Peach and Roasted Cinnamon Bundt Cake with Cinnamon Sugar #Bundtamonth

bundt cake

Hi folks.

I am so pleased to be joining the Bundtamonth crew. As many of you know I’ve been trying to really take a good look at which groups I do and which ones aren’t working for me personally, or my family. I made the decision to let go of the ones that don’t fit into our meal plans. This left some room for me to experiment with some that do gel with our culinary tastes. I’m trying to be more economical with my time and money. So only doing groups where I have the time to commit and the family digs the food I’ll be whipping up was the sensible thing to do. Making cake once a month, well anyone can dig that.

Bundt cakes are so much fun to make. They can be a bit challenging but that just makes it more interesting. I like to experiment in the kitchen so I’m all for getting in there and trying my hand at some new recipes. Some will succeed, some will fail. Either way it will be an amazing learning experience. And really any day that ends with cake is a good day if you ask me.

When I saw this amazing Peaches and Cream Bundt Cake on Martha Stewart’s site I knew I had to try it. I also knew I would have modify it ever so slightly. You see, Lunie doesn’t do sour cream. Ever. I hate the stuff. I mean seriously dislike, abhor, make me want to hurl kind of hate. So I knew I would be altering that ingredient. So if you’ve ever wondered why my recipes never have sour cream in them, that is why. Lunie don’t like sour cream folks! Don’t be getting all defensive now you sour cream lovers. It’s okay. We can still be friends. Just don’t try to convince me how wonderful it is and we’re all good. If you try to make me like it I may go all sour cream ninja on you. And that would not be pretty.

bundt cake

Peach and Roasted Cinnamon Bundt Cake with Cinnamon Sugar #Bundtamonth
Prep time
Cook time
Total time
A great recipe to make a peach bundt cake with cinnamon sugar sprinkled over top!
Recipe type: dessert, cake
Cuisine: American
Serves: 12
  • 1½ cups unsalted butter, room temperature, divided
  • 3 cups plus 2 tablespoons all-purpose flour, spooned and levelled off
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla salt
  • 4 peaches, peeled, pitted, and diced into small pieces
  • 2¼ cups sugar, divided
  • 6 large eggs, room temperature
  • 1¼ cups vanilla yogurt
  • 1¼ teaspoons vanilla extract
  • ½ teaspoon roasted cinnamon for cake
  • 1¼ teaspoons ground cinnamon or roasted cinnamon for sugar mix
  1. Preheat oven to 350 degrees.
  2. Spray bundt pan generously with non stick spray
  3. In a medium sized bowl whisk together the flour, baking soda and vanilla salt. Set aside.
  4. Coat peaches with remaining 2 tablespoons of flour. Set aside.
  5. In a stand mixer beat together 2 cups of butter with 2 cups of sugar. Beat until fluffy.
  6. Add eggs, one at a time, and mix until combined.
  7. Now turn mixer on low and add ½ the flour, then half the yogurt slowly, then repeat. (1/2 flour and ½ the yogurt again, slowly)
  8. Fold in peaches and vanilla extract.
  9. Transfer to well sprayed bundt pan. Spread evenly. Tap pan gently on counter. Place in preheated oven for 45 to 60 minutes, toothpick should come out clean when inserted.
  10. Remove from oven and transfer pan to a wire rack to cool.
  11. Once cool you can flip it over onto a plate carefully. If you've sprayed well it should release easily.
For the Cinnamon Sugar:
  1. In a small bowl mix remaining sugar (1/4 cup) with roasted cinnamon. Mix well. Set aside.
  2. In a small saucepan melt remaining butter (1/2 cup).
  3. Brush butter onto cake.
  4. Sprinkle sugar over top.
  5. Serve with a big old cinnamony smile!

bundt cake

The only thing I would change about this recipe is I would use less butter to brush over top. Or do it just before guests come or taking photos. The longer it seems to sit the darker the colour becomes. I almost wonder if flipping the cake and sprinkling the sugar over the warm cake without any butter would make more sense. I’ll have to attempt that the next time I make this. Martha’s recipe called for sour cream. Feel free to use that, I just don’t like the taste.

Quick edit- I wanted to include the link to the cinnamon I used. A few people have asked so I thought I’d add this in here. I used Roasted Saigon Cinnamon. You buy it in the spice aisle. I could not find it where I live in Canada but happened upon a couple of months ago while shopping state-side. It’s a great cinnamon. I used it in my Apple Crisp Ice Cream as well. 

Also I know the whole butter measurement thing can be a pain in the rump. We buy our butter in bigger blocks here. They generally don’t sell them in sticks. The odd one they do sell in sticks I find expensive for the size so I buy the big things of butter. Ours have the measurements in cups right on the packaging. So you just cut where you want it. It shows you 1/4 cup, 1/2 cup and 1 cup. So that would explain to you why I do all my recipes in cups when it comes to butter. When I use American recipes I always get aggravated doing the conversion. I have a copy of The Joy of Cooking so I usually flip that open to do conversions. If you need an online guide go to Brown Eyed Baker for her handy dandy conversion. I laughed when I saw it cuz she gets aggravated trying to convert cups to sticks. It’s funny how we all get annoyed dependent on where we live and how the measurements are done in that place. Basically just remember 1 stick = 1/2 cup and you will be okay. Deep breaths people. It’s just math! *says the girl who hates math and curses blogs that make me do it when I leave a freaking comment*

Make sure you stop by to see the other members bundt cakes. These folks have whipped up some amazing cakes for your viewing pleasure.

Apple Bundt Cake with an Attitude by Deb | Knitstamatic
Blueberry Cinnamon Bundt Cake by Anuradha | Baker Street
Cardamom Bundt Cake with Rosewater Glaze by Paula | Vintage Kitchen
Cinnamon Crown Bundt Cake by Renee | Magnolia Days
Ginger Pear Bundt Cake by Holly | A Baker’s House
Gingerbread Apple Cake by Lora | Cake Duchess
Gram’s Fig Spice Bundt Cake with Buttermilk Glaze by Stacy | Food Lust People Love
Italian Anise Bundt Cake by Karen | In The Kitchen with KP
Maple Pecan Bundt with Maple Glaze by Jennie | The Messy Baker Blog
Mexican Chocolate Bundt Cake by Alice Choi | Hip Foodie Mom
Moroccan Inspired Olive Oil Bundt Cake with Ras El Hanout by Laura | The Spiced Life
Spiced Dark Chocolate with Cinnamon Glaze by Kate | Food Babbles
Spicy Chocolate Bourbon Bundt Cake by Carrie | Poet In The Pantry

Thank you so much to Lora from Cake Duchess and An from Baker Street for allowing me to join this lovely group. Hope my first bundt was #bundtamonth worthy. I had a blast participating and look forward to next month.

If you’d like to join in the Bundt madness here’s how:

Here’s how you can join the #BundtaMonth party:
– Bake your Bundt for November following the theme – Spice.
– Post it before November 30, 2012.
– Use the #BundtaMonth hashtag in your title. (For ex: title should read
– #BundtaMonth: Chocolate Cinnamon Bundt)
– Add your entry to the Linky tool below
– Link back to both Lora and Anuradha’s announcement posts.

Hope you enjoyed this month’s bundt cake. I look forward to bringing you next month’s bundt. But first I’m going to go polish off this one. Then I’m going to browse online for one of those cute cake stands cuz when I look at all the other bundt posts I get cake stand envy. Big time!

Toodles and smoochies! xx

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    • Kim Bee says

      Lol, pinch away Maureen. I love groups but it gets slippery slope cuz you end up in too many and you get away from what you want to cook. I just need to find a balance that works.

  1. says

    Finding a fresh peach cake is a wonderful surprise, love it! Yogurt makes a much lighter cake, so I don´t complain. The crunchy topping sounds so good Kim! I had to do the same thing with the groups; suddenly you realize they took over your entire blog, jaja!

    • Kim Bee says

      Thanks. Finding peaches was interesting. I had people staring at me as I squeezed about 100 of them trying to determine which ones were ripe enough. I only needed four. Lol.

      Exactly. I feel like my blog was being taken over by groups and themes. I just need to learn to dial it back and that some weeks it’s okay to take a day off and not participate too. Or post something else I’ve been wanting to post.

  2. says

    I love peaches and cinnamon (and sour cream too). I’m saving this recipe for peach season and it is a big one here in the Peach State (GA).

    • Kim Bee says

      I would love to be in GA for peach season. I cannot get enough of them when they are out. Peaches and cherries are my two faves.

    • Kim Bee says

      Hi Dorothy. You actually buy it. I’m going to edit it into the post since a few people have asked. It’s called “Roasted Saigon Cinnamon” and mine is made by McCormick. It’s in the spice aisle. I had to get it in the states cuz I couldn’t find it locally. Some spices are hard to locate where I live in Canada. Luckily I’m 20 minutes from the Michigan border.

    • Kim Bee says

      Right! I felt the same way. I bought one last year and have only used it once or twice. This seems like a fun group. I want to do ones that are enjoyable but once in awhile if you have something else going on there’s no pressure to post. You can skip a month without feeling like a bad blogger.

  3. says

    Fresh peaches are hard to come by in my neck of the woods so I may just have to try this with canned. Also, I like yogurt in a cake. Don’t hate me.

    Your Bundt turned out beautifully! I love that you brush it with yet another 1/2 cup or stick (or about 115g) of melted butter, then sprinkle it with cinnamon sugar. Divine!

    My favorite website for conversions is It’s got it all, even yogurt, which you won’t need, but someone else might. :)

    • Kim Bee says

      I had a hard time finding good fresh ones. This time of year is tricky. I was tempted to use canned. And might next time. Yogurt in cake is the bomb. Sour cream in cake makes me want to hurl. lol

      I honestly thought Martha lost her mind with the amount of butter. It’s a lot of butter. Luckily I like butter.

      I am not sure I’ve used that site. I’m going to peruse it today. Thanks for that.

  4. says

    I’m mad since I’ve probably missed a slice there. Peaches and cream in a bundt cake with cinnamon? Who couldn’t resist, Kim? Good luck with finding a cake stand. Just back from 6 hours shopping in Paris and I’m exhausted. No stands for my macs but I’m sure chez vous there’s plenty more to choose from!

    • Kim Bee says

      Thanks Jill. You are welcome to stop by for a slice or ten any time you like. I definitely need a cute stand, maybe pink. I want to shop in Paris with you. I’d be skipping down the street like a lunatic. What fun. I need to visit.

    • Kim Bee says

      Thanks Dara. Me too. I always forget about her site cuz I’m usually stalking Paula Deen or Kraft. I’m a quick and easy gal. But from time to time I like to mix it up.

  5. says

    I’m getting to the point where I wish all recipes were written in weights, not volume measurements – it’s more precise and a lot more intuitive. Besides, you don’t have to dirty all those measuring instruments! Anyway, nice looking bundt. Good idea to limit the groups you participate in. I don’t actually do any, but mainly because I don’t want to be tied down to what I have to cook. Good stuff today – thanks.

    • Kim Bee says

      I have a scale and rarely use it. I just like the whole idea of placing things in all my cute little cups. Sad but true. But I have all these cute little pink cups I love laying out on the counter. I usually weigh my meat though. I buy it bulk so I always have to pull out the scale when I work on recipes.

      Thanks. I need to be pickier about what I do. I find myself so grouped and themed I can’t find days to post randomness. You have the right idea. I was feeling too boxed in.

  6. says

    I adore roasted cinnamon. I happen to have a huge container of it in my cabinet. Sometimes I open it up just to waft its delicious warm scent.

    Your cake looks so good, and I love that you combined peaches with the cinnamon. Pinned!

    • Kim Bee says

      Isn’t it the bomb. I love the stuff. I am a cinnamon girl all the way. It’s so comforting.

      Thanks. I had fun participating.

  7. says

    So glad you’re joining us for #BundtaMonth Kim! I love the peaches and cinnamon. Sounds so fresh and cinnamon is one of my favorite spices so this has me written all over it. Oh and I’m with you on the sour cream. I loathe the stuff except… now, don’t go all sour cream ninja on me 😉 but I will use it in baked goods such as cakes. For some reason, I don’t taste it but like the way the cakes taste. But that’s the only time sour cream will cross these lips. Blegh!

    • Kim Bee says

      I adore cinnamon. Any recipe that calls for it I always double the amount cuz I’m a cinnamon junkie. I know so many people use it in recipes but I just can’t bring myself to do it. Same with mayo in recipes. Not going to happen. I am so happy to join you folks. This was fun.

  8. says

    Peaches and cinnamon sound like a great combination, though I’ve never heard of roasted cinnamon. Is that something you buy already roasted and ground at the store? I am sure this cake was a joy to eat!

    • Kim Bee says

      Hey Holly, it’s in the spice aisle. I popped a link into the post just after the recipe to the one I use. I had trouble finding it locally but came across it in the states.

      Thanks so much.

    • Kim Bee says

      I think so. I’m so much busier now. Probably more than I’ve ever been so I need to adjust some things. I want to enjoy blogging. Otherwise what’s the point. Thanks for stopping by Suzanne.

    • Kim Beaulieu says

      Ha, that’s funny. I have such a serious aversion to it. Once when we were in grade school we did this blind taste test at a sleepover and they didn’t know how sick I get from it. Ended up all night sick and got hives, totally traumatizing.

  9. Deb @ knitstamatic says

    Roasted cinnamon? I’ve never heard of it, I’ll have to look for it in my supermarket. You know that sour cream thing…take a deep breath, it’s okay. :-)

    • Kim Beaulieu says

      I just saw this for some reason. WP never pinged me for your comment. Roasted cinnamon is amazing. I can’t rave enough about it. I love it. McCormick makes a great one. I think you can get it at most American stores, and on Amazon as well.

      And lol, I wish I could relax about the sour cream thing. So highly allergic to it that I’m totally paranoid. Lots of people use it for baking and my brother is law used it in burgers once but didn’t realize how sick it makes me. I spent the night sick as a dog. Which is the weirdest expression right. I mean are dog notoriously sick> so weird.

  10. lisa g. says

    That cake looks delish & the opportunity to use roasted cinnamon-awesome. Big Q here..if fresh peaches are not available, would you use thawed frozen or drained, canned sliced peaches & thank you for your recipes!

    • Kim Beaulieu says

      Hey Lisa. Thanks so much. I love roasted cinnamon and use it every chance I get. I honestly think you could use either frozen or canned. If you’re worried about too much moisture you could cook them for a few minutes in a pan with some corn starch to thicken it up. But I find peaches tend to substitute really well. Not all fruits do but peaches I always feel safe swapping out. Hope you enjoy the recipe. xx


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