There’s something magical about the way peaches transform in a baked cake—their sweetness deepens, their aroma fills the kitchen, and every bite tastes like summer.
This Peach Cake with Cinnamon Glaze has become one of my favorite late-summer bakes.
Moist, subtly spiced, and finished with a glossy peach-cinnamon glaze, it’s the kind of cake that doesn’t need frosting to feel special.
Why I Love This Recipe
Fresh peach flavor – Uses both chunks and puree for double the impact.
Super moist texture – Thanks to eggs, oil, and fruit.
Warm cinnamon glaze – Adds sweetness and spice without overpowering.
No mixer needed – Just bowls, a spoon, and a bundt pan.
Perfect for gatherings – Beautiful, sliceable, and garnished with fresh fruit.
What You’ll Need (Ingredient Highlights)
Peach Cake
Eggs – Adds structure and moisture.
White sugar – For sweetness and browning.
Vegetable oil – Keeps the cake moist and tender.
Flour, salt, baking soda – The dry base that gives it rise.
Cinnamon – Adds cozy warmth.
Pureed peaches – Keeps the batter soft and fruity.
Peach chunks – Little bites of fresh fruit throughout.
Cinnamon Glaze
Pureed peaches – For a naturally fruity base.
Sugar – Sweetens and thickens the glaze.
Butter & vanilla – For richness and flavor.
Cinnamon – Adds warm, spiced notes.
Chopped pecans & peach slices – Optional but beautiful toppings.
Pro Tips Before You Start
Use ripe, fragrant peaches – They bring out the best flavor.
Don’t overmix the batter – Stir just until combined.
Grease the bundt pan well – Even flour it to avoid sticking.
Let the cake cool before glazing – So the glaze doesn’t melt right off.
Double the glaze – If you love a drizzle on every slice!
How to Make Peach Cake with Cinnamon Glaze
Step 1: Prep the Pan and Oven
Preheat oven to 375°F (190°C).
Grease and flour a bundt cake pan thoroughly.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the beaten eggs, sugar, and oil.
Stir in the pureed peaches until smooth.
Step 3: Add the Dry Ingredients
In a separate bowl, whisk the flour, salt, baking soda, and cinnamon.
Gradually add the dry mixture to the wet, stirring until fully combined.
Fold in the peach chunks gently by hand.
Step 4: Bake the Cake
Pour the batter into the prepared pan.
Bake for 50–60 minutes or until a toothpick comes out clean.
Cool in the pan for 15 minutes, then invert onto a serving plate.
Step 5: Make the Glaze
In a small saucepan, combine pureed peaches, sugar, butter, and cinnamon.
Bring to a boil, then remove from heat and stir in the vanilla.
Let the glaze cool to thicken slightly.
Step 6: Finish and Serve
Once the cake and glaze have cooled for about an hour, drizzle the glaze over the top.
Sprinkle with chopped pecans and garnish with fresh peach slices if desired.
What to Serve It With
A scoop of vanilla bean or cinnamon ice cream
Fresh whipped cream or Greek yogurt on the side
Hot tea, coffee, or spiced chai
Fruit salad with mint for a lighter pairing
Chilled sparkling wine or peach iced tea
Variations / Substitutions
Use apples or pears instead of peaches in the off-season
Add nutmeg or cardamom for extra spice
Make it nut-free by skipping pecans
Try brown sugar in the glaze for deeper flavor
Use canned peaches if fresh aren’t available (just drain well)
Storage & Leftovers
Room temperature – Store covered up to 2 days.
Fridge – Keeps well in the refrigerator for 4–5 days.
Freeze – Freeze sliced cake (without glaze) up to 2 months.
Make ahead – Bake the cake and make the glaze in advance, assemble before serving.
FAQs
Can I use canned peaches?
Yes, just drain well and avoid sugary syrups.
Can I use a loaf pan instead of a bundt pan?
You can, but adjust the baking time and check for doneness early.
Is the cake very sweet?
It’s balanced—not too sweet thanks to the fruit and light glaze.
Can I skip the pecans?
Absolutely, or swap them for walnuts or sliced almonds.
Can I blend the whole batter instead of folding peaches in?
It’s best to fold chunks in by hand to keep texture.
Will this cake hold up at room temp for a party?
Yes! It’s great for gatherings and doesn’t need refrigeration while serving.
What if I don’t have a bundt pan?
Use a 9×13-inch pan or two 9-inch rounds and reduce baking time slightly.
Final Thoughts
This Peach Cake with Cinnamon Glaze is everything I love in a dessert—moist, naturally fruity, spiced just enough, and topped with a beautiful glaze that pulls it all together.
It’s a celebration of peaches in every slice, and whether you serve it at brunch, bring it to a potluck, or enjoy it solo with coffee, it never disappoints.
