Heavenly Peach Bundt Cake with Brown Butter Icing Recipe

Sweet summer memories bloom in this delectable peach bundt cake that promises pure indulgence.

Ripe, juicy fruits nestle within a tender crumb, creating a dessert that whispers comfort.

Fragrant spices dance through the batter, infusing each slice with warmth and nostalgia.

Buttery notes from the brown butter icing add a luxurious finish that makes you crave another bite.

Golden-brown edges promise a perfect texture that melts in your mouth.

Rich and moist, this cake celebrates seasonal peaches in the most delightful way possible.

Bake this stunner and watch everyone ask for seconds.

Storing Peach Bundt Cake With Brown Butter Icing

• Store leftover peach Bundt cake in an airtight container at room temperature for 2-3 days, keeping it moist and fresh.
• Refrigerate the cake for up to 5 days, wrapping it tightly with plastic wrap to prevent drying out.
• Freeze the cake (without icing) by wrapping it securely in plastic wrap and aluminum foil, lasting up to 3 months for later enjoyment.
• Reheat refrigerated or thawed cake slices in the microwave for 15-20 seconds, or warm in a preheated oven at 300F for 5-7 minutes to restore its soft texture and bring back the delightful flavors.

FAQs

• Can I use canned peaches instead of fresh ones?

Yes, you can use well-drained canned peaches. Just pat them dry and dice them before folding into the batter to prevent excess moisture.

• What if I don't have a Bundt pan?

You can use a 9×13 inch baking pan or two 9-inch round cake pans. Adjust baking time and watch carefully to prevent overcooking.

• How can I tell if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking to keep the cake moist.

Peach Bundt Cake With Brown Butter Icing: Why It’s Loved

• Savor Seasonal Delight: Celebrate summer's bounty with fresh, juicy peaches baked into a moist, tender cake that captures the essence of the season.
• Master Baking Techniques: Learn the art of browning butter and creating a silky icing that transforms an ordinary cake into a gourmet masterpiece.
• Create Crowd-Pleasing Dessert: Impress family and friends with a stunning Bundt cake that looks professional but requires minimal baking skills.
• Versatile Party Showstopper: Perfect for summer gatherings, potlucks, or as a special weekend treat that brings people together with its irresistible aroma and flavor.

Ingredients for Peach Bundt Cake With Brown Butter Icing

• All-Purpose Flour: A key component that provides structure and texture to the cake.
• Butter: Offers rich flavor and helps create a tender crumb in the cake.
• Sugar: Adds sweetness and helps with the cake's caramelization and moisture.
• Eggs: Bind the ingredients together and contribute to the cake's rise and structure.
• Peaches: Fresh fruit that brings natural sweetness and juicy flavor to the cake.

• Baking Soda, Baking Powder: Help the cake rise and create a light, fluffy texture.
• Salt: Enhances the overall flavor of the cake.

• Sour Cream, Vanilla Extract: Provide additional moisture and depth of flavor to the cake.
• Milk: Used in the icing to create a smooth, pourable consistency.
• Powdered Sugar: Helps create a sweet, glossy brown butter icing.

How to Bake Peach Bundt Cake With Brown Butter Icing

Step 1: Warm Up the Oven

Fire up your oven to 350F and generously coat your Bundt pan with butter or cooking spray to prevent sticking.

Step 2: Blend Dry Ingredients

Combine flour, baking soda, baking powder, and salt in a mixing bowl.

Whisk these ingredients until they’re perfectly mixed and free of lumps.

Step 3: Create a Creamy Base

In a separate large bowl, cream together butter and sugar until the mixture becomes light and fluffy.

Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and sour cream until everything is well incorporated.

Step 4: Merge Wet and Dry Mixtures

Slowly add the dry ingredient mixture to the wet ingredients. Gently mix until just combined – be careful not to overmix.

Softly fold in freshly diced peaches, distributing them evenly throughout the batter.

Step 5: Bake the Cake

Transfer the batter into the prepared Bundt pan, spreading it evenly.

Slide the pan into the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick – it should come out clean with no wet batter.

Step 6: Cool Down the Cake

Remove the cake from the oven and let it cool completely in the pan. This helps the cake set and makes it easier to remove.

Step 7: Craft the Brown Butter Icing

Place butter in a saucepan and cook over medium heat until it turns a golden brown color and develops a nutty aroma. Remove from heat and whisk in powdered sugar and milk until the icing becomes smooth and glossy.

Step 8: Finish with Icing

Once the cake has cooled, drizzle the brown butter icing generously over the top, allowing it to cascade down the sides of the Bundt cake.

Expert Tips for Perfect Peach Bundt Cake With Brown Butter Icing

• Select ripe, juicy peaches for maximum flavor and sweetness in the cake.
• Brown the butter carefully to develop a rich, nutty taste without burning it.
• Use room temperature ingredients to ensure smooth batter and even mixing.
• Let the cake cool completely before adding icing to prevent melting and sliding.
• Store leftover cake in an airtight container at room temperature for up to 3 days to maintain moisture.

Flavor Variations for Peach Bundt Cake With Brown Butter Icing

• Gluten-Free Peach Cake: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version.
• Vegan Peach Delight: Swap butter with coconut oil, eggs with flax eggs, and sour cream with plant-based yogurt for a dairy-free option.
• Tropical Fruit Remix: Substitute peaches with mangoes or pineapples to create a different flavor profile while maintaining the cake's structure.
• Low-Sugar Alternative: Use monk fruit sweetener or stevia instead of regular sugar, and reduce the amount to create a lighter, less caloric dessert.

Serving Ideas for Peach Bundt Cake With Brown Butter Icing

• Summer Picnic Centerpiece: Transform the peach Bundt cake into a stunning dessert display by garnishing with fresh peach slices and edible flowers. Serve on a rustic wooden board for a charming outdoor gathering.
• Brunch Companion: Slice the cake and pair with whipped cream, a dollop of Greek yogurt, or a scoop of vanilla ice cream. This combination elevates the dessert from simple cake to a delightful brunch treat.
• Tea Time Elegance: Cut the cake into smaller portions and serve alongside hot Earl Grey tea. The brown butter icing complements the subtle tea flavors, creating a sophisticated afternoon snack perfect for catching up with friends.

Moist Peach Bundt Cake with Brown Butter Icing Recipe

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4.7 from 15 reviews

• Total Time: 1 hour 25 minutes
• Yield: 12 1x

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Description

Delectable peach bundt cake with brown butter icing brings Southern charm to dessert tables. Buttery cake layers meld with sweet peach notes, crowned by rich brown butter glaze that elevates home baking to an irresistible experience you’ll crave.

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Ingredients

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Cake Ingredients:

• 2 cups fresh peaches (diced)
• 2 cups granulated sugar
• 1 cup unsalted butter (softened)
• 4 large eggs

Dry Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Additional Ingredients:

• 1/2 cup sour cream
• 1 teaspoon vanilla extract

Icing Ingredients:

• 1/2 cup unsalted butter (browned)
• 2 cups powdered sugar
• 2–4 tablespoons milk

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Instructions

1. Thoroughly coat the Bundt pan with butter or non-stick spray, ensuring complete coverage. Warm the oven to 350F (175C).
2. Combine all dry ingredients in a medium mixing bowl, creating a uniform powder mixture by whisking thoroughly.
3. Cream butter and sugar in a separate large bowl until light and fluffy, using an electric mixer at medium speed. Incorporate eggs individually, mixing completely after each addition.
4. Blend vanilla extract and sour cream into the butter mixture, creating a smooth, consistent texture.
5. Gradually introduce dry ingredients into the wet mixture, stirring gently until just incorporated. Avoid overmixing to maintain cake’s tenderness.
6. Carefully fold diced peaches into the batter, distributing fruit evenly throughout the mixture.
7. Transfer batter into the prepared Bundt pan, spreading it smoothly and evenly to ensure uniform baking.
8. Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center – it should emerge clean with no raw batter.
9. Remove cake from oven and allow to cool completely in the pan for approximately 15-20 minutes before inverting onto a wire rack.
10. For the icing, melt butter in a saucepan over medium heat, watching carefully until it turns golden brown and develops a nutty aroma.
11. Remove browned butter from heat and whisk in powdered sugar and milk until achieving a silky, pourable consistency.
12. Once cake has cooled entirely, drizzle brown butter icing generously over the top, allowing it to cascade down the cake’s ridges.

Notes

• Brown the butter carefully to develop a rich, nutty flavor without burning, watching the color change from yellow to golden amber.
• Dice peaches uniformly to ensure even distribution and prevent sinking to the bottom of the cake during baking.
• Use room temperature ingredients to create a smoother, more consistent batter that blends together effortlessly.
• Opt for fresh, ripe peaches at peak season for maximum sweetness and flavor in the cake.

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 382 kcal
• Sugar: 40 g
• Sodium: 506 mg
• Fat: 20 g
• Saturated Fat: 11 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 50 g
• Fiber: 1.2 g
• Protein: 5 g
• Cholesterol: 70 mg