Pages

Tuesday, August 23, 2011

Peach Cinnamon Swirl Bundt Cake


I can't believe September is next week and Labor Day is around the corner.  I say this every year but where did the summer go? Kids are going back to school, and I'm starting to see big displays of mums at the nurseries and grocery stores-- always the first signs that fall is near.  I must admit that I'm extremely excited about this because I love, love, love, LOVE the fall.  I'm already looking forward to fall recipes, sweaters, cool days (hopefully sooner than later), and some pumpkin bread!

BUT, before I leave summer behind, I am still very much enjoying the wonderful produce we had this summer.  I don't know if it was the extreme heat we had in Virginia this year, but we seemed to have a great year for fruit-- peaches, cherries, and blueberries especially.  Maybe I'm just making myself feel better about the sweltering temperatures, but I'd like to think the heat contributed to a better growing season or something, because everything just seemed to taste really good this year-- better than the past few years, in my opinion.  Has anyone else noticed this?

Anyway, I decided to use some of this year's bounty to make a peach pound cake and added a cinnamon swirl layer to the middle.  I think peach and cinnamon is such a lovely combination and the addition of toasted pecans added a little crunch and a rich nuttiness. The peaches kept this cake nice and moist while the cinnamon swirl added another level of flavor but did not overpower the cake.  Finally, I made a simple glaze and drizzled over the top. I think this cake is great for the morning or brunch (but hey, I think pound cake is great anytime). This is a big cake so be sure to use a large bundt pan (a 12 cup pan) to prevent the batter from overflowing.




Peach Cinnamon Swirl Bundt Cake


For the Cinnamon Swirl:
1/2 cup packed light brown sugar
1 1/2 tsp. cinnamon
1/2 cup toasted pecans, chopped

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.

For the Cake:
Ingredients:
2 sticks unsalted butter, softened
2 3/4 cups sugar
3 cups cake flour
1/4 tsp. baking soda
1/2 tsp. salt
6 eggs
1 cup sour cream
2 tsp. vanilla
2 1/2 cups peaches, peeled and diced
1 tbs flour
1/4 cup sugar

Instructions:
Preheat oven to 325 degrees F.  Grease and flour a large bundt pan (12 cup).

Toss the sliced peaches with a 1/4 cup of sugar and 1tbs. of flour and place in a colander to drain excess juices prior to baking. The flour will prevent the peaches from sinking to the bottom of the cake. Set aside while you prepare the rest of the cake.

In a large bowl, sift the cake flour, baking soda, and salt.  Set aside.

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 bundt pan then pour the cinnamon mixture in.  DO NOT MIX.  Carefully pour the other half of the cake batter on top of the cinnamon mixture.

Bake at 325 for an hour- 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.

Recipe for Glaze:
1 cup powdered sugar
1 to 2 tbs. milk

Start by adding 1 tbs. of milk to the powdered sugar and whisking.  In small increments, slowly add the the next tablespoon until glaze is the desired thickness.  You will probably not need the entire 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.



20 comments:

  1. Ryan, this looks scrumptious. I know several people who will love this cake. I hope you have a great day. Blessings...Mary

    ReplyDelete
  2. So gorgeous with that dripping glaze! I can't resist any baked good with peaches, so this beauty is calling my name~

    ReplyDelete
  3. I love that the weather here is being less intense and I can turn on my oven. This cake looks like a great reason to start baking again!

    ReplyDelete
  4. I do love bundt cakes and this one looks like a winner. A peach bundt sounds tasty, but the addition of that cinnamon filling really puts it over the top. Simply delicious and stunning.

    ReplyDelete
  5. A great looking bundt cake. I'm a sucker for cinnamon. The slices remind me of the gooey dispersed goodness of, like, a hot cross bun or cinnamon bun or something along those lines.

    ReplyDelete
  6. Ok - I am off to buy a bundt pan. This looks really fantastic Ryan. Peach and cinnamon sounds irresistable.

    ReplyDelete
  7. Oh wow Ryan! This looks stunning (as usual) !!!! Save some for me :)

    ReplyDelete
  8. I was totally drooling over that cinnamon layer. Gorgeous cake!

    ReplyDelete
  9. Ryan, Such an amazing looking cake. This is the kind of cake I love, the kind that goes great with a cup of tea, any time of the day! Hope you are well in VA after the earthquake we had this afternoon. We felt it here in NJ.

    ReplyDelete
  10. I feel the same way about summer, but I am not ready to see it go just yet. Peaches and cinnamon are a perfect combination and your pound cake looks fabulous. I wish I could have a piece and some tea with you!

    ReplyDelete
  11. Your swirl filling sounds great! I am ready for the fall too but not quite ready to give up the summer produce! Hopefully it will last a little longer!

    ReplyDelete
  12. This cake is gorgeous, Ryan! I love peaches and cinnamon, so will definitely try this!

    ReplyDelete
  13. As a person of similar ethnic background (first generation Italian American) and ALSO living in the south (Atlanta, GA) I hope you can hear my applause over this recipe. It looks delicious and I'm sure anyone who is dragged kicking and screaming to your table (J/K) will enjoy a big slice with espresso or a mint julep - their choice. Bravo!

    ReplyDelete
  14. Soooo beautiful!! I love the peach and cinnamon combination. I need to give this recipe a try! :)

    ReplyDelete
  15. Ryan, you have outdone yourself again! I want to make this! Our peaches have been outstanding this summer. I on the other hand have had awful luck in the garden. I got 1 tomato! Only 1! However, I have a ton of cucumbers popping up!

    ReplyDelete
  16. Ryan: I've been told by my Virginia sister that she's been getting the best peaches ever! Your cake sounds delicious and we've been getting really good peaches from Michigan so I plan to make this as a last hurrah for summer.

    Thought about you yesterday. I remember feeling so safe in Virginia--in the "valley" there was not threat of hurricane, tornado or earthquake. Well, no more!!!

    Best,
    Bonnie

    ReplyDelete
  17. That cake is pure comfort food wrapped up in a beautiful package. I love peaches and cinnamon together...Great job!!!

    ReplyDelete
  18. I am smitten with this! ;) Peaches! Cinnamon! Come to mama!!!!

    ReplyDelete
  19. I love cinnamon, this cake looks perfect! The glaze puts this over the top!

    ReplyDelete
  20. Ryan, I might be late to the party (since you posted this recipe in 2011) but I just baked your Peach Cinnamon Bundt and served it for tea this afternoon - the kids loved it and so did I - it was moist and and not overly sweet and we adored the pieces of fresh (Italian, pink fleshed) peaches in the cake! I kept the recipe as is, except that I only added some powdered sugar instead of icing and had to substitute natural almonds for the pecans, as they are not available around here until fall.
    Lovely blog and thank you for a delicious recipe!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...