Delicious Peach Bundt Cake with Buttermilk (Print version)

A moist peach Bundt cake made with buttermilk, cream cheese, diced peaches, and a cinnamon sugar swirl.

# Ingredients:

For the pan and peaches

01 - Baking spray with flour, for the Bundt pan
02 - 2 cans (15 oz each / 425 g each) sliced peaches in juice, drained and diced
03 - 2 tablespoons all-purpose flour, for coating peaches

For the cinnamon swirl

04 - 1/2 cup (100 g) granulated sugar
05 - 1 tablespoon ground cinnamon

For the cake batter

06 - 1/4 cup (57 g) unsalted butter, softened
07 - 4 oz (113 g) cream cheese, softened
08 - 2 cups (400 g) granulated sugar
09 - 3 large eggs, room temperature
10 - 1 large egg white, room temperature
11 - 1 tablespoon vanilla extract
12 - 2 cups plus 2 tablespoons (265 g) all-purpose flour
13 - 1 teaspoon baking powder
14 - 1/2 teaspoon baking soda
15 - 1/2 teaspoon fine salt
16 - 1 cup (240 ml) buttermilk, room temperature
17 - 2 tablespoons powdered sugar, for serving

# Instructions:

01 - Preheat the oven to 350°F (175°C). Coat a 12-cup Bundt pan thoroughly with baking spray that contains flour, reaching every groove.
02 - Stir 1/2 cup granulated sugar with the cinnamon in a small bowl. Set aside for layering.
03 - Drain the peaches well, dice them into small pieces, and blot away extra moisture. Toss with 2 tablespoons flour.
04 - Beat the butter, cream cheese, and 2 cups sugar for 3-4 minutes, until pale and fluffy. Beat in the eggs and egg white one at a time, then mix in the vanilla.
05 - In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Add the dry mixture to the butter mixture in three additions, alternating with the buttermilk, and mix just until combined.
06 - Fold the floured peaches into the batter. Spoon half the batter into the pan, sprinkle with half the cinnamon sugar, then repeat with the remaining batter and cinnamon sugar. Swirl once or twice with a knife.
07 - Bake for 55-65 minutes, until the top springs back and a toothpick inserted near the center comes out clean or with a few moist crumbs.
08 - Cool in the pan for 15 minutes, then invert onto a wire rack and cool completely. Dust with powdered sugar before serving.

# Good to know:

01 - Room-temperature dairy blends more smoothly and gives the cake a finer crumb.
02 - Drain peaches very well to avoid wet spots in the cake.
03 - Best served fully cooled or at room temperature.

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