Fresh Peach Bundt Cake with Homemade Caramel Sauce: A Showstopper Dessert

This Fresh Peach Bundt Cake is the ultimate summer treat! Filled with juicy peaches, this moist and flavorful cake is topped with a rich homemade caramel sauce, making it perfect for any gathering or special occasion. Impress your family and friends with this delicious and beautiful dessert!

Ingredients

For the Cake:

• 2¾ cups (345g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (225g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• 1 cup (240ml) buttermilk
• 2 cups fresh peaches, peeled and diced (about 4 peaches)

For the Caramel Sauce:

• ½ cup (100g) granulated sugar
• 3 tablespoons unsalted butter
• ¼ cup (60ml) heavy cream
• A pinch of sea salt

For Garnish:

• Fresh peach slices
• Powdered sugar (optional)

Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly with butter and dust with flour, ensuring even coverage to prevent sticking.

Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar with an electric mixer until light and fluffy (about 3 minutes). This step is essential for a light and airy cake.

Step 4: Add Eggs and Flavoring
Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.

Step 5: Alternate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing gently until just combined. Be careful not to overmix.

Step 6: Fold in the Peaches
Gently fold the diced peaches into the batter, ensuring they’re evenly distributed.

Step 7: Bake the Cake
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Making the Caramel Sauce

Step 1: Melt the Sugar
In a small saucepan over medium heat, melt the sugar, stirring constantly. Once it turns a deep amber color, add the butter and whisk until combined.

Step 2: Add the Cream
Slowly add the heavy cream while stirring. Be cautious as the mixture will bubble up. Cook for 1-2 minutes until smooth.

Step 3: Cool and Set Aside
Remove from heat and let the caramel cool slightly before drizzling over the cake.

Decorating the Cake

1. Place the cooled cake on a serving plate.
2. Drizzle the caramel sauce generously over the top, letting it cascade down the sides.
3. Garnish with fresh peach slices for a pop of color and flavor.
4. Optionally, dust with powdered sugar for an elegant finish.

Tips for Success

1. Choose Ripe Peaches: Fresh, ripe peaches provide the best flavor and texture. Frozen or canned peaches can be used in a pinch—just make sure to drain them well.
2. Don’t Skip the Buttermilk: It adds moisture and tenderness to the cake. If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.
3. Cool Completely Before Decorating: Ensure the cake is fully cooled before adding the caramel sauce to avoid melting.

Why You’ll Love This Recipe

• Bursting with Flavor: Every bite is filled with the natural sweetness of peaches and a rich caramel finish.
• Visually Stunning: The caramel drizzle and fresh peach garnish make this cake a centerpiece-worthy dessert.
• Perfect for Any Occasion: Whether it’s a summer barbecue, a birthday, or just a treat for yourself, this cake is a guaranteed crowd-pleaser.

Make It Today!

Bring the flavors of summer to your table with this Fresh Peach Bundt Cake. It’s easy to make, absolutely delicious, and will leave everyone asking for seconds. Try it today and let us know how it turned out in the comments below. Happy baking!