Peach Cinnamon Swirl Bundt Cake Recipe

Name: Peach Cinnamon Swirl Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 3 cups Cake Flour; 1/4 teaspoons Baking Soda; 1/2 teaspoons Salt; 2-3/4 cups Sugar; 2 sticks Butter, Softened; 6 Eggs; 1 cup Sour Cream; 2 teaspoons Vanilla Extract; 2-1/2 cups Peaches, Peeled And Sliced; FOR THE CINNAMON SWIRL:; 1/2 cups Pecans; 2 teaspoons Cinnamon; 1 cup Brown Sugar; FOR THE GLAZE:; 1 cup Powdered Sugar; 2 Tablespoons Milk

Servings: persons

FOR THE CAKE:
3 cups Cake Flour
1/4 teaspoons Baking Soda
1/2 teaspoons Salt
2-3/4 cups Sugar
2 sticks Butter, Softened
6 Eggs
1 cup Sour Cream
2 teaspoons Vanilla Extract
2-1/2 cups Peaches, Peeled And Sliced
FOR THE CINNAMON SWIRL:
1/2 cups Pecans
2 teaspoons Cinnamon
1 cup Brown Sugar
FOR THE GLAZE:
1 cup Powdered Sugar
2 Tablespoons Milk

1
For the Cinnamon Swirl:
2
Preheat oven to 350 degrees F. Chop pecans and pour onto a baking sheet. Toast for 5-6 minutes or until fragrant and golden, being careful not to burn. Mix the brown sugar, cinnamon, and pecans in a small bowl and set aside.
3
For the Cake:
4
Preheat oven to 325 degrees F. Grease and flour a large bundt pan (12 cup).
5
In a large bowl, sift the cake flour, baking soda, and salt. Set aside.
6
Cream sugar and butter until light and fluffy. Add eggs, two at a time, beating after each addition. Add flour mixture, alternating with sour cream. Add vanilla and mix. Gently fold in peaches. Pour half of batter into the bundt pan then pour the cinnamon swirl mixture in. DO NOT MIX it - just sprinkle it evenly over the top. Carefully pour the other half of the cake batter on top of the cinnamon mixture.
7
Bake at 325F for an hour to an hour and 10 minutes or until a knife or cake tester inserted into the middle comes out clean. Allow cake to cool on a wire rack and then remove cake from pan. Allow to cool completely before glazing.
8
For the Glaze:
9
Start by adding 1 Tablespoon of milk to the powdered sugar and whisking it. In small increments, slowly add the the next tablespoon of milk until glaze is the desired thickness. You will probably not need the entire second tablespoon. I like the glaze to be thick and not runny so it pools on top of the cake instead of running off the side.

1694

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CAKE:, 3 cups Cake Flour, 1/4 teaspoons Baking Soda, 1/2 teaspoons Salt, and more.

Yes, Peach Cinnamon Swirl Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach Cinnamon Swirl Bundt Cake

How did you like this recipe?

Frequently Asked Questions