Name: Peach Bundt Cake with Brown Butter Icing Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: All-purpose flour; Baking powder; Baking soda; Salt; Unsalted butter; Granulated sugar; Eggs; Vanilla extract; Sour cream; Fresh or canned peaches, diced; Unsalted butter; Powdered sugar; Milk; Vanilla extract

Looking for the perfect summer dessert or something to bring warmth to cooler months? This Peach Bundt Cake with Brown Butter Icing combines the sweet, juicy flavor of peaches with the rich nuttiness of brown butter. This cake is perfect for family gatherings, celebrations, or simply treating yourself to a slice of something special. Packed with fresh peaches and topped with a decadent brown butter glaze, this recipe will quickly become a new favorite. Follow along for a step-by-step guide, helpful tips, and even some variations to customize this dessert.

What is Peach Bundt Cake with Brown Butter Icing?

A Peach Bundt Cake is a moist, flavorful cake made in a bundt pan, featuring fresh or canned peaches and aromatic spices like cinnamon or nutmeg. The cake is dense enough to hold up to the fruit but still light and tender in texture. What elevates this cake to another level is the Brown Butter Icing — a luscious, nutty glaze made by browning butter to bring out its deep, caramel-like flavors. The icing seeps into the crevices of the bundt cake, making each bite rich and irresistible.

This cake is perfect for summer when peaches are in season, but it can be enjoyed year-round with canned or frozen peaches. Let’s get into the details on how to make this dessert that’s sure to impress!

Ingredients List for Peach Bundt Cake

For the Cake:

3 cups all-purpose flour – Provides the structure for the cake.
1 teaspoon baking soda – Helps the cake rise.
½ teaspoon baking powder – Works with the baking soda to lift the cake.
½ teaspoon salt – Balances sweetness.
1 teaspoon ground cinnamon – Adds warmth and spice.
½ teaspoon ground nutmeg – Enhances the flavor of the peaches.
1 cup unsalted butter (room temperature) – Adds richness and moisture to the cake.
2 cups granulated sugar – Sweetens the cake and helps with texture.
4 large eggs (room temperature) – Binds the ingredients and adds structure.
1 teaspoon vanilla extract – Adds flavor depth.
½ cup sour cream (room temperature) – Ensures a moist, tender crumb.
2 cups chopped fresh peaches – The star ingredient, bringing natural sweetness and moisture to the cake. (You can also use canned or frozen peaches, well-drained.)

For the Brown Butter Icing:

½ cup unsalted butter – The key to the icing, providing a nutty, caramel flavor.
2 cups powdered sugar – Sweetens and thickens the icing.
2-3 tablespoons milk or cream – For thinning the icing to the right consistency.
1 teaspoon vanilla extract – Complements the brown butter flavor.
Pinch of salt – Balances the sweetness in the icing.

Ingredients List for Optional Add-Ins and Variations

½ cup chopped pecans or walnuts – Add to the batter for extra crunch and texture.
1 teaspoon almond extract – A delicious complement to the peach flavor.
1 tablespoon lemon zest – For a fresh, citrusy kick.
¼ cup bourbon – For an adult twist, soak the peaches in bourbon before adding them to the batter, adding depth and complexity.

Substitutions and Variations

This Peach Bundt Cake recipe is versatile and can be adjusted to meet various dietary needs or flavor preferences. Here are a few ideas for substitutions and variations:

Dairy-Free Version: Substitute the butter in the cake and icing with a plant-based butter alternative, and use dairy-free yogurt in place of the sour cream.
Gluten-Free Version: Use a gluten-free flour blend in place of all-purpose flour. Make sure it contains xanthan gum to help with the cake’s structure.
Using Frozen or Canned Peaches: If peaches aren’t in season, you can use frozen or canned peaches. Just be sure to thaw and drain them well to avoid extra moisture in the cake.
Spice Variations: If you want more warmth, consider adding a pinch of ground ginger or cardamom for a spicy twist.

Step-by-Step Cooking Instructions

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly, making sure to get into all the crevices. This will ensure your cake comes out clean and intact after baking.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside. This step ensures the leavening agents and spices are evenly distributed throughout the cake.

Step 3: Cream the Butter and Sugar

In a large bowl, using an electric mixer or stand mixer fitted with the paddle attachment, beat the room-temperature butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes. This step incorporates air into the batter, which helps the cake rise.

Step 4: Add the Eggs and Vanilla

Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well-combined. Mix in the vanilla extract.

Step 5: Incorporate the Dry Ingredients and Sour Cream

With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until incorporated. Overmixing can lead to a dense cake, so be gentle!

Step 6: Fold in the Peaches

Gently fold in the chopped peaches using a rubber spatula. Be careful not to overmix, as this can break down the peaches and release too much juice, which could affect the cake’s texture.

Step 7: Bake the Cake

Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and slightly springy to the touch.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 15-20 minutes. Then, carefully invert the cake onto a wire rack to cool completely. Be sure the cake is fully cooled before adding the icing to prevent it from melting.

How to Cook Peach Bundt Cake: A Step-by-Step Guide

Preparing the Bundt Pan: Grease and flour your pan thoroughly to prevent the cake from sticking.
Mixing the Batter: Creaming the butter and sugar is key for a light texture, so take your time with this step. Alternate dry ingredients and sour cream for the perfect balance of moisture and fluffiness.
Folding in Peaches: Be gentle when folding in the peaches so they don’t release too much juice and make the cake soggy.
Cooling the Cake: Let the cake cool completely before icing to ensure the glaze sets beautifully without melting.

Common Mistakes to Avoid

Not Greasing the Bundt Pan Properly: Make sure to thoroughly grease and flour your bundt pan. Bundt cakes can be notoriously tricky to remove if the pan isn’t well-prepared.
Overmixing the Batter: Mixing too much after adding the flour can make the cake dense. Mix just until the ingredients are combined.
Not Letting the Cake Cool: Frosting or glazing the cake while it’s still warm will cause the icing to melt and slide off.

Serving and Presentation Tips

How to Serve Peach Bundt Cake

This Peach Bundt Cake is best served slightly warm or at room temperature. It pairs wonderfully with a cup of tea, coffee, or even a scoop of vanilla ice cream on the side. It makes an excellent dessert for brunch, family gatherings, or a summer BBQ.

Presentation Ideas for Peach Bundt Cake

Bundt cakes are naturally beautiful thanks to the intricate patterns of the pan. Here are some ways to enhance the presentation:

Drizzle the Icing Generously: Allow the brown butter icing to cascade over the sides of the cake, creating a rustic, homemade look.
Top with Fresh Peaches: For extra flair, garnish the cake with thin slices of fresh peaches or a sprinkle of toasted nuts.
Dust with Powdered Sugar: A light dusting of powdered sugar can make the cake look more elegant and professional.

Peach Bundt Cake Recipe Tips

Room Temperature Ingredients: Using room temperature butter, eggs, and sour cream ensures that the ingredients blend together smoothly, resulting in a more tender cake.
Chopped Peaches: If using fresh peaches, make sure they’re ripe but not overly soft. Too much juice can make the cake soggy.
Brown Butter Icing: Don’t rush the browning process — brown butter adds incredible depth to the icing, but burning it can happen quickly. Watch it closely!

Frequently Asked Questions (FAQs)

Q: Can I use canned peaches instead of fresh?
A: Yes! Canned peaches work well in this recipe. Just be sure to drain them thoroughly and pat them dry before adding them to the batter.

Q: How should I store leftovers?
A: Store any leftover Peach Bundt Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.

Q: Can I freeze this cake?
A: Absolutely! You can freeze the un-iced cake by wrapping it tightly in plastic wrap and storing it in a freezer bag. Thaw it overnight in the refrigerator and glaze it just before serving.

Q: Can I add nuts to the cake batter?
A: Yes! Chopped pecans or walnuts make a great addition to the batter, adding texture and flavor.

Q: Why is my cake sticking to the pan?
A: Be sure to generously grease and flour your bundt pan before adding the batter. If it still sticks, run a knife around the edges before inverting the cake.

Conclusion

This Peach Bundt Cake with Brown Butter Icing is the perfect combination of fresh summer flavors and rich, comforting warmth. The sweet peaches complement the nutty brown butter icing beautifully, creating a dessert that’s as stunning as it is delicious. Whether you’re serving it at a family gathering or enjoying a slice with your afternoon coffee, this cake is bound to impress. Try it today, and watch it quickly become one of your go-to dessert recipes!

Peach Bundt Cake with Brown Butter Icing Recipe

What is Peach Bundt Cake with Brown Butter Icing?