Summer Peach Bundt Cake

My little brother brought home what had to be the best peaches I had ever tasted! This resulted in an impromptu peach baking night! He made an amazing peach crisp and I kept it classy with a peach bundt cake. Flavors and texture are very light, great with coffee or ice cream! Hope you enjoy it.


½ Cup (1 stick) Unsalted Butter

¾ Cup Sugar

2 Eggs

1½ tsp Vanilla Extract

2 Cups Gluten Free AP Flour

4 tsp Baking Powder

¾ Cup Almond Milk

3 Peaches, chopped

¾ tsp Nutmeg

½ Cup Brown Sugar

½  tsp Sea Salt


  1. Preheat oven to 350°F. Lightly coat the inside of your bundt pan with butter.
  2. In  a stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy.
  3. Add the eggs one at a time, mixing until just combined.
  4. Add in the vanilla extract, mixing until combined.
  5. In a separate bowl, sift together the flour, salt, nutmeg, and baking powder.
  6. Alternate by adding the flour mixture and the almond milk to the butter mixture. Gently mixing until just combined.
  7. Gently fold in the peaches.
  8. Evenly spread the batter into your prepared bundt pan.
  9. Bake for about 45 minutes, or until set and golden brown.
  10. Let rest for about 10 minutes before removing from the pan and slicing!

5 Comments Add yours

  1. libbycole007 says:

    Ohh that looks beautiful! Now I’m hungry!


  2. Jess says:

    The cake looks very soft and moist. Nice job 😉


    1. Thank you!!! I even had some for breakfast! Let me know if you make it and have questions!


  3. Stefani says:

    I thought the cake was moist and delicious.


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