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