Peach Bundt Cake with Cinnamon Swirl

 Soft, buttery peach cinnamon swirl bundt cake loaded with fresh summer peaches and a cinnamon brown sugar layer running through the center. Ready in about an hour with ripe peaches, buttermilk, and basic pantry staples.

If peach season has you baking, our Skillet Peach Cobbler is the easiest summer dessert you can pull off - and our Blueberry Buttermilk Bundt Cake uses the same base batter if you want to keep the bundt pan out all week.

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Why You'll Love This Recipe

• Fresh peaches baked right into a buttery, tender crumb
• A cinnamon brown sugar swirl layered through the center of every slice
• Uses everyday pantry staples with one fun swap option: limoncello for lemon juice
• Feeds a crowd - 10 to 12 slices from a standard bundt pan
• Works for brunch, dessert, or a weekend bake

Ingredient Notes

Cake Batter

• Sugar - Plain granulated sugar. It creams with the butter and oil to give the cake its light, tender texture.
• Canola oil - Keeps the cake moist even after a day or two. Any neutral vegetable oil works just as well.
• Butter - Use softened (room temperature) butter so it creams properly with the sugar and oil. Do not melt it.
• Eggs - Two large eggs, added one at a time after the butter mixture is creamed.
• Vanilla extract - Just half a teaspoon, but it rounds out the flavor of the batter nicely.
• Lemon rind - Freshly grated from one lemon. It brightens the flavor and pairs beautifully with the peaches.
• Lemon juice (or limoncello) - Two tablespoons. I love using limoncello here for a subtle Italian twist - it adds a little warmth and depth without being obvious. Either works perfectly.
• All-purpose flour - The base of the batter. Spoon into the measuring cup and level off rather than scooping directly from the bag.
• Whole wheat pastry flour - This is what gives the crumb a slightly nutty flavor while staying tender. Do not substitute with regular whole wheat flour - it will make the cake too dense. If you cannot find it, use all all-purpose flour instead.
• Baking powder - The main leavener. Make sure yours is fresh for the best rise.
• Baking soda - A small amount that works with the buttermilk to give extra lift.
• Salt - Balances the sweetness throughout. Do not skip it.
• Buttermilk - Gives the cake its soft, tight crumb. No buttermilk on hand? Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, fill to the 1-cup line with whole milk, stir, and let sit for 5 minutes.
• Sour cream - Just 2 tablespoons, but it adds richness and keeps the crumb moist. Plain full-fat Greek yogurt is a good substitute.
• Peaches - Peeled and diced. Use ripe but firm peaches so they hold their shape in the batter rather than turning to mush. About 2 medium peaches gives you 2 cups. Frozen peaches (thawed and drained well) also work.

Cinnamon Swirl

• Light brown sugar - Packed. The molasses in brown sugar pairs naturally with cinnamon and makes the swirl layer taste like the inside of a cinnamon roll.
• Cinnamon - Ground cinnamon. Ceylon cinnamon has a softer, more floral flavor; the common cassia variety is stronger and spicier. Either works well here.

Glaze

• Powdered sugar - Also called icing sugar or confectioners sugar. Sift it first if it looks lumpy for a smooth glaze.
• Milk - Add gradually until you reach the consistency you want. A little less milk gives you a thicker, more opaque drizzle; a little more gives you a thinner glaze that soaks into the cake.

How to Make Peach Cinnamon Swirl Bundt Cake

Step 1: Prep the Pan and Oven

Preheat your oven to 350°F. Grease and flour a standard 10-cup bundt pan thoroughly, making sure to get into every ridge and crevice. Baking spray with flour (such as Baker's Joy) is the most reliable option for bundt pans and gives the cleanest release. This is the single most important step.

Step 2: Make the Batter

In a large bowl, beat the sugar, canola oil, and softened butter together at medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Stir in the vanilla, lemon rind, and lemon juice (or limoncello).

In a separate bowl, whisk together both flours, baking powder, baking soda, and salt. In a small bowl, stir together the buttermilk and sour cream. Add the flour mixture and the buttermilk mixture to the butter mixture in alternating additions, beginning and ending with the flour. Mix just until combined. Gently fold in the diced peaches.

Step 3: Layer with the Cinnamon Swirl

Spoon half the batter into the prepared bundt pan and smooth the surface. Mix together the brown sugar and cinnamon, then sprinkle the entire mixture evenly over the batter layer. Spoon the remaining batter on top and smooth gently with a spatula to cover the swirl completely.

Step 4: Bake, Cool, and Glaze

Bake at 350°F for 55 minutes, or until a wooden skewer inserted in the center comes out clean. Cool the cake in the pan for 15 minutes before inverting onto a wire rack. Let it cool completely before glazing.

To make the glaze, whisk together the powdered sugar and milk, adding the milk a little at a time until you reach your preferred consistency. Drizzle over the cooled cake and let it set before slicing.

I truly couldn't wait to make a peach bundt. We have been enjoying their sweet goodness these last weeks. It was definitely time to get baking with some spectacular peaches!

Lucky for me, I have a photographer these weeks to give me a hand. Normally I wouldn't have a shot of me tossing peaches into the batter.

I also have a baking assistant on call for our latest baking projects. He runs in screaming, "Hold on, mommy! I'm the chef! I'll do the cake. I'm better than sissy at baking." Then the photographer and the chef start fighting and it's a miracle any thing gets baked around here.

I used the same recipe from  Cooking Light that I used for this blueberry buttermilk bundt cake.  It is my new favorite basic bundt cake batter. It has a little bit of whole wheat pastry flour and buttermilk.  It was fantastic when berries were in season and it is even better now that stone fruits are ready to enjoy.

 Expert Tips

• The cake tastes even better on day two. Bake it the night before if you are making it for guests - the flavors settle beautifully overnight.
• Do not overmix after adding the flour. Stir until just combined - overmixing develops gluten and toughens the crumb.
• Use ripe but firm peaches. Overripe peaches release too much liquid during baking. If yours are very soft, toss them in 1 tablespoon of flour before folding into the batter.
• Spray the bundt pan immediately before adding the batter. If you prep the pan early and let it sit, the coating can slide to the bottom before the batter goes in.
• Cool in the pan for the full 15 minutes before inverting. Flipping too early can cause the cake to tear. If it does not release right away, let it sit another 5 minutes.

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Peach Bundt Cake (with Cinnamon Swirl)

Peach Cinnamon Swirl Bundt Cake is a delicious cake to make with summer's sweet peaches! The cinnamon swirl is so lovely. A perfect cake for a Sunday brunch, breakfast or dessert.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Dessert

Cuisine: American

Keyword: Bundt Cake

Servings: 10

Calories: 494kcal

Author: Lora

Equipment

• bundt pan

Ingredients

• 1 ½ cups sugar
• ⅓ cup canola oil
• 6 tablespoons butter softened
• 2 large eggs
• ½ teaspoon vanilla extract
• 2 teaspoons grated lemon rind
• 2 tablespoons fresh lemon juice I used Limoncello
• 2 cups all-purpose flour plus 2 Tablespoons flour
• ¾ cup whole-wheat pastry flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 2 Tablespoons sour cream
• 2 cups peaches peeled and diced
• cinnamon swirl:
• ½ cup packed light brown sugar
• 2 tsp. cinnamon
• glaze
• 2 cups powdered sugar
• 1-2 tablespoon milk

Instructions

• Preheat oven to 350F. Grease and flour your bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for bundt pans.
• Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in vanilla, lemon rind, and 2 tablespoons lemon juice (or limoncello).
• In a large bowl, combine flours, powder, soda, and salt; set aside. Combine buttermilk and sour cream. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture.Gently fold in the peaches.
• Spoon half the batter into prepared bundt pan. Sprinkle on the cinnamon sugar. Spoon on the other half of the batter and smooth it out with a spatula. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes.
• While cake cools, prepare the glaze. Add the milk a little at a time to the powdered sugar and whisk together until you reach desired consistency. Remove bundt from pan; finish cooling on wire rack. Drizzle on the glaze and enjoy!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Use ripe but firm peaches - very soft peaches release too much moisture during baking. Toss them in 1 tablespoon of flour before folding in if they feel overly juicy.
• Do not overmix after adding the flour. Stir just until the batter comes together to keep the crumb soft and tender.
• Spray the bundt pan immediately before filling, not earlier - the coating can shift if it sits too long.
• The cake tastes even better the next day once the flavors have had time to settle. Great for making ahead.
• Limoncello works beautifully in place of lemon juice and gives the cake a subtle Italian warmth without being obvious.

Nutrition

Calories: 494kcal | Carbohydrates: 85g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 256mg | Potassium: 142mg | Fiber: 3g | Sugar: 57g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg

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