Heavenly Cinnamon Peach Swirl Pound Cake

25 Sep

Yep – you read that right. This cake has so many delicious flavors all mixed in together, it’ll make your head spin. I wanted to take advantage of some peaches here at the end of the season and this was a great way to do it. It took a good deal of time and required a few more steps, but this was totally worth it – and I will be making this again for other folks. To paraphrase the illustrious Elaine Benes -“It’s real and it’s spectacular”.

And yes – it was as good as it sounds like it would be. One thing I’m wondering about – I had a talk with my mom awhile back about different kinds of flours. This recipe called for using cake flour – my mom doesn’t like to use cake flour as she says it makes for a heavier and more dense cake.

After making this, I feel like I know what she was talking about. The cake was definitely super-smooth – but it was rather dense and heavy. So now I go to bed at night and stare at the ceiling, wondering What is the best flour for cakes? What makes the perfect cake? Are you there God? It’s me, Bill.

Otherwise – it was super-awesome! I started by peeling and slicing about 4-5 white peaches (enough for 2 good, full cups) – I stirred in a little sugar and vanilla, covered and refrigerated overnight.

Grazing in The City - Chicago - Cinnamon Peach Swirl Pound Cake

Fresh Sliced Peaches

The next day, I toasted some chopped pecans, combined that together with some brown sugar and cinnamon and set aside. This will put the swirl in your cake. (I should remember that – seems like a good thing to tell someone.)

Grazing in The City - Chicago - Cinnamon Peach Swirl Pound Cake

Cinnamon Pecan Swirl

Then I sifted the cake flour, soda and salt together.

Grazing in The City - Chicago - Cinnamon Peach Swirl Pound Cake

Dry Ingredients

After that I started creaming the sugar and the butter. You’ll want to combine this until they’re mixed completely, all loose and fluffy. Once combined, start adding all the eggs – add 2 at a time, mix well and then add 2 more until they’re all added.

Once you have the eggs combined with the sugar, start adding the flour and soda mixture with a cup of sour cream. Add a little flour, mix well, then add some of the sour cream and mix well again. Alternate adding these ingredients, mixing well each time, until everything is added in. This takes a LOT of mixing.

Grazing in The City - Chicago - Cinnamon Peach Swirl Pound Cake

Mixing, Mixing and More Mixing

Finish this up by folding the peaches into the batter, stirring them in thoroughly – but don’t use the mixer! You don’t want the peaches all chopped down to little bits of nothing. I should also mention, I got all involved with the cake at this point and forgot to take anymore pictures until the cake was done. Ooops!

Once everything is mixed well, pour half the batter into a well-greased bundt pan. Once half the peachy batter has been evenly added in the pan, layer the pecan and cinnamon swirl mixture around. Don’t stir the batter! Then carefully pour the rest of the batter on top of the cinnamon and pecans – again, do not stir!

Bake the cake at 325 for 60-70 mins, or until the toothpick test comes out clean. Prepare for a little bit of heaven while the cake is cooling.

For the glaze, combine 1 tbsp of milk with 1 cup powdered sugar. I know it calls for 2 tbsp of milk, but TRUST ME – start with 1 tbsp first. I did the 2 tbsp and the glaze was waaay loose. For some reason I cannot explain in hindsight, I thought it was supposed to be this way and when I poured over the cake, it all just ran down the sides and pooled in the middle.Then I spent the next 10 minutes wiping it up as it dripped off the side of the platter. Not fun.

Grazing in The City - Chicago - Cinnamon Peach Swirl Pound Cake

Grazing in The City - Chicago - Cinnamon Peach Swirl Pound Cake

So start with 1 tbsp of milk with the powdered sugar and slowly add more to get the glaze the right consistency. You want it to drip down the sides just a little so that it looks all pretty. NOT like what I did.

But anyway, I thought it still came out ok, even if the glaze wasn’t very thick. It’s still probably one of the most amazing things I’ve ever made. And I can’t wait to make it again!

Grazing in The City - Chicago - Cinnamon Peach Swirl Pound Cake

Don't You Wish You Had Some?

Grazing in The City - Chicago - Cinnamon Peach Swirl Pound CakeIngredients – For the cake

  • 3 cups cake flour
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2-3/4 sugar
  • 2 sticks butter
  • 6 eggs
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 2-1/2 cups peaches, peeled and sliced
Ingredients – For the swirl
  • 1/2 cup chopped pecans
  • 2 tsp cinnamon
  • 1 cup brown sugar
Ingredients – For the glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
Directions
For the swirl: Preheat the oven 350 degrees. Spread the pecans out on a baking sheet and toast lightly. Watch closely cause they can burn up FAST. Mix the toasted pecans with the brown sugar and cinnamon in a small bowl and set aside.
For the cake: Preheat oven to 325 degrees. Grease and flour a large bundt pan. In a large bowl, sift the cake flour, baking soda and salt. Set aside. Cream the butter and sugar until light and fluffy. Start adding eggs, two at a time, beating after each addition. Add the flour mixture, alternating with a bit of sour cream each time – again, beating after each addition. Once the flour mixture and sour cream are added and mixed well, add the vanilla and mix in well.
Gently fold in the peaches after everything is mixed well. Pour half of this batter mixture into the bundt pan. Layer in the cinnamon and pecan mixture, being careful not to mix. I repeat, do NOT mix! Carefully pour the other half of the cake batter on top of the swirl mixture.
Bake at 325 for an hour to an hour and 10 mins or until a toothpick comes out clean. Let the cake cool for about 20-30 mins and then remove cake onto serving platter or dish. Let the cake finish cooling completely before adding the glaze.
For the glaze: Start by adding 1 tbsp milk to the powdered sugar and whisking well. In small increments, slowly add the next tbsp until you get the right thickness. You’ll want the glaze to be thick and not runny, so it pools on top with a slight melty drip down the side. You DON’T want to screw this up like I did and make it too loose, only to have it run off the sides and pool at the bottom. Make it pretty!
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