Description
Savor the delightful taste of this Peach Bundt Cake, featuring fresh peaches and a creamy glaze. It’s a simple yet delicious dessert, perfect for gatherings or a cozy night in.
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 your oven to 350 degrees F (or 325 degrees F for a dark Bundt pan). Prepare a 10- to 12-cup Bundt pan by greasing and flouring it or using a baking spray with flour.
- In a large bowl, mix together the cake mix, yogurt, oil, and eggs until smooth and combined.
- In a separate small bowl, toss the chopped peaches with the flour to coat them evenly.
- Gently fold the floured peaches into the cake batter.
- Pour the batter into the prepared Bundt pan, smoothing out the top with a spatula.
- Bake the cake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, vanilla, and 1 tablespoon of milk. Adjust with more milk if necessary until you achieve a pourable consistency.
- Drizzle the glaze over the completely cooled cake just before serving.
Notes
Ensure the peaches are well-coated in flour to prevent sinking in the batter.
You can use fresh, frozen, or canned peaches based on availability and preference.
The glaze can be adjusted for desired sweetness and consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 19g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg