Peach Cobbler Bundt Cake

There’s no better way to kick your summer off right than with plump and juicy peaches in this Peach Cobbler Bundt Cake! From May to late September, fresh peaches are at their peak, making now the best time to pick sweet peaches for delicious confections like this Peach Cobbler Bundt Cake. Combining the bubbly, fruity indulgence of cobbler and the tender, sweet crumb of cake, this Bundt gives us the best of two tasty, classic sweets. The rich, buttery cake is infused with diced peaches and mixed with spiced Cobbler Crumbs that add a delightful crunch to each bite. Baked in the Nordic Ware® Pirouette Bundt Pan, this upside-down cake becomes a stunning display of taste and elegance. Swift curves and swirls are created on the exterior of the cake, topped with a sweet caramel sauce and decoratively crowned with peach slices. Drizzled with a vanilla bean seed-flecked glaze, this Peach Cobbler Bundt Cake is bursting with fresh, fruity flavors!


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Peach Cobbler Bundt Cake

Makes 1 (10-cup) Bundt cake
Peach Cobbler Bundt Cake
  • 1 cup (227 grams) plus 2 tablespoons (28 grams) unsalted butter, softened and divided
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ½ teaspoon (1.5 grams) fresh lemon juice
  • 1 cup (145 grams) ¾-inch-thick sliced fresh peach
  • 2 cups (400 grams) granulated sugar
  • 3 large eggs (150 grams), room temperature
  • 2½ cups (313 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
  • 1¾ teaspoons (5.25 grams) kosher salt
  • 1 teaspoon (5 grams) baking powder
  • 1 cup (240 grams) plus 2 tablespoons (30 grams) whole milk, room temperature and divided
  • 2 teaspoons (12 grams) vanilla bean paste, divided
  • 1½ cups (255 grams) chopped fresh peaches
  • 1 cup (120 grams) confectioners’ sugar
Cobbler Crumbs
  • Makes 1½ cups
  • ½ cup (63 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ cup (57 grams) cold unsalted butter, cubed
Peach Cobbler Bundt Cake
  1. Preheat oven to 325°F (170°C). Spray a 10-cup Bundt pan with baking spray with flour.
  2. In a small saucepan, melt 2 tablespoons (28 grams) butter over medium-high heat. Add brown sugar and lemon juice, and cook, stirring occasionally, until sugar is melted and mixture is combined. Pour into prepared pan, spreading with a spatula as needed. Place peach slices on top of caramel.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar and remaining 1 cup (227 grams) butter at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  4. In a medium bowl, whisk together 2½ cups (313 grams) flour, salt, and baking powder. In a small bowl, stir together 1 cup (240 grams) milk and 1½ teaspoons (9 grams) vanilla bean paste. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition.
  5. In another medium bowl, toss together chopped peaches and remaining 2 tablespoons (16 grams) flour to coat. Gently fold peaches and Cobbler Crumbs into batter. Spoon batter into prepared pan, leveling as needed. Firmly tap pan on a kitchen towel-lined counter 7 to 10 times to level batter and release any air bubbles.
  6. Bake until a wooden pick inserted near center comes out clean and an instant-read thermometer registers at least 205°F (96°C), about 1½ hours. Let cool in pan for 20 minutes. Invert cake onto a wire rack, and let cool completely. (Some peach slices may remain in the pan. Use an offset spatula to lift and place onto cake.)
  7. In another small bowl, whisk together confectioners’ sugar, 1 tablespoon (15 grams) milk, and remaining ½ teaspoon (3 grams) vanilla bean paste until combined; add up to remaining 1 tablespoon (15 grams) milk, if needed. Drizzle onto cooled cake. Refrigerate in an airtight container for up to 3 days.
Cobbler Crumbs
  1. In a medium bowl, whisk together flour, sugar, and cinnamon. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly and butter is incorporated. Refrigerate until cold and firm, at least 30 minutes.
  2. Preheat oven to 350°F (180°C). Line a small rimmed baking sheet with parchment paper.
  3. Spread flour mixture onto prepared pan.
  4. Bake until golden brown and crisp, 15 to 20 minutes. Let cool completely. Crumble into pieces before using.


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