Serves 16
140 min
Peach Cinnamon Swirl Bundt Cake
Recipe GLPR3fc88c7a0539db
A beautiful and moist Bundt cake featuring fresh diced peaches throughout the batter with a spiced cinnamon-sugar filling swirled through the center. The warm spices of cinnamon, nutmeg, and ginger complement the natural sweetness of the peaches perfectly. Topped with a simple powdered sugar glaze, this cake is ideal for celebrations or a special dessert.
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Ingredients
1 teaspoon baking soda
1 cup brown sugar
1 tablespoon cold butter
2 teaspoons cinnamon
3 large eggs
3 cups all-purpose flour
1/2 teaspoon ground ginger
1 teaspoon nutmeg
1/4 cup vegetable oil
3 cups finely diced fresh peaches
1 cup powdered sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
4 teaspoons water
Directions
Preheat your oven to 350°F. Spray a 12-inch Bundt pan generously with nonstick cooking spray and set aside.
In a small bowl, combine the brown sugar, cinnamon, and cold butter. Use a fork to cut the cold butter into the mixture until it resembles coarse sand. This is your cinnamon-sugar filling. Set aside.
In a large mixing bowl, combine the vegetable oil and beat with an electric mixer on medium speed until well blended.
Add the vanilla extract and eggs to the oil mixture. Beat on medium speed until the eggs are fully incorporated and the mixture is light and fluffy, about 1-2 minutes.
In another bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, and salt.
Slowly add the flour mixture to the wet ingredients, beating on low speed until just combined. Do not overmix. Gently fold in the diced peaches by hand with a spatula until evenly distributed throughout the batter.
Spoon half of the peach cake batter into the prepared Bundt pan, spreading it evenly. Sprinkle the cinnamon-sugar filling over the batter in a ring pattern around the center, keeping it away from the sides of the pan.
Top with the remaining cake batter, spreading gently to cover the filling completely.
Bake at 350°F for 55-60 minutes, until a toothpick inserted near the center comes out clean or with just a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then carefully invert the cake onto a wire rack or serving plate and let it cool completely to room temperature.
In a small bowl, stir together the powdered sugar and water until smooth. Drizzle the glaze over the top of the cooled cake.
Allow the glaze to set for at least 15-20 minutes before slicing. Cut the cake into 16 equal slices and serve.
