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Ginger-Peach Cake

Rated as 3.33 out of 5 Stars

"A tangy, moist, peachy cake!"
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2 h 30 m servings 178
Original recipe yields 12 servings (1 - 10 inch Bundt cake)


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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.
  2. Sift together the cake flour, baking powder, cinnamon, nutmeg, and salt. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well. Beat in the vanilla and lemon zest. Add half of the flour mixture and beat on medium speed to combine. Blend in the sour cream and milk; stir in the remaining flour mixture. Fold in the mint, basil, ginger, and peaches and mix until thoroughly combined. Pour the batter into the prepared pan.
  3. Bake in the preheated oven until browned and a toothpick inserted in the cake comes out clean, 50 to 60 minutes. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Nutrition Facts

Per Serving: 178 calories; 5.4 29.3 3.4 43 580 Full nutrition

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Read all reviews 3
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Least positive

The flavor of this is fabulous - but it was way too wet, almost pasty. I even reduced the amount of peaches because it seemed like too many to me. The only way I can see this working for me is ...

I made some adjustments to this recipe after reading others' comments. I reduced the amount of baking powder for one thing....4 Tablespoons??? I have a feeling this is a typo and should have be...

Unlike the previous reviewer this cake wasn't too moist for me, perhaps because I too thought that 6 peaches seemed like a lot. I reduced it to 3 peaches, and that was fine, though going with f...