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.
Ingredients
Scale
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
Instructions
- Prepare the oven environment by heating to 350°F and meticulously coating the Bundt pan with grease and flour to ensure easy cake release.
- Combine all dry ingredients – flour, baking soda, baking powder, and salt – in a mixing vessel, whisking thoroughly to distribute evenly.
- Using an electric mixer, cream butter and sugar until the mixture becomes impossibly light and airy, creating a fluffy foundation for the cake.
- Incorporate eggs individually, beating vigorously after each addition to maintain the mixture’s delicate texture and prevent curdling.
- Introduce vanilla extract and sour cream, blending smoothly to create a rich, creamy consistency.
- 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.
- Transfer batter into the prepared Bundt pan, spreading evenly and ensuring no air pockets remain.
- Bake for 50-60 minutes, monitoring closely and testing doneness with a toothpick inserted near the center.
- Allow cake to rest in the pan for 10 minutes, enabling it to set and cool slightly before transferring to a wire rack.
- 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.
- Remove butter from heat and let cool momentarily to prevent powdered sugar from burning.
- Whisk powdered sugar, milk, and vanilla into the brown butter, creating a smooth, glossy icing.
- 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