUDDING
- CHILLED PEACH SOUP
- NO BAKE PEACHES AND CREAM PIE
- CREAMY PEACH PIE
- UPSIDE DOWN PEACH CAKE
- PEACHES AND CREAM POKE CAKE
- BLACKBERRY PEACH COBBLER
- PEACHES AND CREAM SALAD
- PEACHES AND CREAM WAFFLES
- EASY PEACH CRUMBLE RECIPE
Peach Cake with Cinnamon glaze topping made with classic ingredients, including fresh peaches! Lovely spiced cake with chunks of flavorful peaches with a fabulous cinnamon topping. Great way to use fresh peaches!
Olivia Rose says
Wow looks so yummy. Can’t resist to pin it and can’t wait to try it. Thanks for the amazing recipe
Alison says
Hope you enjoy it Olivia!
Dawn says
Can you use frozen peaches?
Nellie says
I haven’t tried this recipe with frozen peaches, but I would guess they would work just fine!
Taryn says
This was so good. The cinnamon glaze completely the peaches perfectly. Thank you for a great dessert!
Hanna says
Oh wow, this looks amazing! Our peaches will be on in about a month and I can’t wait to try it!