This Peach & Clementine Bundt Cake is a simple, homey bake that highlights ripe summer fruit. It’s forgiving to make, adaptable to what’s in your fruit bowl, and keeps well — making it excellent for afternoon tea, casual parties, or a relaxed dessert after dinner. The cake combines soft, buttery crumb with a bright peach-and-clementine syrup that soaks in as it cools, giving each slice a tender, fruity finish. If you don’t have clementines, use mandarins or oranges; if peaches are out of season, nectarines work beautifully. The recipe below is written for a standard Bundt tin and is easy to scale or adapt.
PEACH & CLEMENTINE BUNDT CAKE
| Serves | 10+ |
| Prep time | 20 minutes |
| Cook time | 50 minutes |
| Total time | 1 hour 10 minutes |
| Meal type | Dessert |
| Misc | Child friendly, Freezable, Pre-preparable, Serve cold |
| Occasion | Birthday party, Casual gathering |
INGREDIENTS
- 4 peaches, peeled and chopped into small cubes
- 2 clementines, peeled and finely chopped
- 225 g (8 oz) unsalted butter, softened
- 540 g (12 + 6 oz) caster sugar, divided
- 4 large eggs
- 400 g (14 oz) self-raising flour
- 1 small pot (about 150 ml) double cream
- 1 teaspoon vanilla extract
- 2 tablespoons fresh orange juice
- Icing sugar or royal icing to decorate (optional)
DIRECTIONS
| Bundt Cake | |
| 1. | |
| Preheat the oven to 180°C (350°F). Grease a Bundt tin with butter and dust with plain flour, or spray with cake release for easy removal. | |
| 2. | |
| Reserve about three-quarters of the chopped peaches and half the chopped clementines for the cake batter; set the remainder aside for the syrup. | |
| 3. | |
| In a large bowl, beat the softened butter with 12 oz (about 340 g) of caster sugar until the mixture is pale and fluffy. Use an electric mixer on medium speed and scrape down the sides as needed. | |
| 4. | |
| While beating, add the eggs one at a time, incorporating each before adding the next. Mix in the vanilla extract and 1 tablespoon of orange juice. | |
| 5. | |
| On low speed, alternately add the flour and the double cream in small amounts, starting and ending with flour. Mix until just combined, then fold in the reserved chopped peaches and clementines with a spatula. | |
| 6. | |
| Pour the batter into the prepared Bundt tin and smooth the top. Bake for about 50 minutes, or until a skewer inserted into the center comes out clean. Oven times vary, so check from 45 minutes onward. | |
| 7. | |
| Allow the cake to cool in the tin for 10 minutes, then invert onto a wire rack. | |
| Drizzle Syrup | |
| 8. | |
| While the cake bakes, prepare the fruit syrup. Place the reserved peaches and clementines in a bowl and mash with a handheld mixer or fork until smooth. If you prefer a finer syrup, press the mashed fruit through a sieve. | |
| 9. | |
| Combine the mashed fruit with the remaining sugar and the remaining tablespoon of orange juice in a small saucepan. Heat gently until it just begins to boil, then remove from the heat and let it cool slightly. | |
| Bundt Cake Decoration | |
| 10. | |
| While the cake is still slightly warm on the wire rack, spoon the syrup evenly over the top so it soaks in. Once cooled, dust with icing sugar or pipe a thin ribbon of royal icing for a finished look. | |
Tips: For best texture, use ripe but firm peaches to avoid excess water in the batter. If your fruit is very juicy, gently pat the chopped pieces dry on paper towel before folding into the batter. The cake freezes well — slice and wrap portions individually, or freeze whole once cooled, then defrost at room temperature. Serve slices plain, with a dollop of whipped cream, or a scoop of vanilla ice cream for a richer dessert.