Peach Cinnamon Swirl Bundt Cake

By srumbel

Fresh peach cake with a hidden pocket of cinnamon sugar filling. This is an amazing cake to enjoy with a cup of coffee and friends.
from insidebrucrewlife.com

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
• For the Glaze
• 1 cup powdered sugar
• 4 teaspoons water

Preparation

Step 1

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.

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.