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Peach Bundt Cake With Moonshine Glaze

Life in Georgia means there’s plenty of peaches and moonshine to go around. Long and hot summer days deserve something sweet and that’s how I came up with this Peach Bundt Cake With Moonshine Glaze. Fresh peaches are baked into the batter and then it’s topped with a sweet glaze made from homemade peach moonshine (or you can use store-bought). It’s the sweet ending to a long summer day that everyone can look forward to.

How to make a peach Bundt Cake, with fresh peaches, and a moonshine glaze topping.

This is a dense peach pound cake that’s baked in a 12-cup fluted bundt cake pan. What makes the cake so unique is the fresh peaches that are baked into the batter. Each bite is bursting with peach flavor. I love to make this cake after visiting Southern Belle Farm, which is my go-to South Georgia farm for peaches.

I love to make my own homemade moonshine with Everclear grain alcohol and peach schnapps, but you can use a store-bought peach moonshine and it’s great in the glaze. The homemade is another great excuse to use our farm-fresh peaches.

Serve the peach bundt cake with a big ole scoop of vanilla ice cream and it’s so good. It might just make you cry a little – that’s ok, I won’t tell anyone.

Looking for even more great summer desserts? I love to bake with booze! These are my favorite Savvy Mama Lifestyle bundt cake recipes:

How To Make This Moonshine Peach Bundt Cake

Don’t be afraid of homemade cakes. They’re not too many steps and the end result is a moist and beautiful cake. A traditional pound cake has plenty of butter and eggs. That’s what will give the cake the dense texture. The diced peaches are rolled in flour so they stabilize in the batter and don’t sink to the bottom of the pan. You’ll get peaches throughout your entire cake!

Peach Bundt Cake With Peach Moonshine

What To Serve With Peach Bundt Cake

I love to serve mine with fresh whipped cream or vanilla ice cream. If you really want to bring out the peach flavor, and try something out of the ordinary, make your own homemade basil ice cream. Basil goes so well with peaches and it’ll compliment the sweet flavor of the peaches. It depends on how daring you want to be!

Make this cake for any summer gathering – for home entertaining, cocktail parties and church gatherings. You’d even win a bake off with this cake recipe.

How To Pick The Freshest Peaches For Your Cake

Gently squeeze the peaches that you’re looking to purchase (or pick). You want it to be slightly firm but not rock solid. A little bit of bounce is going to be a juicier peach. If the peach is still firm, you’ll have more of a crunchy peach. I like slightly softened peaches for the cake. Bring them home and let them ripen for a few days if you think they’re too crunchy.

Homemade Peach Moonshine vs. Store-Bought

The special touch to this cake is the moonshine glaze. I love my dependable Homemade Peach Moonshine recipe and it only takes an hour to put together. The homemade version is going to be slightly more sweet and it’s made with fresh peach puree. It adds so much flavor to your glaze!

However, if you’re in a time crunch, go ahead and use a store-bought moonshine that’s peach flavored. Ole Smokey Moonshine and Suglarlands Moonshine are two brands to look for at your local liquor store. If you can’t find moonshine, or don’t have time to make your own, the next bet is using Peach Schnapps as a recipe substitute. It’s not the same – but adds the peach flavor you want.

How To Store Leftover Cake & Freezing Peach Bundt Cake

Wrap the Bundt Cake with plastic wrap or transfer slices to an airtight food storage container. Keep it in the refrigerator because of the dairy in the glaze. Enjoy it for 4-5 days for best freshness.

This Peach Bundt Cake is amazing for freezing. Sometimes I make double and store one in the freezer to pull out in case we have an occasion. Even the glaze freezes well too. Keep it in the freezer for up to three months. Let it thaw for 3-4 hours on the counter before enjoying again.

Peach Bundt Cake With Peach Moonshine Topping

Best Tips For Removing Your Cake From The Pan

Here’s the key – be patient. Let your cake cool completely before you flip your bundt cake over. If you’re still having issues, which can happen, there are certain tricks that you can do. The more ornate the bundt pan design is, the harder it might be to remove your cake. Don’t despair – here are some tips to follow:

  • Generously use non-stick cooking spray in every nook-and-cranny. Use a spray that has flour in it.
  • Let the cake cool completely before you even attempt to remove it from the pan.
  • If it sticks, hit the bundt cake pan with a spoon to loosen it.
  • If the sides are sticking, use a knife around the edges.
  • Flip it onto the cooling rack and walk away – let gravity take over.
  • If all else fails –  let the icing hide the imperfections!

What You’ll Need To Make The Recipe:

  • Unsalted Butter
  • Granulated Sugar
  • Eggs
  • Vanilla Extract
  • Baking Powder
  • Kosher Salt
  • All-Purpose Flour
  • Peaches
  • Peach Moonshine
  • Sour Cream
  • Powdered Sugar

Directions To Make Your Moonshine Peach Bundt Cake

Preheat the oven to 325 degrees. Grease a 12-cup Bundt Cake Pan with butter and sprinkle 1 teaspoon of granulated sugar into the pan. Set aside.

Beat the butter and remaining 2 cups of sugar with a stand mixer, fitted with a paddle attachment, on medium-high speed – until light and fluffy (about 3 minutes).

making cake batter wet ingredients

Add eggs, one at a time, on medium-low speed, beating just until blended after each addition (about 1 minute each time). Add the vanilla and beat in.

Stir together the baking powder, salt and 2 3/4 cups of flour. With mixer running on a low speed, gradually add flour mixture to butter mixture, beating until just combined (about 1 minute).

flour mixture of baking soda, salt and flour

Combine peaches and remaining 1/4 cup flour in a medium bowl, and toss until peaches are full coated. Fold floured peaches into the cake batter. Spread the batter evenly in the pan.

peaches in cake batter

Bake in the preheated oven until toothpick comes out clean, about 60-70 minutes. Let cool on a wire rack completely before flipping onto cake stand.

Poke the cake, with a toothpick, all over the top. Brush peach moonshine over the top and let it soak through. Repeat twice more. Let it soak in before adding the glaze.

brushing with moonshine

To make the moonshine glaze: in a small bowl, beat the sour cream and butter until smooth. Gradually add powdered sugar. Beat in peach moonshine. Drizzle over the cake. If desired, garnish the center of the cake with more fresh peaches.

moonshine glaze topping
Yield: 12 Servings

Peach Bundt Cake With Moonshine Glaze

Peach Bundt Cake With Peach Moonshine

This Peach Bundt Cake is a dense pound cake with fresh peaches baked into the batter and then it's topped with a rich peach moonshine glaze. It's the perfect summer dessert.

Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 1 Cup Unsalted Butter (softened), Plus extra for greasing pam
  • 2 Cups, plus 1 Tablespoon Granulated Sugar, divided
  • 4 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Kosher Salt
  • 3 Cups All-Purpose Flour, divided
  • 2 Cups Fresh Peeled Peaches, cubed (5 peaches total)
  • 3 Tablespoons Peach Moonshine

For The Glaze:

  • 1/4 Cup Sour Cream
  • 2 Tablespoons Butter (softened)
  • 2 1/2 Cups Powdered Sugar
  • 3 Tablespoons Peach Moonshine (homemade or store-bought)

Instructions

    1. Preheat the oven to 325 degrees. Grease a 12-cup Bundt Cake Pan with butter and sprinkle 1 teaspoon of granulated sugar into the pan. Set aside.

    2. Beat the butter and remaining 2 cups of sugar with a stand mixer, fitted with a paddle attachment, on medium-high speed - until light and fluffy (about 3 minutes).

    3. Add eggs, one at a time, on medium-low speed, beating just until blended after each addition (about 1 minute each time). Add the vanilla and beat in.

    4. Stir together the baking powder, salt and 2 3/4 cups of flour. With mixer running on a low speed, gradually add flour mixture to butter mixture, beating until just combined (about 1 minute).

    5. Combine peaches and remaining 1/4 cup flour in a medium bowl, and toss until peaches are full coated. Fold floured peaches into the cake batter. Spread the batter evenly in the pan.

    6. Bake in the preheated oven until toothpick comes out clean, about 60-70 minutes. Let cool on a wire rack completely before flipping onto cake stand.

    7. Poke the cake, with a toothpick, all over the top. Brush peach moonshine over the top and let it soak through. Repeat twice more. Let it soak in before adding the glaze.

    8. To make the moonshine glaze: in a small bowl, beat the sour cream and butter until smooth. Gradually add powdered sugar. Beat in peach moonshine. Drizzle over the cake. If desired, garnish the center of the cake with more fresh peaches.

Notes

Store any leftover cake in the refrigerator. Enjoy for 4-5 days for best freshness.

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