The Juiciest Peach Bundt Cake with Brown Butter Icing Recipe

Crafting a delightful peach bundt cake with brown butter icing promises pure summer bliss.

Sweet, ripe peaches mingle with tender cake crumbs, creating a dessert that whispers comfort.

Soft golden layers emerge from your oven, infused with fruity essence and warmth.

Nutty brown butter glaze adds a sophisticated touch, draping each slice in rich complexity.

Baking this treat feels like capturing sunshine on a plate.

Clusters of juicy peach pieces nestled throughout guarantee unexpected bursts of flavor.

You’ll want to slice into this dreamy creation and savor every decadent moment.

Peach Bundt Cake with Brown Butter Icing Has Flair

• Craft with Ease: Perfect for bakers of all skill levels, this recipe requires minimal cooking expertise and basic kitchen tools.
• Crowd-Pleasing Dessert: Combines two beloved treats – cookies and cheesecake – creating an irresistible bite-sized dessert that appeals to kids and adults alike.
• Quick Party Favorite: Minimal prep and baking time make these cookie cups ideal for spontaneous gatherings, potlucks, and celebrations where you need a delightful sweet treat fast.
• Customize Your Creation: Flexible recipe allows adding various toppings like chocolate chips, fruit compote, or caramel sauce, letting you personalize each delicious cup to your taste preferences.

Ingredients List for Peach Bundt Cake with Brown Butter Icing

• All-Purpose Flour: Essential for creating the cake's soft and tender structure.
• Baking Soda: Helps the cake rise and become light and airy.
• Cinnamon, Nutmeg: Add warm, aromatic spices that complement the peaches.
• Salt: Balances and enhances the overall flavor of the cake.

• Butter: Provides rich flavor and helps create a moist cake texture.
• Sugar: Sweetens the cake and helps with browning and tenderness.
• Eggs: Bind ingredients together and add structure to the cake.
• Vanilla Extract: Adds a deep, complex flavor to the dessert.
• Sour Cream: Creates a tangy, moist cake with a tender crumb.

• Fresh Peaches: Bring natural sweetness and juicy texture to the cake.
• Powdered Sugar: Creates a smooth, sweet icing for topping.
• Milk: Helps thin and smooth out the icing.

Steps for Peach Bundt Cake with Brown Butter Icing Success

Step 1: Prepare Baking Space

Warm up your oven to 350°F. Generously coat a bundt pan with butter and dust with flour to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking soda
• Ground cinnamon
• Freshly grated nutmeg
• Kosher salt

Step 3: Cream Butter and Sugar

In a separate large mixing bowl, beat butter and sugar until the mixture becomes fluffy and light, creating a smooth base for your cake.

Step 4: Incorporate Eggs

Add eggs one at a time, mixing thoroughly after each addition.

Blend in vanilla extract for rich flavor.

Step 5: Combine Wet and Dry Ingredients

Alternate adding flour mixture and sour cream to the butter mixture.

Start and end with flour, mixing until just combined.

Step 6: Fold in Peaches

Gently fold diced fresh peaches into the batter, distributing them evenly throughout.

Step 7: Fill Bundt Pan

Pour the batter into the prepared pan, smoothing the top with a spatula for an even surface.

Step 8: Bake to Perfection

Bake for 60-70 minutes.

Check doneness by inserting a toothpick – it should come out clean. Allow cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 9: Create Brown Butter Icing

• Powdered sugar
• Milk
• Vanilla extract

Step 10: Finish and Serve

Drizzle the brown butter icing over the completely cooled cake.

Let the icing set before slicing and serving your magnificent peach bundt cake.

Pro Baking Tips for Peach Bundt Cake with Brown Butter Icing

• Check peach ripeness by gently pressing; soft but not mushy ensures the best flavor and texture in your cake.
• Pat diced peaches dry with paper towels to prevent excess moisture from making the cake soggy.
• Swap sour cream with Greek yogurt for a lighter version without compromising the cake's richness.
• Brown butter carefully by watching closely; it can quickly burn, turning bitter instead of nutty and delicious.
• Serve at room temperature for optimal taste, allowing the brown butter icing to slightly set and enhance the cake's moistness.

Peach Bundt Cake with Brown Butter Icing – Flavorful Twists

• Grilled Peach Paradise: Add grilled peach slices on top of the cake for a smoky-sweet flavor profile that elevates the dessert's complexity.
• Nutty Crunch Variation: Sprinkle toasted almonds or pecans throughout the batter and on top of the icing for extra texture and depth.
• Lavender Infusion Cake: Mix dried lavender into the flour mixture and add a hint of lavender extract to create a sophisticated floral undertone.
• Bourbon Peach Decadence: Soak diced peaches in bourbon before folding into the batter and add a splash of bourbon to the brown butter icing for a rich, adult version of the cake.

How to Serve Peach Bundt Cake with Brown Butter Icing

• Summer Picnic Delight: Pack slices of this peach bundt cake in individual containers for a sweet outdoor treat. Wrap each slice in parchment paper for easy transport and a charming presentation.
• Afternoon Tea Companion: Serve thin slices alongside hot tea or iced coffee. Garnish with fresh peach slices and a light dusting of powdered sugar for an elegant touch.
• Dessert Buffet Star: Create a stunning dessert display by placing the bundt cake on a rustic wooden board. Surround the cake with fresh peaches, mint leaves, and small flowers for a beautiful centerpiece that guests will adore.
• Breakfast Indulgence: Warm a slice slightly and pair with Greek yogurt or a dollop of whipped cream. Drizzle extra brown butter icing on top for a decadent morning treat that feels like a special occasion.

Storing Peach Bundt Cake with Brown Butter Icing Right

• Store the cooled cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and maintain moisture.
• Wrap the completely cooled cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Cut the cake into individual portions, wrap each slice separately in plastic wrap, then place in a freezer bag. Freeze for up to 2 months for convenient single-serving treats.
• Keep the cake at room temperature in a cake dome or covered container for 2-3 days if your kitchen is cool and dry. Avoid direct sunlight or warm areas to prevent spoilage.

FAQs

• What makes the peaches work best in this cake?

Fresh, ripe summer peaches are ideal because they provide natural sweetness and moisture. Choose peaches that are soft but not mushy, with a vibrant color and sweet aroma.

• Can I use frozen peaches instead of fresh?

Yes, you can use frozen peaches. Thaw and drain them completely, then pat dry with paper towels to prevent excess moisture from affecting the cake’s texture.

• How do I know if my brown butter is correctly browned?

Brown butter is ready when it turns a golden amber color and develops a nutty, toasted aroma. Watch carefully to prevent burning, as it can quickly go from perfectly browned to burnt.

Peach Bundt Cake with Brown Butter Icing Recipe

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4.7 from 30 reviews

• Total Time: 1 hour 35 minutes
• Yield: 12 1x

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Description

Delightful peach bundt cake with brown butter icing celebrates summer’s sweetest harvest. Moist crumb and rich glaze invite bakers to savor each blissful slice.

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Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 3 cups diced fresh peaches
• 4 large eggs
• 1/2 cup sour cream
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract

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Instructions

1. Heat oven to 350F (175C) and thoroughly coat a bundt pan with grease and flour.
2. Combine dry ingredients including flour, baking soda, cinnamon, nutmeg, and salt in a mixing bowl, whisking until evenly blended.
3. Using an electric mixer, cream butter and sugar until the mixture becomes pale and airy, creating a fluffy texture.
4. Incorporate eggs individually, mixing thoroughly after each addition, then blend in vanilla extract for enhanced flavor.
5. Gradually add flour mixture and sour cream to the butter mixture, alternating between the two and ensuring a smooth, consistent batter.
6. Carefully fold diced peaches into the batter, distributing them evenly without overmixing.
7. Transfer batter into prepared bundt pan, using a spatula to spread and level the surface uniformly.
8. Bake for 60-70 minutes until a toothpick inserted in the center emerges clean, indicating complete cooking.
9. Allow cake to rest in the pan for 15 minutes, then carefully transfer to a wire rack for complete cooling.
10. Prepare brown butter icing by melting butter in a saucepan over medium heat until it turns golden brown and develops a nutty aroma.
11. Remove browned butter from heat, then whisk in powdered sugar, milk, and vanilla until achieving a smooth, pourable consistency.
12. Generously drizzle icing over completely cooled cake, allowing it to set before serving.

Notes

• Select ripe, sweet peaches for maximum flavor intensity and natural sweetness in the cake.
• Brown butter carefully to develop rich, nutty notes without burning, watching the color change from yellow to golden amber.
• Consider reducing sugar slightly if using very ripe, sweet peaches to maintain balanced taste.
• Dust bundt pan with almond flour instead of regular flour for gluten-free preparation and subtle nutty undertone.

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 334 kcal
• Sugar: 27 g
• Sodium: 159 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 44 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 78 mg