I think this Peach Sourdough Bundt Cake is simply just peachy. It’s a comforting Bundt cake dotted with small bits of fresh peach and topped with a slightly almond-y glaze. If you’re a coffee or tea person, this cake is ideal for pairing with.
What I especially love about this Bundt cake and what I feel makes it slightly unique is the addition of cornmeal to the batter. I’ve honestly been adding cornmeal to a lot of things and it is a game changer. It adds a light crunch that is just so fulfilling…you’ll know it when you taste it.
Peach Sourdough Bundt Cake: Recipe details
This cake takes ten minutes to whip up and zero ingredients have to be room temperature. Yes, you read that right. ZERO ingredients have to be any sort of temperature. Go wild. And even better, you can use any kind of ingredients you have – any oil, any yogurt, any milk. This cake is flexible.
That being said, the ingredients I tend to use for this cake are: full fat Icelandic yogurt, light brown sugar, grapeseed oil, and oat milk. But I’m a weirdo and that’s what happens to hang out in my pantry. Honestly, I’m just sharing because sometimes this is how people let their freak flag fly in baking. This is the chance to get crazy in the kitchen. And then let me know how it goes.
Other little details
You can also use any fruit you want in this cake. Just try to keep it around ¾ of a cup’s worth and if it’s a fruit like pears, apples, or anything heavier than berries, dice them up finely. Something that can happen with this cake when the fruit is too dense and heavy is that it won’t come out the pan fully intact.
And if you’re having trouble getting it out of your Bundt pan, first of all make sure you oil the pan right before filling it with batter, so the oil doesn’t just sit at the bottom while you mix. After ten minutes of cooling post-bake and the pan can’t release, flip the pan over and let it sit for 30 minutes. Then use an offset spatula to gently tug the edges of the cake off the pan. Flip it over onto a cooling rack and give it a good smack. That should release the cake.
If you make this recipe, please comment and rate the recipe below! I love hearing from you all. Also, you can tag me on Instagram @higheralchemybaking with your bake!
Peach Sourdough Bundt Cake
- 6 cup Bundt cake pan
for the cake
- 125g yogurt
- 50g sourdough starter
- 185g granulated sugar
- 50g brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 Tablespoon apple cider vinegar
- 200g oil
- 330g cake flour
- 50g cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ½ teaspoon salt
- 1 finely diced peach
for the glaze
- 275g sifted powdered sugar
- 55g milk
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- pinch of salt
- Preheat the oven to 350F. In a large bowl, whisk the yogurt, sourdough starter, and sugars together until creamy and smooth. Add the eggs, extracts, and vinegar and whisk until completely combined. Slowly stream in the oil and whisk until there is no layer of oil and everything is seamless.
- In a medium sized bowl, add all of the dry ingredients and whisk together. Thoroughly oil your Bundt pan. Then dump the dry ingredients into the wet ingredient mixture and fold them in. When there are only a few dry clumps left, add the finely diced peach and fold until just combined. Put the batter into the prepared pan and tap on the counter a few times to release any air bubbles.
- Bake for 50 minutes or until a toothpick can be inserted and come out cleanly. Let cool for 10 minutes in the pan, then release the cake onto a cooling rack. Let cool completely before glazing.
- To make the glaze, whisk all the glaze ingredients together. Drizzle the glaze onto the cake and serve. Enjoy! Let me know what you think below in the comments or on Instagram @higheralchemybaking!
Let me know what you think of my recipe in the comments below! And if you want another cake recipe with sourdough, check out my Strawberry Lemonade Sourdough Cake!