Peach Cinnamon Swirl Bundt Cake

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

Cook Time1

Course: Dessert

Cuisine: American

Keyword: Bundt Cake

Servings:

Calories: 494kcal

Author: Lora

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 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!

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