Sweet Peach Bundt Cake with Brown Butter Icing Recipe

Sweet summer memories dance through this peach bundt cake, promising a delectable journey of flavor and nostalgia.

Juicy local peaches infuse each tender crumb with sunshine-kissed brilliance.

Warm spices whisper hints of comfort and home.

Rich brown butter icing drapes across the cake’s golden surface like liquid silk.

Baking this treat connects you to cherished moments of joy and simplicity.

Every slice tells a story of seasonal delight and culinary magic.

Dive into this irresistible dessert that celebrates the pure essence of summer’s most luscious fruit.

What Goes Into A Peach Bundt Cake

• All-Purpose Flour: Base of the cake with structure and volume for a tender crumb.
• Baking Soda, Baking Powder: Essential leavening agents that help the cake rise and become light.
• Salt: Enhances overall flavor and balances sweetness.
• Cinnamon: Optional warm spice that complements peaches with a subtle aromatic touch.

• Unsalted Butter: Provides richness and moisture, best when softened at room temperature.
• Granulated Sugar: Sweetens and helps create a tender cake texture.
• Eggs: Bind ingredients together and contribute to the cake's structure.
• Vanilla Extract: Adds depth of flavor and classic bakery aroma.
• Sour Cream: Adds tanginess and keeps the cake moist and tender.

• Peaches: Fresh or canned fruit that brings natural sweetness and juicy texture to the cake. Drain canned peaches thoroughly to prevent excess moisture.

Peach Bundt Cake With Brown Butter Steps

Step 1: Prepare Baking Setup

Warm up your oven to 350°F.

Generously coat a Bundt pan with butter and flour to ensure easy cake release.

Step 2: Create Dry Ingredient Blend

• All-purpose flour
• Baking soda
• Baking powder
• Salt

Whisk these ingredients together until perfectly integrated.

Step 3: Whip Butter And Sugar

In a spacious mixing bowl, beat butter and sugar until the mixture becomes fluffy and light.

Add eggs one at a time, thoroughly mixing after each addition to create a smooth consistency.

Step 4: Incorporate Creamy Elements

Stir in vanilla extract and sour cream, blending until the mixture looks silky and uniform.

Step 5: Combine Wet And Dry Mixtures

Slowly add dry ingredients to the wet mixture.

Gently fold until just combined.

Carefully mix in fresh peach chunks and optional ground cinnamon.

Step 6: Bake The Cake

Pour batter into the prepared Bundt pan.

Slide into the preheated oven and bake for 50-60 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 7: Cool The Cake

Let the cake rest in the pan for 10 minutes.

Transfer to a wire rack and allow complete cooling.

Step 8: Create Brown Butter Icing

In a saucepan, melt butter over medium heat.

Stir continuously until it transforms to a golden brown with a rich, nutty fragrance.

Step 9: Finish The Icing

Remove butter from heat and let it cool slightly.

• Powdered sugar
• Milk
• Vanilla extract

Stir until the mixture becomes smooth and glossy.

Step 10: Drizzle And Serve

Generously pour the brown butter icing over the completely cooled cake.

Let the icing set for a few minutes before slicing and serving.

Brown Butter Icing Done Like A Pro On Peach Bundt Cake

• Use ripe, fresh peaches at peak season for the most intense, sweet flavor profile in your cake.
• Toss peach chunks in a tablespoon of flour before folding into batter to ensure they distribute evenly throughout the cake.
• Watch brown butter carefully while cooking to achieve a rich, nutty flavor without burning – it transforms from golden to burnt quickly.
• Add sour cream to keep the Bundt cake incredibly tender and prevent dryness, creating a super soft crumb that melts in your mouth.
• Experiment by adding ground ginger or cardamom alongside cinnamon for a subtle, warm depth that complements the sweet peaches.

Peach Bundt Cake With Brown Butter Icing Best Leftover Tips

• Store the cake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days. Keep it away from strong-smelling foods to preserve its delicate peach flavor.
• Wrap the cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 300°F for 5-7 minutes to restore moisture and bring out the cake's rich brown butter icing flavor.
• For best taste and texture, remove the cake from the refrigerator 30 minutes before serving to allow it to come to room temperature, enhancing its soft, tender crumb.

Suggestions With Peach Bundt Cake

• Pair with Peach Sangria: Craft a light, fruity sangria using white wine, fresh peach slices, and a touch of honey to complement the cake's sweet peach flavor.
• Serve with Lavender Earl Grey Tea: Brew a delicate, aromatic tea that echoes the cake's subtle floral and fruity notes, creating a sophisticated dessert experience.
• Match with Vanilla Bean Ice Cream: Scoop creamy, cold vanilla ice cream alongside the warm, spiced cake to balance temperatures and enhance the dessert's richness.
• Complement with Toasted Almond Crumble: Sprinkle crunchy, lightly caramelized almonds over the cake to add texture and a nutty depth that harmonizes with the brown butter icing.

Peach Bundt Cake Flavor Spins

• Gluten-Free Peach Paradise: Replace all-purpose flour with a gluten-free flour blend, ensuring the cake remains moist and flavorful for those with wheat sensitivities.
• Vegan Peach Dream: Substitute eggs with flax eggs, use coconut oil instead of butter, and swap sour cream with coconut yogurt for a plant-based version that's equally delicious.
• Low-Sugar Peach Delight: Use monk fruit sweetener instead of sugar and reduce the amount of powdered sugar in the icing, creating a lighter, less caloric dessert for health-conscious bakers.
• Dairy-Free Peach Bliss: Replace butter with dairy-free margarine, use almond milk in the icing, and opt for coconut cream instead of sour cream to accommodate dairy restrictions while maintaining the cake's rich texture.

FAQs

• Can I use canned peaches instead of fresh ones?

Yes, you can use canned peaches. Drain them thoroughly and pat dry with paper towels to prevent excess moisture in the cake.

• What if I don't have a Bundt pan?

You can use a 9×13 inch rectangular pan or two 9-inch round cake pans. Adjust baking time accordingly and check for doneness with a toothpick.

• How ripe should the peaches be?

Choose peaches that are slightly soft when gently pressed, with a sweet aroma. Overripe peaches can make the cake too mushy, while underripe peaches lack flavor.

• Can I make this cake gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Add a teaspoon of xanthan gum to help with texture and binding.

Peach Bundt Cake With Brown Butter Icing Fills The Kitchen With Comfort

• Elevate Weekend Baking: Master a stunning Bundt cake that transforms ordinary ingredients into an extraordinary dessert with minimal effort.
• Crowd-Pleasing Simplicity: Create a moist, flavorful cake that impresses family and friends without requiring advanced culinary skills, perfect for casual gatherings or potlucks.
• Quick Seasonal Delight: Utilize fresh summer peaches to craft a delectable dessert in just over an hour, making it an ideal recipe for spontaneous baking adventures.
• Gourmet Touch with Brown Butter Icing: Upgrade a classic cake with a sophisticated brown butter glaze that adds depth and richness, turning a simple recipe into a memorable treat.

Peach Bundt Cake with Brown Butter Icing Recipe

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4.9 from 26 reviews

• Total Time: 1 hour 10 minutes
• Yield: 12 1x

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Description

Sweet summer memories bloom in this Peach Bundt Cake, crowned with silky brown butter icing that whispers Southern charm. Fragrant peaches and rich, golden crumb promise delightful moments when sliced and shared with cherished friends.

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Ingredients

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Cake Ingredients:

• 3 cups all-purpose flour
• 2 cups diced peaches (fresh or canned, drained)
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 3 large eggs

Leavening and Seasoning Ingredients:

• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)

Flavoring Ingredients:

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

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Instructions

1. Prepare the oven environment by heating to 350°F and meticulously coating the Bundt pan with grease and flour to ensure easy cake release.
2. Combine all dry ingredients – flour, baking soda, baking powder, and salt – in a mixing vessel, whisking thoroughly to distribute evenly.
3. Using an electric mixer, cream butter and sugar until the mixture becomes impossibly light and airy, creating a fluffy foundation for the cake.
4. Incorporate eggs individually, beating vigorously after each addition to maintain the mixture’s delicate texture and prevent curdling.
5. Introduce vanilla extract and sour cream, blending smoothly to create a rich, creamy consistency.
6. Gently fold dry ingredients into the wet mixture, stirring minimally to preserve the cake’s tender crumb, then delicately incorporate fresh peaches and optional cinnamon.
7. Transfer batter into the prepared Bundt pan, spreading evenly and ensuring no air pockets remain.
8. Bake for 50-60 minutes, monitoring closely and testing doneness with a toothpick inserted near the center.
9. Allow cake to rest in the pan for 10 minutes, enabling it to set and cool slightly before transferring to a wire rack.
10. For the brown butter icing, melt butter in a saucepan over medium heat, stirring continuously until it transforms to a golden brown with a distinctive nutty fragrance.
11. Remove butter from heat and let cool momentarily to prevent powdered sugar from burning.
12. Whisk powdered sugar, milk, and vanilla into the brown butter, creating a smooth, glossy icing.
13. Once the cake has completely cooled, elegantly drizzle the brown butter icing over the top, allowing it to cascade down the cake’s ridges.

Notes

• Brown butter adds a nutty, rich depth to the icing that elevates the entire cake’s flavor profile.
• Fresh, ripe peaches work best for maximum juiciness and natural sweetness in the cake.
• Dust the peach pieces with a little flour before folding into the batter to prevent them from sinking during baking.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cake’s tender texture.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg