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!
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.
There is an awful lot of peach perfection happening this month with #BundtaMonth…see what we’ve been busy baking! 14 inspiring peach bundts
Balsamic Peach Bundt Cake by Kate from Food Babbles
Bellini Bundt Cake with Champagne Glaze by Stacy from Food Lust People Love
Brown Sugar Peach Bundt Cake by Veronica from My Catholic Kitchen
Caramelized Peaches and Cinnamon Bundt Cake by Anuradha from Baker Street
Cream Cheese and Peach Bundt Cake by Kathya from Basic N Delicious
Frangipane Peach Bundt by Sandra from The Sweet Sensations
Momotaro Peach Boy Cake by Kim from Ninja Baking
Peaches and Cream Bundt Cake by Heather from Hezzi-D’s Books and Cooks
Peach Bundt with Raspberry Jam Swirl by Holly from A Baker’s House
Peachy Buttermilk Bundt by Anita from Hungry Couple
Peach Cinnamon Swirl Bundt Cake by Lora from Cake Duchess
Peach Spice Bundt Cake by Renee from Magnolia Days
Peach Streusel Bundt Cake by Anne from From My Sweetheart
Vinho Verde Pound Cake with Peaches & Blueberries by Laura from The Spiced Life
Here is how you can be a part of Bundt-a-Month:
- Simple rule: Bake us a bundt using peach
- Post it before August 31, 2013
- Use the #BundtaMonth hashtag in your title. (For ex: title could read Peach Cinnamon Swirl Bundt Cake- #BundtaMonth)
- Add your entry to the Linky tool below
- Link back to our announcement posts
Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.
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 – #BundtaMonth
- 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
- 1/2 cup packed light brown sugar
- 2 tsp. cinnamon
- 2 cups powdered sugar
- 1-2 Tbsp milk
- 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.
- 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. 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).
- 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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