Cinnamon Peach Bundt Cake (No Mixer, Fresh Peaches)

Name: Cinnamon Peach Bundt Cake
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Ingredients: 5 medium peaches ((peeled, pitted, and chopped into ½" pieces)); 2½ teaspoons ground cinnamon; ¼ cup granulated sugar; ¼ cup brown sugar; 2 cups granulated sugar; 1 cup vegetable oil; 4 large eggs ((beaten)); 1 tablespoon vanilla extract; 3 cups all-purpose flour; ½ teaspoon salt; 2½ teaspoons baking powder; ¼ cup orange juice; 1 cup powdered sugar; ½ teaspoon vanilla extract; 2 tablespoons heavy cream

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This cinnamon peach bundt cake holds five whole fresh peaches, coated in cinnamon sugar and layered through a buttery, tender pound cake batter. No mixer, no creaming butter, and no peaches sinking to the bottom.

A splash of orange juice in the batter is the secret ingredient. It brightens the peach flavor the way a squeeze of lemon enhances berries, and it keeps the crumb soft and tender.

We love adding fresh fruit to cake recipes all summer long. Our peach blueberry cake, peach crisp, cherry cake and fresh strawberry bundt cake are the desserts that disappear first at picnics. But when Ohio peaches hit the farm stands, this bundt cake is the one I make on repeat.

a slice of cinnamon peach bundt cake on a spatula

QUICK LOOK: Cinnamon Peach Bundt Cake

Prep Time: 15 minutes
Bake Time: 1 hour, 20 minutes
Total Time: 1 hour, 35 minutes
Servings: 15 slices
Cook Method: Oven baked in a 12-cup bundt cake pan
Flavor & Texture: Tender, buttery pound cake with cinnamon coated peaches swirled throughout every slice.
Difficulty: Medium

What makes this cinnamon peach bundt cake different?

Three things: the peaches are layered instead of folded in, the batter comes together with a whisk and two bowls, and there’s orange juice where most recipes use milk or sour cream.

Layering matters most. Half the batter goes in the pan, then half the cinnamon sugar peaches, then the rest of the batter, then the rest of the peaches on top. As the cake bakes and the peaches on top settle in, you end up with fruit distributed through every slice.

Don’t worry about the orange juice. You won’t taste orange in the finished cake. What you’ll taste is peaches that seem peachier!

Because this is an oil-based batter, there’s no softened butter to plan ahead for and no mixer to haul out. You just need a whisk and a bowl.

cinnamon peach bundt cake ingredients on a table

Try our peach cinnamon rolls, peaches and cream cake, and peach bars.

How do you keep peaches from sinking in a bundt cake?

Layer them, don’t fold them. Most recipes tell you to toss fruit in flour and stir it into the batter, and it helps a little. But this batter is sturdy enough to support fruit on its own, so I skip the folding entirely. Half the peaches sit on a bed of batter in the middle of the pan, and half go on top, which becomes the bottom once the cake is flipped.

The cinnamon sugar coating flavors the peaches, and as it melts it creates little cinnamon ribbons around each piece of fruit instead of wet pockets. Every slice has peaches from top to bottom.

How to Make Cinnamon Peach Bundt Cake: Step by Step

Toss the chopped peaches with the cinnamon and sugars.

Whisk the sugar, oil, eggs and vanilla in a large bowl.

Whisk the flour, salt and baking powder in a second bowl. Add the dry ingredients to the wet, alternating with the orange juice. The batter will be thick. That’s what holds the peaches up.

Layer: half the batter, half the peaches, remaining batter, remaining peaches on top.

layering cinnamon peaches over cake batter in a bundt pan

Bake 80 to 100 minutes, until a toothpick in the center comes out clean. Cool in the pan 10 minutes, no longer, then turn out onto a cake plate.

baked cinnamon peach bundt cake in a pan

How do I know when a peach bundt cake is done baking?

A toothpick inserted deep into the center comes out clean or with a few moist crumbs, the top is deep golden brown, and the edges have pulled slightly away from the pan. Start checking at 80 minutes.

Fruit cakes can be tricky. The moisture around the peach pockets can make a cake look underbaked when it’s not, so trust the toothpick over your eyes, and test in two spots since you might hit a peach. If the top is browning faster than the center is baking, tent it loosely with foil for the last 20 minutes.

a slice of a slice of cinnamon peach bundt cake on a plate with ice cream

How do you get a bundt cake out of the pan in one piece?

Grease with shortening and dust with flour, reaching every little crevice in the pan, or use a cake release spray with flour in it like Baker’s Joy. Butter alone isn’t enough.

Then respect the 10-minute rest. Cool the cake in the pan exactly 10 minutes. Sooner and the cake is too fragile to hold together. Much longer and the melted sugar around the peaches starts to cool and glue the cake to the pan. Set a timer, then loosen the edges, place the cake plate over the pan, and flip.

Frequently Asked Questions

Can I use canned or frozen peaches instead of fresh?

You can, with adjustments. Canned peaches: drain them very well, pat dry with paper towels, and reduce the granulated sugar in the peach coating to 2 tablespoons if they’re packed in syrup. Frozen peaches: thaw completely, drain, and pat dry. Either way, expect slightly softer fruit pockets than fresh.

How do you store a bundt cake made with fresh peaches?

Store it in an airtight container at room temperature for up to 2 days, then move it to the refrigerator for up to 5 days total. The fresh fruit inside means this cake shouldn’t sit on the counter as long as a plain pound cake.
To freeze, skip the glaze, wrap the cooled cake tightly in plastic wrap and then foil, and freeze up to 3 months. Thaw overnight on the counter and glaze before serving. Slices freeze well too, which is dangerous for late-night snacking!