Balsamic Peach Bundt Cake – #Bundtamonth

by Kate on August 2, 2013

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Here we are, the last of the summer peaches and herbs postings. Peaches paired with thyme were my favorite this month. I loved making Honey Roasted Peaches with Thyme and baking peaches into a Peach Thyme Upside Down Cake. If you’re in a preserving mood you, rosemary got in the mix with Rosemary Peach Butter. Now I give you this Balsamic Peach Bundt Cake and the herb of the day is fresh mint. Peaches take a dip in a little brown sugar balsamic mint bath then get baked into this lovely yogurt cake for a delightfully dense, moist summer bundt cake.

Balsamic Peach Bundt Cake -

You already know how much I love strawberries and balsamic vinegar together but peaches work well also. Remember that Balsamic Fruit Salad? Yep, peaches and strawberries, cherries and blueberries. They all love balsamic vinegar because just a touch really heightens the natural flavor of the fruit. That’s exactly what happens here in the bundt cake as well. The little pockets of peaches and mint in this cake are like getting a sweet little flavor surprise each time you find one. Served with a scoop of vanilla ice cream or a dollop of whipped cream, it’s another perfect peach dessert.

Here is 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 readΒ  #BundtaMonth: Caramel 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 Sweetheart

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.



Two Years Ago: August Pie

Balsamic Peach Bundt Cake

Prep Time: 20 minutes

Cook Time: 1 hour

Yield: 10-12 servings

Balsamic Peach Bundt Cake

Vanilla yogurt cake dotted with balsamic peaches for a moist, dense summer cake perfect for serving with vanilla ice cream on a warm summer day.


  • 3 tablespoons brown sugar
  • 3 tablespoons high-quality aged balsamic vinegar
  • 1 tablespoon chopped fresh mint
  • 4 large ripe peaches, peeled and diced
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 2 sticks unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 cup Cabot vanilla bean greek yogurt
  • 1 teaspoons vanilla extract
  • Whipped cream or vanilla ice cream for serving (optional)


  1. Preheat oven to 350 degrees. Spray a 14-cup bundt pan well with nonstick cooking spray containing flour or grease and flour pan well, tapping out excess flour. Set aside.
  2. In a medium bowl, whisk together the brown sugar, balsamic vinegar and mint. Bruise the mint with a wooden spoon in the bottom of the bowl a bit. Toss diced peaches with balsamic mixture. Set aside.
  3. In a large bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, beat 2 sticks of butter and granulated sugar until light and fluffy on medium-high speed. Add one egg and beat just until incorporated. Repeat with remaining eggs, beating after each addition.
  5. With the mixer on low, add half of the flour mixture just until combined. Add yogurt, beat then add remaining half of the flour mixture. Beat just until combined. Add vanilla and beat one last time to incorporate.
  6. Spoon 1/3 of batter into prepared bundt pan. Drain the peaches and top batter with 1/3 the peaches. Top with half the remaining batter and then top batter with half the remaining peaches. Spread the last of the batter over the peaches and top with remaining peaches.
  7. Bake for 1 hour in preheated oven or until a tester inserted in center comes out clean. Remove to a wire rack and cool 15 minutes in pan. Invert and remove pan. Cool completely on a wire rack.
  8. Once cooled, cut into slices and serve with vanilla ice cream or fresh whipped cream.

{ 34 comments… read them below or add one }

Lora @cakeduchess August 2, 2013 at 10:49 am

I don’t want peach season to come to an end. Strawberries and balsamic is a favorite pairing and I love the idea of peaches and balsamic in a pretty bundt:)Thank you for being a part of our group, Kate!


Kate August 2, 2013 at 2:54 pm

Thanks for another wonderful theme! Loved participating.


ChristineM August 2, 2013 at 3:51 pm

another winning recipe for sure! wow! you bakers sure know how to make me salivate for a peach cake!


Jenn August 2, 2013 at 3:57 pm

As usual, your idea has been added to my baking to-do list for next week!


Kate August 6, 2013 at 5:31 pm

Hope you enjoy it! This is one of my favorite cakes to date.


The Ninja Baker August 2, 2013 at 5:22 pm

What an interesting combo, Kate. I’m definitely intrigued and thank you for this oh, so sophisticated peach Bundt recipe =)


Kate August 6, 2013 at 5:31 pm

I wasn’t sure how it would work out but it was wonderful!


Sandra August 2, 2013 at 7:30 pm

I have never tried balsamic vinegar with fruit, but with this gorgeous bundt I’m convinced that it’s time that I do.


Kate August 6, 2013 at 5:41 pm

Oh Sandra, you must! My favorite combination is strawberries and balsamic vinegar (you can find a ton of different recipes with that flavor combination on my site!) but I’m finding that other fruits work so well with balsamic vinegar as well.


Anne@FromMySweetHeart August 2, 2013 at 9:38 pm

I love balasamic vinegar so much, sometimes that’s all I put on my salad! But I especially love it in fruit preparations. Looking forward to trying it with peaches! The cake looks really moist, Kate and I can just imagine the sweetness the balsamic peaches add! Lovely recipe! : )


Heather @ French Press August 2, 2013 at 10:23 pm

what a gorgeous cake!! and Im sure just as tasty


Lisa@ Cooking with Curls August 2, 2013 at 10:34 pm

Wow…that looks and sounds absolutely amazing!


Samina @ The Cupcake Confession August 2, 2013 at 11:11 pm

That looks soooooooooo cute!!!!! I’m in love with this recipe!


Holly August 2, 2013 at 11:13 pm

Peaches in a balsamic bath– yum. what a great start to this beautiful cake!


Anita at Hungry Couple August 3, 2013 at 9:11 am

Love these flavors!


Carla August 3, 2013 at 9:22 am

I love balsamic vinegar! I never tried it with peaches before, but I can imagine how delicious the pairing is in my head. And I love cake, so this recipe is going on the must try list. Peaches are in season here in PA, so time to start baking.


Kate August 6, 2013 at 5:33 pm

Thanks so much Carla! I really hope you enjoy it. It was something we truly enjoyed so much.


Stacy August 3, 2013 at 9:49 am

I completely agree about the addition of balsamic to fruit, Kate. It brings out the sweetness. I remember a time when I had never heard of balsamic vinegar and now I wonder why it took me so long to discover it. Your cake is beautiful!


Kate August 6, 2013 at 5:33 pm

I love balsamic vinegar so very much! And I love experimenting and seeing new ways to use it.


Hezzi-D August 3, 2013 at 10:40 am

Yum! I love peaches with balsamic and bet it adds a delicious flavor to this cake.


Paula @ Vintage Kitchen Notes August 4, 2013 at 8:42 am

Kate, this is the most intriguing peach cake! How I want to try making it, but have to wait for fresh peaches (winter here). Balsamic and mint, SO interesting! Love this recipe


Renee August 4, 2013 at 4:03 pm

Now I’ll be headed back to the market to get more fresh peaches because I am dying to try them after a balsamic and brown sugar bath. I’ll have to leave out the mint though. It doesn’t do well in my system. Lovely bundt and your pan is another one I want to get to add to my collection.


laurasmess August 4, 2013 at 7:15 pm

So many gorgeously fruity bundt cakes this month! I love the addition of the mint and balsamic in yours, such a wonderful compliment to the fruit (I am SUCH a huge fan of both strawberries and peaches with a drizzle of aged balsamic. Makes it so special!). Thanks for the lovely recipe. I need to get a bundt tin so I can join in the fun! xx


Laura August 5, 2013 at 10:55 pm

LOve the balsamic and mint–what an unexpected and yummy addition!


veronica gantley August 6, 2013 at 5:25 pm

Interesting ingredients. Balsamic and mint, I cant wait to try this one.


Meg @ Sweet Twist August 9, 2013 at 11:57 am

What a great combo. Looks so delicious.


Terra August 11, 2013 at 9:13 pm

Okay I pretty much adore peaches since living in the South! All your recipes with different ways to enjoy the delicious fruit is fantastic! Honestly, I really don’t do enough with balsamic vinegar. When I was working at the cafe here in Charlotte, the chef had a strawberry balsamic sauce that was amazing. He always added it to a specific cake recipe:-) Your bundt cake is gorgeous, and sounds amazing! Hugs, Terra


Kate August 13, 2013 at 6:01 pm

Thanks so much Terra! I love finding new ways to use balsamic vinegar in sweets πŸ™‚ And glad you’ve enjoyed the bombardment of peaches!


Nicole August 20, 2013 at 12:25 pm

This is a gorgeous cake!


Kate August 20, 2013 at 6:46 pm

Thank you Nicole! It’s one of my favorite. So many wonderful summer flavors.


Aya @sukarah August 25, 2013 at 4:22 am

Another winner Kate. The use of balsamic vinegar with peach is a really creative touch. I have a similar Bundt pan (Nordic-ware 10 cup) and I don’t think I could get away with using a 3 cup flour batter (trust me I tired)? Did you divide the batter into two pans?


Kate August 25, 2013 at 8:27 am

Thank you Aya! Actually for this cake I used a 14-cup bundt pan but you could certainly use a 10-cup bundt pan then reserve the remaining batter and make muffins with the extra πŸ˜‰


Laura@bakinginpyjamas August 26, 2013 at 6:41 am

What a great flavour combination. I’ve never tried it before but your cake looks great.


Kate August 26, 2013 at 2:00 pm

Thanks so much Laura! I had only paired peaches with balsamic as part of a larger fruit salad once before but I was pretty sure it would work all on its own and it really did. The flavors here are amazing!


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