The Ultimate Peach Bundt Cake With Brown Butter Icing Recipe

Sweet summer memories dance through this delectable peach bundt cake that combines southern charm with buttery elegance.

Soft fruit nestles within a tender crumb, promising delightful surprises in every slice.

Ripe peaches whisper hints of sunshine and comfort, creating a dessert that feels like a warm embrace.

Fragrant spices weave through the cake’s golden layers, inviting you to savor each remarkable bite.

Drizzled with nutty brown butter icing, this treat elevates simple ingredients into something extraordinary.

My grandmother’s recipe inspired this version, blending tradition with modern baking techniques.

Tips for Peach Bundt Cake With Brown Butter Icing

• Toss chopped peaches in a bit of flour before folding into batter to stop them from dropping to the bottom of the cake.
• Insert a toothpick into the center of the cake; if it comes out clean with no wet batter, the cake is perfectly baked.
• Use ripe, in-season peaches for maximum sweetness and add a splash of almond extract to complement the fruit's natural taste.
• Watch butter carefully while browning to achieve a nutty flavor without burning, stirring constantly and removing from heat when it turns golden amber.
• Store cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life without compromising texture.

Variations of Peach Bundt Cake With Brown Butter Icing

• Gluten-Free Peach Delight: Replace all-purpose flour with gluten-free flour blend and add xanthan gum for better texture.
• Vegan Peach Bliss: Substitute butter with coconut oil, eggs with flax eggs, and use non-dairy milk. Top with coconut cream icing instead of brown butter glaze.
• Tropical Peach Paradise: Swap fresh peaches with mango chunks and add shredded coconut to the batter. Use rum extract for extra flavor in the icing.
• Low-Sugar Peach Wellness: Use monk fruit sweetener instead of sugar, almond flour for part of the flour, and Greek yogurt to maintain moisture.

Serving Peach Bundt Cake With Brown Butter Icing

• Rustic Dessert Pairing: Serve slices alongside a scoop of vanilla bean ice cream for a delightful temperature contrast and creamy complement.
• Summer Brunch Centerpiece: Arrange cake on a beautiful wooden board with fresh peach slices and mint leaves for an elegant, Instagram-worthy presentation.
• Tea Time Companion: Pair with chamomile or earl grey tea, allowing the cake's sweet peach notes to harmonize with the delicate tea flavors.
• Picnic Perfect Treat: Pack individual slices wrapped in parchment paper for a charming outdoor dessert that travels well and impresses friends.

Storing Peach Bundt Cake With Brown Butter Icing

• Store cake covered in plastic wrap or in an airtight container for up to 4 days in the refrigerator, keeping it fresh and moist.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months without icing.
• Cut cake into individual portions, wrap each slice separately in plastic wrap, then place in freezer bag for convenient single-serving storage up to 2 months.
• Thaw frozen cake at room temperature for 2-3 hours, then warm individual slices in microwave for 15-20 seconds or in oven at 300°F for 5-7 minutes to restore softness and enhance flavors.

FAQs

• Can I use canned peaches instead of fresh ones?

Yes, you can use canned peaches. Just drain them well and pat dry to prevent excess moisture in the cake.

• How do I know if the brown butter is ready for icing?

The butter is ready when it turns a golden-brown color and has a nutty aroma. Be careful not to burn it.

• What makes the brown butter icing special?

Brown butter adds a rich, nutty flavor that enhances the sweetness of the peach cake, creating a more complex and delicious taste.

• Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and store it covered at room temperature. Add the brown butter icing just before serving for the best flavor and texture.

Why Peach Bundt Cake With Brown Butter Icing Stands Out

• Bake with Seasonal Joy: Celebrate summer's bounty by transforming fresh, juicy peaches into a delightful dessert that captures the essence of the season.
• Master Simple Baking Techniques: Learn to brown butter and create a luxurious icing while developing your baking skills with this approachable recipe perfect for intermediate home bakers.
• Crowd-Pleasing Dessert: Impress family and friends with a stunning Bundt cake that looks sophisticated but requires minimal complicated steps, making it ideal for gatherings and potlucks.
• Customize with Ease: Swap peaches with other seasonal fruits or add nuts for extra texture, allowing creative flexibility in your baking adventure.

Peach Bundt Cake With Brown Butter Icing Ingredients

• All-Purpose Flour: A staple ingredient that provides structure and texture to the cake.
• Granulated Sugar: Adds sweetness and helps create a tender crumb.
• Unsalted Butter: Provides richness and moisture to the cake.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Milk: Adds moisture and helps create a smooth batter.

• Vanilla Extract: Brings a warm, sweet depth of flavor to the cake.
• Fresh Peaches: Offer a burst of natural sweetness and juicy texture.

• Baking Powder, Baking Soda: Help the cake rise and create a light, fluffy texture.
• Salt: Balances the sweetness and enhances the overall flavor profile.

• Powdered Sugar: Creates a smooth, sweet glaze for the cake.
• Unsalted Butter: Browned to develop a nutty, caramel-like flavor for the icing.
• Vanilla Extract: Adds a subtle depth to the brown butter icing.

How to Make Peach Bundt Cake With Brown Butter Icing

Step 1: Warm Up the Oven and Prep the Pan

Set your oven to 350°F.

Grab a Bundt pan and generously coat the entire interior with cooking spray or butter.

Dust the greased surface with a light layer of flour, tapping out any excess to ensure the cake will release smoothly after baking.

Step 2: Create the Dry Ingredient Blend

• All-purpose flour
• Baking powder
• Salt
• Ground cinnamon

Whisk these ingredients together until they’re perfectly blended and free of any lumps.

Step 3: Cream Butter and Sugar

Using an electric mixer, beat softened butter and granulated sugar in a large bowl.

Mix at medium-high speed until the mixture becomes light, fluffy, and creates a pale yellow color with a creamy texture.

Step 4: Incorporate Wet Ingredients

• Eggs
• Vanilla extract

Beat until everything is thoroughly combined and looks smooth and consistent.

Step 5: Merge Dry and Wet Components

Gradually add the flour mixture to the wet ingredients, alternating with milk.

Mix on low speed until just combined.

Be careful not to overmix, which can make the cake tough.

Step 6: Fold in Fresh Peaches

Gently stir chopped fresh peaches into the batter, ensuring they’re evenly distributed throughout without breaking them down.

Step 7: Bake the Cake

Pour the batter into the prepared Bundt pan.

Spread it evenly and smooth the top with a spatula.

Bake for 45-50 minutes, or until a toothpick inserted comes out clean and the top is golden brown.

Step 8: Create Brown Butter Icing

In a small saucepan, melt butter over medium heat.

Continue cooking until it turns a rich golden brown and develops a nutty aroma.

Remove from heat and let cool slightly.

Whisk in powdered sugar and a splash of milk until smooth.

Step 9: Finish and Serve

Allow the cake to cool in the pan for 10 minutes.

Carefully invert onto a wire rack.

Once completely cooled, drizzle the brown butter icing over the top, letting it cascade down the cake’s ridges.

Peach Bundt Cake With Brown Butter Icing Recipe

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4.6 from 39 reviews

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

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Description

Sweet southern charm meets baking perfection in this peach bundt cake with brown butter icing, where ripe peaches mingle with tender crumb and silky brown butter glaze. Warm summers and delightful memories flow through each slice, inviting you to savor pure dessert bliss.

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Ingredients

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Cake Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons (10 grams) baking powder
• 1/2 teaspoon (3 grams) salt
• 4 fresh peaches
• 1 cup (200 grams) granulated sugar
• 2 large eggs
• 1/2 cup (120 milliliters) milk
• 1 teaspoon (5 milliliters) vanilla extract

Icing Ingredients:

• 1/2 cup (113 grams) butter
• 2 cups (240 grams) powdered sugar

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Instructions

1. Thoroughly grease a Bundt pan and heat the oven to 350°F for optimal cake preparation.
2. Combine flour, baking powder, salt, and cinnamon in a medium mixing bowl, ensuring even distribution of dry ingredients.
3. Cream softened butter and granulated sugar in a separate large bowl until the mixture becomes light and airy, approximately 3-4 minutes.
4. Incorporate eggs one at a time, blending thoroughly after each addition, then mix in vanilla extract until smooth.
5. Alternately add the prepared dry ingredient mixture and milk to the butter mixture, stirring gently to create a uniform batter.
6. Carefully fold chopped fresh peaches into the cake batter, distributing them evenly throughout without overmixing.
7. Transfer the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even distribution.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
9. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
10. For the brown butter icing, melt butter in a saucepan over medium heat, cooking until it turns golden brown and develops a nutty aroma.
11. Remove browned butter from heat and whisk in powdered sugar and vanilla, adding milk to achieve desired consistency.
12. Once the cake has cooled, drizzle the brown butter icing generously over the top, allowing it to cascade down the sides of the Bundt cake.

Notes

• Check peach ripeness for maximum flavor by gently pressing the fruit; it should yield slightly without being mushy.
• Use room temperature ingredients to ensure smooth cake batter and even mixing without lumps.
• Brown butter carefully by watching closely, stirring constantly to prevent burning and achieve a rich, nutty flavor.
• Consider gluten-free adaptation by substituting all-purpose flour with a 1:1 gluten-free baking blend for celiac or gluten-sensitive individuals.

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

Nutrition

• Serving Size: 12
• Calories: 230 kcal
• Sugar: 18 g
• Sodium: 140 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 30 g
• Fiber: 1.5 g
• Protein: 3 g
• Cholesterol: 45 mg