Peach Buttermilk Bundt Cake
Yields: 24 servings
  • ½ cup granulated sugar
  • 1 tablespoon cinnamon
  • 2 15-ounce cans sliced peaches in juice, drained and diced
  • ¼ cup unsalted butter, softened
  • 4 ounces (1/2 package) cream cheese, softened (I used ⅓ less fat)
  • 2 cups granulated sugar
  • 3 eggs
  • 1 egg white
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • Powdered sugar, for serving (optional)
  1. Preheat oven to 350F degrees. Spray a 12-inch Bundt pan with baking spray and set aside.
  2. In a small bowl combine ½ cup sugar with cinnamon and set aside.
  3. Put diced peaches in a small bowl and toss with 2 tablespoons flour.
  4. In a large bowl, cream butter, cream cheese, and sugar until well-blended and fluffy. Add eggs and egg white, one at a time, beating well after each addition. Beat in vanilla.
  5. In a separate bowl, whisk the remaining flour with baking powder, baking soda and salt.
  6. Alternate gradually adding flour mixture and buttermilk to the creamed mixture, beating after each addition until just combined. Gently fold in peaches.
  7. Pour half of batter into prepared Bundt pan and sprinkle with half of cinnamon sugar mixture. Add the rest of the batter and then sprinkle with the rest of the cinnamon sugar mixture. Run a knife through to create a swirl.
  8. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to wire rack to cool completely.
  9. Dust with powdered sugar before serving, if desired.
Recipe by Alida's Kitchen at