Peach Sour Cream Bundt Cake with Cardamom & Ginger
Recipe type: Dessert, Breakfast, Brunch, Baked Goods
Cuisine: American, Summer
Prep time: 
Cook time: 
Total time: 
Serves: 12
This cake is just as welcome for dessert as it is with your morning coffee. It stays unbelievably moist for days and the spice flavors actually intensify after a day or 2.
  • 2½ c. + 2 tablespoons All-Purpose Flour, plus additional flour for dusting the pan
  • 2 tsp. Baking Powder
  • 1 tsp. Salt
  • 1 tsp. Ground Ginger
  • 1 tsp. Ground Cardamom
  • 1 c. Unsalted Butter, softened
  • 1¾ cups Sugar
  • zest of ½ Lemon
  • 3 Eggs
  • 1 tsp. Vanilla Extract
  • 1 c. (1 8oz. container) Sour Cream
  • 3 c. (about 5 smallish) Peaches, peeled and diced into ½ in. chunks
  • 1 Tbsp. Unsalted Butter, very soft
  • juice of about ½ Lemon
  • about 1 c. Powdered Sugar
  1. Preheat oven to 350°. Thoroughly butter a bundt pan and dust with flour.
  2. In a medium bowl, whisk together 2½ c. flour, baking powder, baking soda, salt, ginger, and cardamom. Set aside.
  3. In the bowl of an electric mixer, cream together butter, sugar, and lemon zest until light and fluffy, about 3 minutes on high speed. Turn mixer to low and add the eggs, one at a time. Scrape down the sides and bottom of the bowl between additions. Add vanilla, beat briefly.
  4. In a second medium bowl, toss the peaches with remaining 2 Tbsp. flour. Set aside.
  5. Add about ⅓ of the dry ingredients to the creamed butter, followed by ½ of the sour cream, then another ⅓ of dry, remaining sour cream, and remaining dry ingredients. Mix after each addition until just incorporated and scrape down the sides a few times through the process.
  6. Using a rubber spatula, gently fold the flour-coated peaches into the batter.
  7. Spoon the batter (yes, it should be very, very thick!) into the prepared pan and gently spread and even. Bake for about 1 hour to 1 hour 5 minutes, until a tester inserted in the center comes out clean. I had a mild panic attack when I checked in at 55 minutes and the cake still looked soupy (and I was 15 minutes from needing to leave the house--not a smart way to bake, but it did, miraculously work out), but 10 minutes later, the cake firmed up and the tester came out clean.
  8. Cool the cake in the pan on a wire rack for 30 minutes or until you can handle the pan without burning yourself. Invert the cake onto a plate or cake stand and allow to cool completely.
  9. For the glaze, whisk together the butter, lemon juice, and powdered sugar until smooth. It should be thick and smooth, but still drizzlable (that's a word, right?). Adjust as needed with more lemon juice to thin, more powdered sugar to thicken. Using the whisk, drizzle the glaze over the cake, letting it drip down the sides. Serve now or make it a day or 2 before you need it--it keeps very well.
Recipe by strawberryplum at