Peach Buttermilk Bundt Cake (Print Version)
Moist peach Bundt cake with buttermilk and cinnamon, perfectly balanced for a crowd-pleasing dessert.
# Ingredients:
01 -
½ cup granulated sugar
02 -
1 tablespoon cinnamon
03 -
2 15-ounce cans sliced peaches in juice, drained and diced
04 -
¼ cup unsalted butter, softened
05 -
4 ounces cream cheese, softened (⅓ less fat, if preferred)
06 -
2 cups granulated sugar
07 -
3 eggs
08 -
1 egg white
09 -
1 tablespoon vanilla extract
10 -
3 cups all-purpose flour, divided
11 -
1 teaspoon baking powder
12 -
½ teaspoon baking soda
13 -
1 cup buttermilk
14 -
Powdered sugar, for serving (optional)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Spray a 12-inch Bundt pan with baking spray and set aside.
02 -
Combine ½ cup granulated sugar with cinnamon in a small bowl and set aside.
03 -
Place diced peaches in a small bowl and toss with 2 tablespoons of flour.
04 -
In a large bowl, cream together the butter, cream cheese, and granulated sugar until well-blended and fluffy.
05 -
Add the eggs and egg white, one at a time, beating well after each addition. Mix in the vanilla extract.
06 -
In a separate bowl, whisk the remaining flour with baking powder and baking soda.
07 -
Gradually alternate adding the flour mixture and buttermilk to the creamed mixture, beating after each addition until just combined.
08 -
Gently fold the diced peaches into the batter.
09 -
Pour half of the batter into the prepared Bundt pan. Sprinkle with half of the cinnamon sugar mixture. Add the remaining batter and sprinkle the top with the remaining cinnamon sugar. Run a knife through the batter to create a swirl.
10 -
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
11 -
Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
12 -
Dust the cake with powdered sugar before serving, if desired.