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Peach Cinnamon Swirl Bundt Cake

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Want a delicious cake to enjoy with friends and a cup of coffee?  This fresh homemade Peach Cinnamon Swirl Bundt Cake is a definitely show stopper.  The hidden pocket of cinnamon sugar inside totally puts it over the top.

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This fresh peach cake has a hidden pocket of cinnamon sugar filling. Definitely a must make!!!

Ok, so I have to confess something.

The past 10 days I have been doing an Advocare cleanse.  Ya know get rid of the bad stuff, get healthy, yada yada yada.  But honestly, it’s working because I am down 5 pounds here on day 10.  Woot woot!  Healthy eating and fiber is paying off!

Of course if I had stuck with it 100% I might have done even better.  This cake…it was my downfall!  I tried to resist it.  Really I did!

The hidden pocket of cinnamon sugar filling in this fresh peach cake makes it absolutely amazing!

Last year I made this Caramel Apple Bundt Cake.  It quickly became my favorite fall dessert of the year.  So moist (yes, I just said that word) and delicious!!!!  I knew this year that I wanted to make the same cake but use fresh peaches in it.   Oh, and then I had the brilliant idea to include a hidden cinnamon swirl like in this Sour Cream Coffee Cake.

Oh, my word!!!  This cake!

Seriously, you guys!  Please make one as soon as possible!!!  It was to die for!  The cleanse was broken for this cake for sure.  I started with just one bite of the peach cake part.  I mean I have to taste test all my recipes before sharing them.  That’s just part of my job.  Then I thought I need a second taste test of the cinnamon filling.

Well, then I just HAD to have a bite with the cake and filling together…research purposes people!

At that point, half the cake on my plate was gone.  I threw in the towel and just gobbled up the rest.  Diet fail for sure…but oh, was itworth it.

Adding fresh peach chunks and a cinnamon swirl center is a great way to make this cake disappear.

Then I packed up half the cake and promptly delivered it to my workout buddy at work.  LOL!  She wanted to kill me…but that didn’t stop her from eating a slice of cake AND a piece of fudge that I brought too!!

What are friends for?  Right?  Haha! Need help failing your diets, just call me.  I’m available to bring decadent drool worthy treats anytime.

But seriously, make the cake!  Please!!!  Fresh peach chunks, cinnamon sugar swirl, glaze…you know you want it!

Fresh peaches and a cinnamon sugar filling make a delicious bundt cake.

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Peach Cinnamon Swirl Bundt Cake

Prep Time: 25 minutes

Cook Time: 55 minutes

Yield: 16 slices of cake

Peach Cinnamon Swirl Bundt Cake

This fresh peach cake has a hidden pocket of cinnamon sugar filling. It is an amazing cake to enjoy with a cup of coffee and friends.

Ingredients

    For the Filling
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 Tablespoon butter, cold
    For the Cake
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/4 cup oil
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 3 cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups finely diced peaches (peel if using fresh)
    For the Glaze
  • 1 cup powdered sugar
  • 4 teaspoons water

Instructions

  1. Combine the filling ingredients. Cut the cold butter in with a fork until it resembles sand. Set aside.
  2. Beat the butter, sugar, and oil until mixed. Add the vanilla and eggs and beat again.
  3. Stir together the flour, cinnamon, nutmeg, ginger, baking soda, and salt. Slowly add to the butter mixture until it is all mixed in. Stir in the peaches by hand.
  4. Spoon half the mixture into a 12 inch bundt pan that has been sprayed with non stick spray. (I prefer Baker's Joy) Spoon the filling into the center of the cake batter all the way around. Keep it from touching the sides of the pan. Cover the filling with the remaining cake batter.
  5. Bake at 350 degrees for 55-60 minutes. Remove from the oven and cool in the pan 10-15 minutes before flipping out onto a plate. Cool completely.
  6. Stir together the powdered sugar and water. Spoon over the top of the cake. Let set. Cut into 16 slices.

Notes

*I diced my peaches. You could also use a fork to smash the chunks finer, so the chunks of peach are not as visible in the cake slices.

https://insidebrucrewlife.com/peach-cinnamon-swirl-bundt-cake/

The hidden cinnamon swirl inside this fresh peach bundt cake will make everyone smile!

 

A few more delicious peach treats for you to enjoy:

 Peach Pie Cheesecake Parfaits

 Peach Pie Cheesecake Parfaits

Biscoff Peach Empanadas

 Biscoff Peach Empanadas

No Bake Peach Cheesecake Cups

 No Bake Peach Cheesecake Cups

*This post contains an affiliate link. Inside BruCrew Life may receive a small percentage from sales made through these referral links. Thank you for letting us share products we love this way.

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Comments

  2. Mir says

    Diets. Yuck. Who wants that when cake is around? With an amazing cinnamon center? This looks ridiculously wonderful.
    I think it’s time for a new trend. The Cake Cleanse! I guarantee it’ll be a winner!

    Reply

  4. Annie @ Annie's Noms says

    Hahaha you sound exactly like me just having to try it…. and then having to try it with filling too…!! I’m always like “I’ll just have a tiny bit” and then I eat a whole slice! I think I should do a cleanse myself. Never tried peaches and cinnamon together, but imagine it really is delicious and worth breaking the cleanse!

    Reply

  14. Kimberly says

    You had me at “Peach Cinnamon Swirl Bundt Cake” : )

    It’s so beautiful … and it sounds positively amazing! Putting this on my “to make” list ASAP!

    Reply

  15. Kathleen says

    I’m pretty sure I need to make this! Did you peel the peaches? And do you think it would be okay if I greased and floured a bundt pan instead of spray? Thank you!

    Reply

    • Jocelyn Brubaker says

      Hi, Kathleen. I did peel the peaches. Thank you for asking…I should probably add that to the recipe 🙂 Although I do think it would fine to leave them on too. And I think it would be ok to grease and flour your pan as long as you do it really well in every crack. I recommend using Baker’s Joy for pans like that. Cakes just fall right out after baking! I hope you enjoy the cake!!!

      Reply

      • Kathleen says

        Hi Jocelyn – I made this last night and had it for breakfast this morning! It’s a healthy breakfast, right? Cuz it has fruit! Anyway, it is delicious and I did leave the skins on the peaches. I can see a tiny bit of reddish here and there in the cake from the skins. My cake color turned out a little darker than yours though. I know I didn’t over-bake it because it is by no means dry. Just thought you’d like to know – this recipe is tested and reader approved! :o)

        Reply

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