Peach Cinnamon Swirl Bundt Cake
The recipe Peach Cinnamon Swirl Bundt Cake can be made in roughly 20 minutes. This recipe serves 16 and costs 35 cents per serving. One portion of this dish contains about 4g of protein, 5g of fat, and a total of 230 calories. Several people really liked this dessert. This recipe from Inside BruCrew Life requires powdered sugar, brown sugar, salt, and water. 242 people found this recipe to be flavorful and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is rather bad. Similar recipes include Cinnamon Swirl Bundt Cake, Cinnamon Swirl Zucchini Bundt Cake, and Cinnamon Swirl Brown Butter Banana Bundt Cake.
Servings: 16
Preparation duration: 20 minutes
Ingredients:
1 teaspoon baking soda
1 cup brown sugar
1 Tablespoon butter, cold
2 teaspoons cinnamon
3 eggs
3 cups flour
1/2 teaspoon ground ginger
1 teaspoon nutmeg
1/4 cup oil
3 cups finely diced peaches
1 cup powdered sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
4 teaspoons water
Equipment:
kugelhopf pan
frying pan
oven
Cooking instruction summary:
Combine the filling ingredients. Cut the cold butter in with a fork until it resembles sand. Set aside.Beat the butter, sugar, and oil until mixed. Add the vanilla and eggs and beat again.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.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.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.Stir together the powdered sugar and water. Spoon over the top of the cake. Let set. Cut into 16 slices.
Step by step:
1. Combine the filling ingredients.
2. Cut the cold butter in with a fork until it resembles sand. Set aside.Beat the butter, sugar, and oil until mixed.
3. Add the vanilla and eggs and beat again.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.Spoon half the mixture into a 12 inch bundt pan that has been sprayed with non stick spray. (I prefer
4. 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.
6. Remove from the oven and cool in the pan 10-15 minutes before flipping out onto a plate. Cool completely.Stir together the powdered sugar and water. Spoon over the top of the cake.
7. Let set.
8. Cut into 16 slices.
Nutrition Information:
covered percent of daily need
