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