No, it's not your imagination. It's me again! I'm back with a Peach Cinnamon Swirl Bundt Cake. Hello, my friends. I'm back with a bundt! A stupendous peach cinnamon swirl bundt cake, to be exact.
I told you yesterday my baking groups give me that motivation to finally get something here to share with all of you. Since I had so many peaches at my disposal, I had time to try some bundt ideas. Nothing seemed right until I added that cinnamon swirl to it. I tell you, nothing! Because peaches and cinnamon together are what baking dreams are made of! Especially when they're nestled in the middle of a soft and delicious bundt cake!
My nieces were here day 2 of the cake being made. They know they will always find something different to try. My youngest niece who is pickier than her sister told me she's never had a peach cake before. I was ready for her to say she didn't like it and to my surprise, she called out to me to "please bring me more peach cake!" I love my little fans.
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.
- 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
Peach Cinnamon Swirl Bundt Cake
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.
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Looks so tempting I have to give it a try!!
Hey Patty-yes, so cool! Super happy you told me. I haven't been blogging as I regularly do so nice to hear past posts are still showing up in searches.:)I hope you had a nice summer, Patty. xx
I just google searched peach bundt cake and landed here-how cool is that! I'm fixin to bake a peach bundt cake this weekend ;-). I've used the Cooking Light blueberry bundt cake recipe too but I think I added more fat to it, I'm so bad when it comes to lightening up my food but I'm trying! Hope you had a great Summer with family and friends 😉
Just lovely! What a marvelous use of seasonal peaches.
Despite the infighting, your little helpers managed to create a showstopper of a cake! This looks delicious, Lora. I love all the fresh local peaches that are being sold right now. They're just begging to be baked into a bundt with a delicious cinnamon swirl.
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Fabulous Bundt cake, Lora! And I love the swirl...I've never tried that technique, but now I must! Thanks for the unending inspiration! xo
I just bought a new bundt cake form and lots of peaches in the house. Need to get into the kitchen more often but summer is so lazy and sweet , I am finding difficult to motivate myself too!
Looks like you have good helpers 🙂 Take advantage of it and you can pay them with slices of cake 🙂
cinnamony peachy perfection, drool worthy creation and irresistibly delicious 🙂