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 moist 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 1/2 cups sugar
- 1/3 cup canola oil
- 6 tablespoons butter, softened
- 2 large eggs
- 1/2 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
- 3/4 cup whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 Tablespoons sour cream
- 2 cups peaches, peeled and diced
- cinnamon swirl:
- 1/2 cup packed light brown sugar
- 2 tsp. cinnamon
- 2 cups powdered sugar
- 1-2 Tbsp milk