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5 from 1 vote
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
A great recipe to make a peach bundt cake with cinnamon sugar sprinkled over top!
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
  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 1/2 the flour, then half the yogurt slowly, then repeat. (1/2 flour and 1/2 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!