The thing I have been loving most about this cookbook/magazine challenge is trying new things that I never pick when I’m exclusively googling. I’m realizing how much I stay inside the (recipe) box when I google as I go. Flipping through books and magazines has opened my eyes to lots of ideas that I wouldn’t have thought of on my own. Now, this recipe isn’t so out there. I’ve made a couple of fruity cake/bread type desserts on the blog already. I was slightly surprised by how much I needed to make this though because I’m not usually drawn to cinnamon topped desserts (ugh, another weird, unreasonable food preference). In fact, when I took my first sneaky sample I seriously considered leaving out the cinnamon topping because I already liked the taste so much. I talked myself into sticking with the recipe though and am really glad I did. It’s so much tastier with cinnamon!
By the way, the recipe is for a full sized bundt cake, but sadly I don’t have a bundt pan at the moment. It’s ok though – I love when I have a reason to use this cute pan that reminds me of mini sand castles! The peaches and cream bundt recipe can be found here. I halved the recipe, which gave me enough for 30 mini cakes and one mini loaf. Dipping them in whipped topping was really fun and I think would be great for a party! It’s kind of like fondu. You gotta give these a try. They are incredibly light and moist with a nice hint of peach. The cinnamon and whipped topping is a must – it makes it takes like peach pie…in cake form! Yum!