Description
This Peach Bundt Cake combines fresh peaches and yogurt for a moist and flavorful dessert. It’s simple to prepare and perfect for gatherings or a comforting home treat.
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 (fresh, frozen, or canned)
- 2 tablespoons all-purpose flour
- 1 1/2 cups powdered sugar
- 1–3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (or 325°F for dark Bundt pans). Grease and flour a Bundt pan or use baking spray with flour.
- In a large bowl, mix the cake mix, yogurt, oil, and eggs. Beat until the mixture is smooth and well blended.
- In a small bowl, toss the chopped peaches with flour until coated.
- Fold the floured peaches gently into the batter.
- Pour the batter into the prepared pan and smooth the surface.
- Bake for 45-55 minutes or until a toothpick comes out clean when inserted in the center.
- Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
- For the glaze, combine powdered sugar, vanilla, and 1 tablespoon of milk. Add more milk gradually until you achieve a pourable consistency.
- Drizzle the glaze over the cooled cake just before serving.
Notes
Use fresh peaches when in season for the best flavor.
Store any leftover cake in an airtight container at room temperature for up to three days.
For a more intense peach flavor, consider adding peach puree to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 28g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg