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Ginger-Peach Cake


"A tangy, moist, peachy cake!"
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2 h 30 m servings 178 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 580 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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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...

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