There’s a certain magic that happens when summer’s juiciest fruit meets the cozy, nutty warmth of fall—a magic perfectly captured in this Peach Pecan Bundt Cake with Maple Cream. It fills your kitchen with an aroma so inviting, it feels like a hug. I dreamed up this recipe on one of those late summer days when the light turns golden and hints of autumn whisper in the air. With a basket of ripe peaches asking to be baked into something spectacular, I created this beautiful, moist bundt cake studded with toasted pecans and crowned with a silky maple cream glaze. One bite, and I knew it wasn’t just a cake—it was a memory in the making.
Why You’ll Love This Peach Pecan Bundt Cake
Let’s be real, a bundt cake is already a winner. It’s inherently beautiful, doesn’t require any fancy frosting skills, and is meant for sharing. This particular recipe takes all that goodness and turns it up to eleven. You’re going to love the incredibly moist, tender crumb that comes from folding ripe, juicy peaches right into the batter. The toasted pecans add a wonderful crunch and toasty depth in every single bite. And that maple cream glaze? It’s the elegant, decadent finishing touch that seeps into the warm cake, creating a symphony of flavors that is pure comfort on a plate.
This is the perfect dessert for a brunch, a potluck, or just a Tuesday night when you need a little slice of joy.
The Secret to a Super Moist Peach Bundt Cake
The single most important trick to achieving an unbelievably moist Peach Pecan Bundt Cake lies in the fruit itself. You must, must, MUST use ripe peaches. I’m talking about peaches that are so fragrant and soft they practically yield to your touch when you give them a gentle squeeze. That intense peach flavor and natural sugar is what will permeate the entire cake, keeping it from drying out. If your peaches are underripe and firm, the cake will lack that punch of flavor and moisture. Don’t be shy about letting them sit on your counter for an extra day or two if needed. Patience here is the key to bundt cake glory.
Pro Tips to Nail It Every Time
While the recipe itself is straightforward, a few small moves will ensure your cake is absolutely perfect.
First, don’t skip toasting your pecans. Toasting isn’t just a suggestion; it’s a non-negotiable step. It wakes up their oils and gives them a far richer, nuttier flavor that you just can’t get from raw nuts. Just a few minutes in a dry skillet or the oven makes a world of difference.
Second, when preparing your pan, be thorough. A bundt pan’s intricate design is beautiful but can be a sticking nightmare. After buttering every nook and cranny, give it a light dusting of flour, tapping out any excess. This guarantees a clean, beautiful release every single time.
Finally, let your cake cool in the pan for a solid 15-20 minutes before attempting to invert it. This allows the structure to set. But don’t let it cool completely in the pan, or the glaze won’t soak in properly. Wait until it’s just warm to the touch before you drizzle that glorious maple cream over the top.
Fun Variations to Try
This Peach Pecan Bundt Cake recipe is a fantastic base for creativity. If you love this kind of easy, fruity baking, you have to try my recipe for The Best Blueberry Scones with Lemon Glaze next. If you’re feeling adventurous, try one of these twists.
Bourbon Spice: Add a tablespoon of bourbon to the maple cream glaze for a wonderful grown-up kick. You could also add a half teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for a spiced peach cake vibe.
Ginger Peach: Fold in an extra half cup of finely chopped crystallized ginger along with the pecans. The spicy, sweet bite of ginger pairs incredibly well with the peaches and maple.
Apple Pecan Maple: When peach season is over, this cake is just as delicious with apples! Substitute one and a half cups of finely chopped, peeled apples (like Granny Smith or Honeycrisp) for the peaches for a fantastic fall variation.
Final Thoughts
At the end of the day, this cake is more than just a dessert. It’s a celebration of the seasons coming together. It’s the kind of humble, heartfelt bake that makes people gather in the kitchen, asking for just one more sliver. The combination of sweet peaches, buttery pecans, and rich maple cream is simply unforgettable. I hope this delicious bundt cake finds its way into your kitchen and becomes a new tradition for you, too. For another fantastic fruity dessert idea, check out these gorgeous Homemade Cherry Bars with Lemon Glaze I found on Pinterest. Happy baking
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Peach Pecan Bundt Cake with Maple Cream
This Peach Pecan Bundt Cake is the epitome of cozy, Southern-inspired baking. Moist, tender cake is packed with juicy ripe peaches and toasted pecans, then finished with a luxurious, silky maple cream glaze. It’s the perfect dessert for any season, guaranteed to impress at brunches, potlucks, or any day that needs a sweet ending.
- Total Time: 1 hour 25 minutes (plus cooling time)
- Yield: 1 large cake (12 servings) 1x
Ingredients
For the Cake:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup full-fat sour cream, room temperature
2 cups peeled and finely diced ripe peaches (about 3 medium peaches)
1 cup toasted pecans, chopped
For the Maple Cream Glaze:
4 tablespoons unsalted butter
⅓ cup pure maple syrup
¼ cup heavy cream
1 cup confectioners’ sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
Instructions
Prep: Preheat oven to 350°F (175°C). Generously grease and flour a 10 or 12-cup Bundt pan.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter & Sugar: In a large bowl, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add Eggs & Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Combine Wet & Dry: With the mixer on low, add the flour mixture in three parts, alternating with the sour cream in two parts, beginning and ending with the flour. Mix until just combined. Do not overmix.
Fold in Peaches & Pecans: Use a spatula to gently fold the diced peaches and toasted pecans into the batter until evenly distributed.
Bake: Spoon the thick batter into the prepared Bundt pan and smooth the top. Bake for 50-65 minutes, or until a long skewer inserted into the center comes out clean.
Cool: Let the cake cool in the pan on a wire rack for 20 minutes. Then, carefully invert the cake onto the rack to cool completely.
Make the Glaze: While the cake cools, prepare the glaze. In a small saucepan over medium heat, melt the butter with the maple syrup and heavy cream, whisking until smooth. Bring just to a gentle simmer, then immediately remove from heat. Whisk in the sifted confectioners’ sugar, vanilla, and salt until smooth. Let it cool and thicken slightly for 10-15 minutes.
Glaze the Cake: Once the cake is completely cool, drizzle the warm glaze over the top, allowing it to drip down the sides. Allow the glaze to set before slicing.
Notes
Pan Prep is Key: To prevent sticking, be meticulous about greasing and flouring every crevice of your Bundt pan.
Ripe Peaches: For the best flavor and moisture, use peaches that are fragrant and yield slightly to pressure.
Glaze Consistency: If your glaze is too thin, add a little more confectioners’ sugar. If it’s too thick, add a teaspoon of warm cream or maple syrup.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 585 kcal
- Sugar: 48g
- Sodium: 312mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 72 g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
