Peach Cinnamon Swirl Bundt Cake – #BundtaMonth

peach cinnamon swirl bundt cake | cakeduchess.com

No, it’s not your imagination. It’s me again! 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!

peach cinnamon swirl bundt cake |cakeduchess.com

 

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.

 

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peach cinnamon swirl bundt cake | cakeduchess.com

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!

peach cinnamon swirl bundt cake | cakeduchess.com

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.

peach cinnamon swirl bundt cake | cakeduchess.com

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.

peach cinnamon swirl bundt cake | cakeduchess.com

 

 

peach cinnamon swirl bundt cake | cakeduchess.com

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 – #BundtaMonth

Ingredients

  1. 1 1/2 cups sugar
  2. 1/3 cup canola oil
  3. 6 tablespoons butter, softened
  4. 2 large eggs
  5. 1/2 teaspoon vanilla extract
  6. 2 teaspoons grated lemon rind
  7. 2 tablespoons fresh lemon juice (I used Limoncello)
  8. 2 cups all-purpose flour, plus 2 Tablespoons flour
  9. 3/4 cup whole-wheat pastry flour
  10. 2 teaspoons baking powder
  11. 1/4 teaspoon baking soda
  12. 1/4 teaspoon salt
  13. 1 cup buttermilk
  14. 2 Tablespoons sour cream
  15. 2 cups peaches, peeled and diced
  16. cinnamon swirl:
  17. 1/2 cup packed light brown sugar
  18. 2 tsp. cinnamon
  19. glaze:
  20. 2 cups powdered sugar
  21. 1-2 Tbsp milk

Instructions

  1. 1.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.
  2. 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).
  3. In a large bowl, combine flours, powder, soda, and salt; set aside. In a small bowl, gently combine the blueberries (and blackberries if you're using them) with the extra 2 Tablespoons flour. 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 blueberries (and blackberries if you're using them).
  4. Spoon half the batter into prepared bundt pan. Sprinkle on the streusel topping. Spoon on the other half of the batter and smooth it out with a spatula. Bake at 350° for 55 minutes or ntil 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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