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Peach Cinnamon Swirl Bundt Cake

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.

Peach Cinnamon Swirl Bundt Cake

by Savoring Italy
Prep Time: 15 minutes
Cook Time: approx 50-55 minutes

Ingredients (10-12 servings)
  • 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

glaze

  • 2 cups powdered sugar
  • 1-2 Tbsp 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!

Reader Interactions

Comments

  1. The Ninja Baker says

    August 2, 2013 at 6:58 am

    You certainly are the Duchess of Cake, Lora! Cinnamon swirls in rich buttermilk coated peaches in a foundation of nutty whole wheat flour can only equal royal success.

    P.s. The photo of your sous chef is priceless =)

    Reply

  5. Anne@FromMySweetHeart says

    August 2, 2013 at 10:58 pm

    Oh Lora….beautiful cake. All my favorite peach pie flavors in a bundt is perfection! And don't even get me started on that luscious glaze! Thanks so much for all you do for this group. I'm really enjoying baking with everyone! : )

    Reply

  6. Holly says

    August 2, 2013 at 11:41 pm

    Such a pretty cake made with your special helpers. I think I need to keep buttermilk on hand more often as it is used in so many cake recipes. Whole wheat pastry flour is another ingredient not in my pantry but I'll look to add it soon. Thanks for another tasty month of Bundt baking!

    Reply

  9. Stacy says

    August 3, 2013 at 10:34 am

    Nothing makes me happier than being in the kitchen with my girls, so your description of "the help" fighting made me laugh. I remember those days. That cinnamon swirl is gorgeous, Lora, and it does indeed complement the peaches beautifully.

    Reply

  11. Monet says

    August 3, 2013 at 6:55 pm

    Hi sweet friend. I've missed you! This bundt cake looks just lovely. And there are so many delicious peaches in Colorado right now. We'll be making this soon. Gorgeous photographs as always!

    Reply

  13. laurasmess says

    August 4, 2013 at 7:11 pm

    Gorgeous post Lora. Love the idea of that moist cinnamon swirl, mmmm! Loving the photographs, particularly your little cake helper. So special. This is such a worthy bundt for this month's challenge (I need to buy myself a bundt tin so that I can participate!). Thanks xx

    Reply

  14. Renee says

    August 4, 2013 at 8:04 pm

    Your kids are adorable and so sweet that they like to help you in the kitchen. I agree that cinnamon and peaches are match made in heaven. Such a nice bundt you baked for this month.

    Reply

  20. Laura says

    August 9, 2013 at 11:00 am

    Love this cake! I went back and forth between blueberries and cinnamon until practically the day I baked. I am pinning this one to try also!

    Reply

  22. Ilke says

    August 11, 2013 at 8:29 am

    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 🙂

    Reply

  23. Liz says

    August 18, 2013 at 2:55 pm

    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

    Reply

  25. Nancy @ gottagetbaked says

    August 19, 2013 at 7:10 pm

    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.

    Reply

  27. Patty says

    August 22, 2013 at 12:34 pm

    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 😉

    Reply

  28. cakeduchess says

    August 22, 2013 at 5:59 pm

    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

    Reply

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