PEACH AND ROASTED CINNAMON BUNDT CAKE

Peach And Roasted Cinnamon Bundt Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 11

1 1/2 cup(s) unsalted butter, room temperature, divided
3 cup(s) plus 2 tablespoons all-purpose flour, spooned and levelled off
1 teaspoon(s) baking soda
1 teaspoon(s) vanilla salt
4 - peaches, peeled, pitted, and diced into small pieces
2 1/4 cup(s) sugar, divided
6 large eggs, room temperature
1 1/4 cup(s) vanilla yogurt
1 1/4 cup(s) vanilla extract
1/2 teaspoon(s) roasted cinnamon for cake
1 1/4 teaspoon(s) ground cinnamon or roasted cinnamon for sugar mix

Steps:

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 ½ the flour, then half the yogurt slowly, then repeat. (1/2 flour and ½ 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!