Peach Streusel Bundt Cake #BundtaMonth


Peach Streusel Bundt Cake | From My Sweet Heart

When asked what one food exemplifies summer for me, I am usually quick to reply with watermelon.  But the truth of the matter is, it is a soft, ripe, juicy peach that I am secretly waiting all year long to enjoy!  I am happy that peaches were the theme for August’s Bundt a Month group!  Anuradha of Baker Street and Lora of Cake Duchess lead this fabulous group of bakers who share a common passion for baking bundt cakes!

This moist, almond pound cake is layered with ribbons of sugar streusel and chunks of fresh, ripe peaches.  The surprise ingredient in the streusel is . . . .


It’s not enough to really create an overwhelming chocolate flavor.  It’s just enough to make this almond and sugar streusel filling a bit more complex.



Peach Streusel Bundt Cake | From My Sweet Heart


You can see the ribbons of streusel here; a sweet concoction of brown sugar, spices, almonds and . . . . .yes, cocoa!


Yields:  1 bundt cake

Level of Difficulty:  easy



  • 1/4 of a cup of sugar
  • 1/4 of a cup of firmly packed light brown sugar
  • 1 Tablespoon of ground cinnamon
  • 1 teaspoon of grated nutmeg
  • 1/2 teaspoon of cloves
  • 1 Tablespoon of unsweetened cocoa powder
  • 1/3 of a cup of toasted, slivered almonds, finely chopped
  • 3 large peaches ( or 5 small peaches), cut into chunks



Peach Streusel Bundt Cake | From My Sweet Heart




  • 3 cups of all purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 6 ounces of unsalted butter, softened
  • 1 1/4 cups of sugar
  • 3 large eggs at room temperature
  • 2 cups of sour cream
  • 1/2 teaspoon of pure almond extract



See…..the peaches really will poke through!



Peach Streusel Bundt Cake | From My Sweet Heart



Preheat your oven to 350°F.  Generously spray a Kugelhopf pan with baking spray.  Mix all of the ingredients for the filling, EXCEPT THE PEACHES, together.  Peel your peaches and cut them into chunks.  Set all of this aside while you make your cake batter.


Sift all of your dry ingredients together: the flour, baking powder, baking soda and salt.

Slip the paddle attachment onto your stand mixer and cream the butter and sugar together while on medium speed for about 5 minutes.  You want the mixture to become light and fluffy.  Add the eggs, one at a time.  Be sure to scrape down your bowl as necessary.  Add the almond extract next.  Then in 3 additions of each, alternate adding the sour cream and the dry ingredients.  Beat this on low speed until blended.

Scoop about 1 1/2 cups of cake batter into your pan.  Use a small offset spatula to spread it and evenly cover the bottom of the pan.  Sprinkle on 1/4 of a cup of the streusel filling and then dot with 1/3 of your peach chunks.  Scoop in another 2 cups of the batter, spreading it evenly.  Add another 1/4 cup of the streusel mixture and dot with another 1/3 of the peach chunks.  Add another 2 cups of the cake batter, spreading it evenly and sprinkle it with the remaining sugar mixture.  Dot the top with the remaining peaches.  Spoon in any remaining batter and spread as best you can over the peaches.

Bake your cake for about 55-60 minutes or until a tester inserted into the center of the cake comes out clean.  Allow 30 minutes for the cake to cool in the pan.  Then invert the pan onto a rack and allow the cake to cool completely.  Dust with powdered sugar before serving.


The streusel forms a nice, dark, nutty layer with just a hint of cocoa richness!



Peach Streusel Bundt Cake | From My Sweet Heart



Here ís how you can be a part of Bundt-a-Month:
▪ Simple rule: Bake us a bundt using peach
▪ Post it before August 31, 2013
▪ Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Peach Swirl Bundt)
▪ Add your entry to the Linky tool below
▪ Link back to our announcement posts
Looking for inspiration? Hop over and check out these gorgeous cakes –


Balsamic Peach Bundt Cake by Kate from Food Babbles

Bellini Bundt Cake with Champagne Glaze by Stacy from Food Lust People Love

Brown Sugar Peach Bundt Cake by Veronica from My Catholic Kitchen

Caramelized Peaches and Cinnamon Bundt Cake by Anuradha from Baker Street

Cream Cheese and Peach Bundt Cake by Kathya from Basic N Delicious

Frangipane Peach Bundt by Sandra from The Sweet Sensations

Momotaro Peach Boy Cake by Kim from Ninja Baking

Peaches and Cream Bundt Cake by Heather from Hezzi-D’s Books and Cooks

Peach Bundt with Raspberry Jam Swirl by Holly from A Baker’s House

Peachy Buttermilk Bundt by Anita from Hungry Couple

Peach Cinnamon Swirl Bundt Cake by Lora from Cake Duchess

Peach Spice Bundt Cake by Renee from Magnolia Days

Peach Streusel Bundt Cake by Anne from From My Sweet Heart

Vinho Verde Pound Cake with Peaches & Blueberries by Laura from The Spiced Life


Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.


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  1. says

    Looking at the links at the bottom, I didn’t realise you could have so many variations of peach in a bundt cake! I think the best thing about summer is a perfectly ripe peach.

    Your bundt looks gorgeous Anne! Loving the streusel.


  2. says

    As always love the apt quote, Anne. Chekov’s words sometimes resonate in my bones with such chilling truth. Your cake, however, warms me to the core. Oh my goodness, streusel, cocoa and peach in a cake? Yes, please!

  3. says

    Wow.. that is one seriously cool looking bundt pan! I love to eat a big slice of that peach streusel cake too… perfect with a cup of coffee or glass of cold milk. :) Have a great weekend! :)

  4. says

    Yowsa this is a gorgeous cake, and that pan is on my most wanted list. Cocoa streusel is right up there with it. Love, love, love this cake!!!

  5. Lora @cakeduchess says

    Cocoa streusel-oh my! Your bundt is so moist and gorgeous. Fabulous bundt for a peaches #BundtaMonth, Anne!

  6. says

    The quote is a great start for your post and I agree with you that watermelons feel like summer but peaches TASTE of summer for sure. Lovely cake!

  7. says

    Yes to almond pound cake. Yes to that gorgeous ribbon of brown sugar and almonds and cocoa and peaches. I love everything about this beautiful Bundt, Anne.

  8. says

    That is such a cool Bundt shape! I love that it gives you enough room to make not one but two cocoa streusel swirls in the batter. This looks delicious!

  9. says

    Anne, you have me wanting to go buy peaches now. I’ve been sitting here thinking about what it is that I want to make next and this has totally tempted me.

  10. says

    We’re doing almost everything imaginable with all the great ripe peaches we’re getting, but haven’t thought to bake a bundt cake. Gotta try this – looks truly terrific. Thanks.

  11. says

    Spectacular bundt! I have to get that pan. I love the height!
    And you had me at streusel and then to discover the hint of cocoa – wow!

  12. says

    Just the mention of watermelon and peaches in the first paragraph told me that I was going to love this post! My 2 favorite fruits! As always your bundt cake is beyond gorgeous inside and out! The streusel and the peaches layered in are amazing and make me want to pick up a fork and start eating. You did it again my dear – absolutely gorgeous and I’m sure it taste even better than it looks – unbelievably good!

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