Heavenly Peach Bundt Cake with Brown Butter Icing Recipe

Sweet summer memories dance through this peach bundt cake, promising a delightful twist on classic desserts.

Fragrant fruit nestles perfectly within a tender crumb, creating magical moments in every slice.

Ripe peaches bring sunshine to your kitchen, infusing warmth into each beautiful bite.

Soft butter and fresh ingredients combine effortlessly for maximum flavor impact.

Drizzled brown butter icing adds a luxurious finishing touch that makes this cake impossible to resist.

Rich textures and subtle sweetness beckon you to grab a fork and indulge without hesitation.

Dive into this irresistible treat that transforms ordinary afternoons into extraordinary culinary adventures.

Peach Bundt Cake with Brown Butter Icing Treat

• Savor Summer Delight: Fresh peaches transform this bundt cake into a seasonal celebration, bringing bright, juicy flavors that dance on your taste buds.
• Master Baking with Ease: Straightforward mixing steps and common pantry ingredients make this recipe approachable for bakers of all skill levels, from beginners to pros.
• Impress Without Stress: The stunning bundt shape and luxurious brown butter icing create a show-stopping dessert that looks professionally crafted with minimal complicated techniques.
• Versatile Crowd-Pleaser: Perfect for family gatherings, potlucks, or weekend treats, this cake suits multiple occasions and delights both kids and adults with its sweet, tender crumb.

Ingredients for Peach Bundt Cake with Icing

• All-Purpose Flour: The base foundation that provides structure for the bundt cake.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake and balances the sweetness.

• Butter: Adds rich flavor and moisture to the cake's texture.
• Sugar: Provides sweetness and helps create a tender crumb.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Vanilla Extract: Adds a warm, classic flavor that complements the peaches.
• Buttermilk: Creates a tender, soft cake with a slight tangy undertone.

• Fresh Peaches: Bring a sweet, juicy element to the cake and add natural fruity flavor.
• Powdered Sugar, Vanilla Extract: Create a smooth, rich brown butter icing for drizzling over the cake.

How to Bake Peach Bundt Cake

Step 1: Prepare the Oven and Pan

Heat the oven to 350F and generously coat a bundt pan with cooking spray or butter to prevent sticking.

Step 2: Mix Dry Ingredients

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

Whisk these ingredients together until well blended and set aside.

Step 3: Create the Creamy Base

In a large mixing bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.

Stir in vanilla extract until the mixture is smooth and creamy.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the butter mixture, alternating with buttermilk.

Gently fold in fresh, ripe peaches, being careful not to overmix the batter.

Step 5: Bake the Cake

Transfer the batter into the prepared bundt pan, spreading it evenly.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Craft the Brown Butter Icing

Place butter in a saucepan and cook over medium heat until it turns a golden brown color and develops a nutty aroma.

• Powdered sugar
• Vanilla extract

Allow the cake to cool completely, then drizzle the warm brown butter icing over the top, letting it cascade down the sides of the bundt cake.

Tips for Peach Bundt Cake with Brown Butter Icing

• Brown the butter carefully to enhance the icing's nutty flavor without burning it.
• Dice peaches into small, uniform pieces to ensure even distribution throughout the cake.
• Use room temperature ingredients for smoother mixing and better cake texture.
• Drain excess liquid from peaches to prevent a soggy cake bottom.
• Cool the cake completely before adding brown butter icing to maintain its glossy consistency.

Flavor Variations on Peach Bundt Cake

• Seasonal Berry Remix: Replace peaches with fresh raspberries, blueberries, or strawberries for a vibrant summer cake variation.
• Tropical Coconut Transformation: Swap buttermilk with coconut milk and add shredded coconut to the batter for a tropical-inspired version.
• Gluten-Free Option: Use gluten-free all-purpose flour blend and almond flour to create a celiac-friendly cake that maintains moisture and texture.
• Vegan Alternative: Substitute eggs with flax eggs, use plant-based butter, and replace buttermilk with almond milk to craft a completely dairy-free and egg-free cake.

Serving Peach Bundt Cake with Icing

• Rustic Summer Picnic: Pack slices of this peach bundt cake in a wicker basket for a delightful outdoor treat. Pair with fresh iced tea and enjoy under a shady tree.
• Weekend Brunch Centerpiece: Serve a beautiful slice alongside fresh berries and whipped cream. Creates an elegant morning dessert that will impress family and friends.
• Afternoon Tea Delight: Cut into smaller squares and arrange on a vintage platter. Perfect for afternoon gatherings with friends, complemented by a light Earl Grey tea.
• Seasonal Dessert Gift: Wrap individual slices in parchment paper tied with twine. Makes a charming homemade gift that showcases the fresh peach flavor and personal touch.

Storing Peach Bundt Cake

• Store leftover cake in an airtight container at room temperature for 2-3 days, keeping its moisture and soft texture intact.
• Refrigerate the cake for up to 5 days, wrapping it tightly with plastic wrap to prevent drying out.
• Freeze individual slices or whole cake by wrapping securely in plastic wrap and placing in a freezer-safe container for up to 3 months.
• Reheat refrigerated or thawed cake slices in the microwave for 15-20 seconds or in a preheated oven at 300F for 5-7 minutes, ensuring the cake remains moist and warm.

FAQs

• Can I use canned peaches instead of fresh ones?

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

• How do I know if the bundt cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done.

• What makes brown butter icing different from regular icing?

Brown butter adds a rich, nutty flavor by cooking butter until it turns golden brown and develops a deeper, more complex taste.

• Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and store it at room temperature, adding the brown butter icing just before serving.

Moist Peach Bundt Cake with Brown Butter Icing Recipe

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4.6 from 26 reviews

• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

Peach bundt cake with brown butter icing brings summer’s sweetest memories to your dessert table. Silky peaches and rich brown butter create a moist, fragrant cake perfect for sharing with friends and family.

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Ingredients

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Main Ingredients:

• 3 cups all-purpose flour
• 2 cups fresh peaches
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 2 eggs
• 1/2 cup buttermilk

Leavening and Seasoning Ingredients:

• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar

Icing Ingredients:

• 1 cup powdered sugar
• 1/4 cup brown butter

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Instructions

1. Heat oven to 350F and thoroughly coat a bundt pan with non-stick spray or butter.
2. Sift together flour, leavening agents, and salt in a medium mixing bowl, ensuring no lumps remain.
3. Using an electric mixer, cream softened butter with granulated sugar until light and fluffy, approximately 3-4 minutes.
4. Incorporate eggs one at a time into butter mixture, blending well after each addition, then mix in vanilla extract.
5. Gradually fold dry ingredients into wet ingredients, alternating with buttermilk, mixing until just combined to maintain cake’s tender texture.
6. Gently fold fresh peach pieces into batter, distributing evenly throughout the mixture.
7. Transfer batter into prepared bundt pan, smoothing the top with a spatula for even baking.
8. Bake in preheated oven for 50-60 minutes, or until a toothpick inserted near the center comes out clean.
9. Allow cake to cool in pan for 15 minutes before inverting onto a wire rack to cool completely.
10. For 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, whisk in powdered sugar and vanilla until smooth and glossy.
12. Drizzle warm icing over completely cooled cake, allowing it to cascade down the sides naturally.

Notes

• Boost flavor by using fresh, ripe peaches at peak season for maximum sweetness and juiciness.
• Prevent peaches from sinking by tossing them in a light coating of flour before folding into the batter.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cake’s tender texture.
• Toast chopped pecans or almonds and sprinkle on top of the icing for added crunch and nutty depth.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 280 kcal
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 38 g
• Fiber: 1.5 g
• Protein: 3 g
• Cholesterol: 55 mg