Peach Cobbler Bundt Cake with Bourbon Caramel

Peach cobbler Bundt cake with bourbon caramel combines brown sugar, sour cream, peaches, cinnamon, and nutmeg in a buttery Bundt cake finished with a warm bourbon caramel drizzle. Inspired by the flavors of peach cobbler, it trades the traditional baking dish for a Bundt pan while keeping the peaches, warm spices, and brown sugar that inspired the recipe in the first place.

Course Cake, Dessert

Cuisine American

Keyword bourbon caramel cake, brown sugar peach cake, Bundt cake recipe, fresh peaches cake, peach Bundt cake, peach cobbler Bundt cake, peach dessert, Summer Dessert

Prep Time 30

Cook Time 55

Cooling: 30

Total Time 1 55

Servings to 14 slices

Calories 510kcal

Author Cathy Pollak

Equipment

Bundt pan (10 to 12-cup / 2.4 to 2.8 L) Creates the classic Bundt shape and enough volumefor the fruit-filled batter.
hand mixer or stand mixer. Creams the butter and sugars properly for the cake batter.
mixing bowls For preparing the dry ingredients and batter.
whisk Helps evenly distribute the spices and leavening agents.
rubber spatula Useful for folding the peaches into the batter without breaking them apart.
Saucepan (small). Used to make the bourbon caramel.
cooling rack Allows the cake to cool evenly before adding the caramel.

Ingredients

Peach Cobbler Bundt Cake:

3 cups (360 g) all-purpose flour
2 tsps (8 g) baking powder
½ tsp (3 g) baking soda
1 tsp (6 g) fine sea salt
1 tsp (3 g) ground cinnamon
½ tsp (1 g) ground nutmeg
1 cup (226 g) unsalted butter softened
1½ cups (310 g) packed light brown sugar
½ cup (100 g) granulated sugar
4 large eggs room temperature
1 tbsp (15 ml) vanilla extract
¾ cup (180 g) full-fat sour cream
2 cups (300 g) peeled and diced fresh peaches
2 tbsps (16 g) all-purpose flour for peaches

Bourbon Caramel:

1 cup (200 g) packed light brown sugar
6 tbsps (85 g) unsalted butter
½ cup (120 ml) heavy cream
1 tbsp (15 ml) bourbon
1 tsp (5 ml) vanilla extract
pinch of salt

Instructions

Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10 to 12-cup (2.4 to 2.8 liter) Bundt pan, making sure every crevice is coated well. Cake goop also works well for this recipe.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
3 cups (360 g) all-purpose flour, 2 tsps (8 g) baking powder, ½ tsp (3 g) baking soda, 1 tsp (6 g) fine sea salt, 1 tsp (3 g) ground cinnamon, ½ tsp (1 g) ground nutmeg
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
1 cup (226 g) unsalted butter, 1½ cups (310 g) packed light brown sugar, ½ cup (100 g) granulated sugar, 4 large eggs, 1 tbsp (15 ml) vanilla extract
Add half of the flour mixture, followed by the sour cream, then the remaining flour mixture. Mix just until combined.
¾ cup (180 g) full-fat sour cream
Toss the peaches with the flour, then gently fold them into the batter. Coating the peaches with flour helps distribute them more evenly throughout the cake.
2 cups (300 g) peeled and diced fresh peaches, 2 tbsps (16 g) all-purpose flour
Transfer the batter to the prepared Bundt pan and smooth the top.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 10 minutes before carefully inverting it onto a cooling rack. For a caramel topping that stays mostly on the surface of the cake, allow the cake to cool completely before drizzling. For a topping that soaks into the cake, drizzle while the cake is still warm.
To make the bourbon caramel, combine the brown sugar and butter in a small saucepan over medium heat. Stir frequently until the butter is melted and the mixture is smooth and gently bubbling around the edges. Slowly whisk in the heavy cream and continue whisking until smooth. Remove from the heat and stir in the bourbon, vanilla extract, and salt. Let the caramel cool for 5 to 10 minutes before drizzling. The caramel will thicken slightly as it cools.
1 cup (200 g) packed light brown sugar, 6 tbsps (85 g) unsalted butter, ½ cup (120 ml) heavy cream, 1 tbsp (15 ml) bourbon, 1 tsp (5 ml) vanilla extract
Drizzle the bourbon caramel over the cake before serving.

Notes

Use peaches that are fragrant and slightly soft but not overly juicy. Smaller pieces distribute more evenly throughout the cake.
Frozen peaches work well after thawing and patting dry. They also eliminate the need for peeling.
Greasing the Bundt pan thoroughly is especially important because of the fruit and brown sugar in the batter.
For a more dramatic caramel finish, allow the cake to cool completely before drizzling.
The cake can be made a day ahead. The flavors continue to develop as it sits.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze the cake without the caramel topping for up to 2 months. Thaw overnight in the refrigerator and add the caramel before serving.

If you’re making this Peach Cobbler Bundt Cake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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