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.
Ingredients
Scale
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
Instructions
- Thoroughly coat the Bundt pan with butter or non-stick spray, ensuring complete coverage. Warm the oven to 350F (175C).
- Combine all dry ingredients in a medium mixing bowl, creating a uniform powder mixture by whisking thoroughly.
- 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.
- Blend vanilla extract and sour cream into the butter mixture, creating a smooth, consistent texture.
- Gradually introduce dry ingredients into the wet mixture, stirring gently until just incorporated. Avoid overmixing to maintain cake’s tenderness.
- Carefully fold diced peaches into the batter, distributing fruit evenly throughout the mixture.
- Transfer batter into the prepared Bundt pan, spreading it smoothly and evenly to ensure uniform baking.
- 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.
- Remove cake from oven and allow to cool completely in the pan for approximately 15-20 minutes before inverting onto a wire rack.
- For the icing, melt butter in a saucepan over medium heat, watching carefully until it turns golden brown and develops a nutty aroma.
- Remove browned butter from heat and whisk in powdered sugar and milk until achieving a silky, pourable consistency.
- 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