Peaches and Cream Bundt Cake


For the Cake

3/4 cup coconut sugar

1/2 cup milk

2 tablespoons peach whiskey (optional) 1/2 cup coconut oil

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon fine sea salt

2 cups fresh peaches, diced

For the Frosting Glaze

2 cups powdered sugar

1 tablespoon peach whiskey (optional) 2 tablespoons unsalted butter, melted

1/3 cup finely diced peaches, peeled and drained

1/2 teaspoon vanilla extract

1-2 tablespoons heavy cream or milk** (optional)


Preheat the oven to 350, then stir together sugar, milk, oil, egg and vanilla.

In another bowl, combine flour, baking powder and salt.

Add dry ingredients to wet ingredients and stir to combine.

Fold peaches gently into the batter.

Pour batter into a greased bundt pan.

Bake at 350 for 60 minutes, test with a toothpick inserted in the cake, it should come out clean.

Allow the cake to cool for 10 minutes, then turn onto a wire rack to cool completely.

For the Frosting Glaze

Combine powdered sugar, melted butter, diced peaches, peach whiskey (optional) and extract, then mix until smooth.

Add heavy cream or milk only if needed, so it is a drizzle consistency.** (optional)

Once the cake is cool, pour the glaze on top, then slice and serve. Enjoy!
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