Peach Bundt Cake with Brown Butter Icing Recipe

Recipe Information

Prep Time: 25 minutes
Cook Time: 55–65 minutes
Cooling Time: 1 hour
Total Time: 2 hours 30 minutes
Yield: 12–14 servings

Ingredients

For the Peach Bundt Cake

• 3 cups (375g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup (226g) unsalted butter, softened
• 1¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup (240g) sour cream
• 3 cups fresh peaches, peeled and diced
• 2 tablespoons all-purpose flour (for coating peaches)

For the Brown Butter Icing

• ½ cup (113g) unsalted butter
• 2½ cups (300g) powdered sugar
• 2–4 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Garnish

• Fresh peach slices
• Chopped pecans
• Cinnamon sprinkle

Instructions

Step 1: Prepare the Pan

1. Preheat oven to 350°F (175°C).
2. Thoroughly grease and flour a 10- to 12-cup Bundt pan.
3. Make sure all crevices are coated to prevent sticking.

Step 2: Prepare the Peaches

1. Peel and dice the peaches into small chunks.
2. Toss them with 2 tablespoons flour.
3. Set aside.

Coating the peaches helps keep them evenly distributed throughout the cake.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt
• Cinnamon

Set aside.

Step 4: Cream Butter and Sugar

1. In a large mixing bowl, beat the softened butter until creamy.
2. Gradually add sugar.
3. Beat for 4–5 minutes until light and fluffy.

This step creates a soft and tender cake texture.

Step 5: Add Eggs and Vanilla

1. Add eggs one at a time.
2. Beat well after each addition.
3. Stir in vanilla extract.

Step 6: Add Dry Ingredients and Sour Cream

1. Add one-third of the dry ingredients.
2. Mix until just combined.
3. Add half the sour cream.
4. Continue alternating dry ingredients and sour cream.
5. Mix only until incorporated.

Avoid overmixing to keep the cake tender.

Step 7: Fold in Peaches

1. Gently fold the floured peaches into the batter.
2. Distribute evenly throughout.

The batter will be thick.

Step 8: Fill the Bundt Pan

1. Spoon the batter evenly into the prepared pan.
2. Smooth the top with a spatula.
3. Tap the pan gently on the counter to remove air bubbles.

Step 9: Bake

1. Bake for 55–65 minutes.
2. Check for doneness by inserting a toothpick into the center.
3. The toothpick should come out clean or with a few moist crumbs.

Step 10: Cool the Cake

1. Allow the cake to cool in the pan for 15–20 minutes.
2. Carefully invert onto a wire rack.
3. Let cool completely before icing.

Brown Butter Icing

Step 11: Brown the Butter

1. Place butter in a light-colored saucepan over medium heat.
2. Melt completely.
3. Continue cooking, stirring frequently.
4. The butter will foam and then develop golden-brown specks.
5. Once it smells nutty and fragrant, remove from heat immediately.
6. Cool for 10 minutes.

Step 12: Make the Icing

1. Pour the browned butter into a mixing bowl.
2. Add powdered sugar, vanilla, and salt.
3. Gradually whisk in milk or cream until smooth.
4. Adjust consistency as needed.

The icing should be thick but pourable.

Step 13: Decorate

1. Drizzle the brown butter icing generously over the cooled cake.
2. Allow it to cascade down the sides.
3. Garnish with fresh peach slices, chopped pecans, or a light dusting of cinnamon.

Expert Tips

Use Ripe Peaches

Ripe peaches provide the sweetest flavor and best texture.

Don’t Overmix

Overmixing can result in a dense cake.

Grease the Pan Thoroughly

Bundt cakes can stick easily, so coat every detail of the pan well.

Let the Cake Cool Completely

Warm cake can cause the icing to melt and slide off.

Variations

Peach Pecan Bundt Cake

Add 1 cup chopped pecans to the batter.

Peach Cinnamon Cake

Increase cinnamon to 2 teaspoons and add a pinch of nutmeg.

Peach Almond Cake

Add ½ teaspoon almond extract for a subtle nutty flavor.

Peach Streusel Bundt Cake

Layer cinnamon streusel through the center of the batter before baking.

Storage

Room Temperature

Store covered for up to 2 days.

Refrigerator

Store in an airtight container for up to 5 days.

Freezer

Freeze the unfrosted cake for up to 3 months.

Serving Suggestions

Serve slices with:

• Vanilla ice cream
• Fresh whipped cream
• Caramel sauce
• Hot coffee or tea