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