Description
This Peach Bundt Cake combines the sweetness of fresh peaches with a moist cake base, ideal for any gathering. Simple to make and absolutely delicious!
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
- 2 tablespoons all-purpose flour
- 1 1/2 cups powdered sugar
- 1–3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (or 325°F for a dark Bundt pan) and prepare a 10- to 12-cup Bundt pan with grease and flour or baking spray.
- In a large mixing bowl, blend the cake mix, yogurt, oil, and eggs together until the mixture is smooth and fully combined.
- In a separate small bowl, toss the chopped peaches with flour to lightly coat them.
- Gently fold the floured peaches into the batter until evenly distributed.
- Pour the batter into the greased Bundt pan and smooth the top with a spatula.
- Bake for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to completely cool.
- To make the glaze, whisk together powdered sugar, vanilla, and 1 tablespoon of milk. Adjust the consistency with additional milk as necessary.
- Drizzle the glaze over the cake once it has completely cooled.
Notes
This cake can be made with fresh, frozen, or canned peaches based on availability.
Ensure the cake is completely cool before adding the glaze to prevent it from melting into the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg