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5 from 1 vote

A great recipe to make a peach bundt cake with cinnamon sugar sprinkled over top!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: cake, Dessert
Cuisine: American
Servings: 12
Author: Martha Stewart's Peaches and Cream recipe


  • 1 1/2 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
  • 2 1/4 cups sugar divided
  • 6 large eggs room temperature
  • 1 1/4 cups vanilla yogurt
  • 1 1/4 teaspoons vanilla extract
  • 1/2 teaspoon roasted cinnamon for cake
  • 1 1/4 teaspoons ground cinnamon or roasted cinnamon for sugar mix


  • Preheat oven to 350 degrees.
  • Spray bundt pan generously with non stick spray
  • In a medium sized bowl whisk together the flour, baking soda and vanilla salt. Set aside.
  • Coat peaches with remaining 2 tablespoons of flour. Set aside.
  • In a stand mixer beat together 2 cups of butter with 2 cups of sugar. Beat until fluffy.
  • Add eggs, one at a time, and mix until combined.
  • Now turn mixer on low and add 1/2 the flour, then half the yogurt slowly, then repeat. (1/2 flour and 1/2 the yogurt again, slowly)
  • Fold in peaches and vanilla extract.
  • 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.
  • Remove from oven and transfer pan to a wire rack to cool.
  • Once cool you can flip it over onto a plate carefully. If you've sprayed well it should release easily.

For the Cinnamon Sugar:

  • In a small bowl mix remaining sugar (1/4 cup) with roasted cinnamon. Mix well. Set aside.
  • In a small saucepan melt remaining butter (1/2 cup).
  • Brush butter onto cake.
  • Sprinkle sugar over top.
  • Serve with a big old cinnamony smile!