5 Juicy Peach Bun Recipes You’ll Love Try them all!

Peach season is here and you don’t know what to do with these fresh juicy fruits?

Search no more!

Get inspired by our delicious recipes for peach buns 5 different ways.

Try a cake with crumb, a cake with lemon glaze or a warm sandwich with ice cream.

You will lick yourself!

Honey bun with fresh peaches

This fresh peach pudding is perfect as a delicious summer snack, dessert, but also as breakfast. In addition, it is not too sweet, so even those who do not love sweet buns will enjoy it.

Ingredients

• 1 and 1/4 cups plain flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/4 cup melted butter
• 1/2 cup whole milk
• 3 spoons of honey
• 3 tablespoons of cane sugar
• 1 large egg
• 2 teaspoons of vanilla
• 1 peach, diced
• 1 peach, thinly sliced

Method

1. Preheat the oven to 175 degrees Celsius.
2. Sift the flour, baking powder, baking soda and salt into a bowl.
3. In a separate bowl, mix together the melted butter, milk, honey, 2 tablespoons of cane sugar, eggs, and vanilla.
4. Mix the wet ingredients into the dry ingredients until just combined and fold in the peaches.
5. Pour the batter into a greased and parchment-lined square or 23cm round tin and place thinly sliced ​​peaches on top and sprinkle with the remaining tablespoon of cane sugar.
6. Bake for 25 minutes or until a skewer inserted into the center comes out clean.

Peach sandwich with vanilla frosting

This peach sandwich is best warm with a scoop of ice cream, but you can’t go wrong cold either. It is perfect for a summer picnic.

Ingredients

For the sandwich:

• 1 and 1/2 cups plain flour
• 1 teaspoon of baking powder
• 2/3 cup butter
• 3/4 cup sugar
• 2 eggs
• 2 teaspoons of vanilla extract
• 2/3 cup milk
• 2 small unpeeled peaches, cut into relatively small pieces

For the vanilla frosting:

• 1/2 cup powdered sugar
• 1/4 teaspoon of vanilla extract
• 1 teaspoon of milk

Method

1. Grease a 23 x 13 cm loaf tin and line it with baking paper.
2. Preheat the oven to 175 degrees C.
3. Sift the flour and baking powder and set aside.
4. Beat the butter and sugar very well.
5. Stir in the vanilla extract.
6. Beat in the eggs one at a time, beating well after each addition.
7. Mix the flour and baking powder mixture alternately with the milk.
8. When adding wet and dry ingredients, always start and end with the dry ingredients.
9. In general, it is good to add the dry ingredients in 3 portions and the milk in two portions.
10. Gently fold in the chopped peaches by hand using a rubber spatula.
11. Spread the batter evenly into the prepared pan and bake for about an hour to an hour and 15 minutes.
12. Insert a toothpick into the sandwich to make sure it is done.
13. If your sandwich becomes too brown, reduce the temperature for the last baking time.
14. Allow the loaf to cool in the pan for 15 minutes before removing to a wire rack to cool completely.
15. If you’re serving the sandwich warm, you can add the topping when it’s been about 30-40 minutes out of the oven.
16. Prepare the frosting.
17. Simply mix all the frosting ingredients together until smooth.
18. Add a few more drops of milk to the frosting to thin it out, if needed, or add a teaspoon or two of powdered sugar to give the frosting the right, runny consistency.
19. Pour the glaze evenly over the surface of the sandwich.
20. Enjoy your meal!

Bun with peaches and cinnamon

This bun is perfectly flavored with cinnamon, vanilla and topped with large wedges of fresh peaches. Adding whipped cream makes it just the icing on the cake.

Ingredients

• ½ cup softened butter
• ⅔ cup granulated sugar
• 2 large eggs
• 1 teaspoon of vanilla
• zest of 1 lemon
• 1 cup plain flour
• 1 teaspoon of baking powder
• ¼ teaspoon salt
• ½ teaspoon of cinnamon
• 3 ripe peaches (cut into wedges, no need to peel)
• ¼ cup peach or apricot jam (optional)

Method

1. Preheat the oven to 175°C.
2. Grease and flour a 23 cm round cake tin.
3. Cut a circle of parchment paper that fits the bottom of the mold and place it in the mold.
4. In the bowl of an electric mixer, beat half a cup of softened butter.
5. Mix in ⅔ cup sugar, then add eggs 1 at a time, beating until thoroughly combined.
6. Stir in the vanilla and lemon zest.
7. Add 1 cup flour, 1 teaspoon baking powder, ¼ teaspoon salt, and ½ teaspoon cinnamon.
8. Mix on low speed until you have a smooth and thick batter.
9. Spread the batter evenly into the prepared pan – it will be quite a thin layer, but it will rise!
10. Arrange the peach wedges on the bun and press them lightly into the dough.
11. Bake for 45-50 minutes or until a toothpick inserted into the center of the bun comes out clean.
12. Remove from the oven and let cool slightly.
13. If desired, spread ¼ cup of peach or apricot jam on bun (heat first in microwave for 20-30 seconds).
14. Serve warm or at room temperature – either alone or with whipped cream and extra fresh peaches!

Peach cake with lemon glaze

When you combine the perfect taste of peaches with the buttery, dense and at the same time supple taste of the cake, you get a delicious result. Creamy cheese adds to the velvety texture of the puff pastry, which makes it an absolute delicacy. And what about the lemon glaze!

Ingredients

For the cake:

• 6-8 fresh ripe peaches
• 3 cups cake flour
• 1 and 1/4 teaspoons fine sea salt
• 4 large eggs, plus 2 yolks
• 1/4 cup milk
• 2 teaspoons of vanilla extract
• 1 and 1/2 cups room temperature butter (plus extra for brushing)
• 170 g cream cheese at room temperature
• 3 cups granulated sugar
• zest of 1 lemon

For the frosting:

• 2 tablespoons room temperature cream cheese
• 2 tablespoons room temperature butter
• 1 and 1/4 cup powdered sugar
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon of vanilla extract

Method

1. Peel the peaches, cut into cubes and set aside.
2. Place the rack in the middle of the oven and preheat the oven to 150°C.
3. Grease the cake pan with butter and sprinkle with flour.
4. Tap off any excess flour and set the pan aside until ready to use.
5. In a medium bowl, whisk together the flour and salt and set aside.
6. Whisk together the eggs, egg yolks, milk and vanilla extract.
7. Set aside.
8. Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
9. If you don’t have a stand mixer, use a hand mixer.
10. Mix on medium-high speed until well combined, about 1 minute.
11. Gradually add the sugar and mix for about 3-4 more minutes until the mixture seems light and fluffy.
12. Reduce the speed to low and slowly mix in the milk and egg mixture.
13. Scrape down the sides of the bowl and mix once more.
14. Add dry ingredients in 3 batches, mixing on low speed.
15. Scrape down the sides of the bowl and mix once more.
16. Add the diced peaches and lemon zest and mix until the peaches are evenly mixed into the batter.
17. Put the dough in the mold and bake for 40 minutes.
18. Turn the pan over and continue baking for another 45 minutes.
19. Transfer the cake to a wire rack and let it set for 15 minutes.
20. Remove the cake from the pan and let it cool completely for about 2 hours.
21. Prepare the frosting.
22. Place the butter and cream cheese in a medium bowl.
23. Mix on medium-high speed until everything is combined.
24. Then add the icing sugar, lemon juice and vanilla and mix until the frosting forms.
25. Drizzle the top of the cake liberally with the glaze and let it set for another 1-2 hours.
26. Slice and serve!

Shortcake with peaches

A delicious butter cake with fresh peaches and a fine cinnamon crumble, topped with a sweet vanilla frosting, is an absolutely luxurious dessert that your whole family will love!

Ingredients

On a small scale:

• 1 and ¼ cups plain flour
• 1/3 cup cane sugar
• 1/3 cup granulated sugar
• 1 and 1/4 teaspoons of ground cinnamon
• 1/4 teaspoon dried ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/2 cup melted butter

For the pie:

• 1 and 1/2 cups plain flour
• 1 teaspoon of baking powder
• 1/4 teaspoon of baking soda
• 1/2 teaspoon of salt
• 500g room temperature peaches, peeled, pitted and sliced ​​(about 3 medium peaches, each cut into 10 slices)
• 3/4 cup granulated sugar
• 1/2 cup softened butter
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1/3 cup sour cream
• 1/3 cup buttermilk

For the vanilla frosting:

• 1/2 cup powdered sugar
• 1 tablespoon of milk
• 1/4 teaspoon of vanilla

Method

1. Preheat the oven to 175 degrees Celsius.
2. Spray a 23cm cake tin with non-stick cooking spray.
3. Prepare the crumb.
4. In a bowl, mix together the flour, cane sugar, granulated sugar, cinnamon, ginger, nutmeg and salt (break up any lumps of cane sugar with your fingers).
5. Add the melted butter and use a rubber spatula to form a crumb.
6. Set aside.
7. In a separate bowl, mix the flour, baking powder, baking soda and salt for 20 seconds, set aside and peel and chop the peaches if you haven’t already.
8. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy.
9. Mix in 1 egg and then the vanilla with the second egg.
10. Add 1/3 of the flour mixture to the butter/egg mixture and mix just until combined, then add the buttermilk and mix until combined.
11. Stir in another 1/3 of the flour mixture and stir just to combine, then stir in the sour cream.
12. Finish by mixing in the last 1/3 of the flour mixture and mix until almost combined, then remove the mixer from the mixer, scrape down the sides and bottom and mix to combine.
13. Pour the batter into the prepared form.
14. Sprinkle evenly over the peaches, then sprinkle evenly over the crumb mixture.
15. Bake in the preheated oven until the center of the cake is set, about 50-55 minutes.
16. Leave to cool on a wire rack, then drizzle with glaze as desired.
17. Prepare the frosting as follows: Mix powdered sugar, milk and vanilla in a bowl.
18. Add more milk to thin as needed or more powdered sugar to thicken if needed.
19. Enjoy your meal!

And which bun did you like best? Write to us in the comments!