Dreamy Peach Bundt Cake With Brown Butter Icing Recipe

Sweet summer memories dance through this peach bundt cake, a delightful dessert that whispers comfort and nostalgia.

Fragrant ripe peaches nestle into a tender crumb, creating magical moments of pure bliss.

Warm spices add depth to each tender slice, inviting warmth into your kitchen.

Decadent brown butter icing drizzles luxuriously across the golden surface, promising rich indulgence.

Soft and moist textures interplay with bright fruit notes, making every bite a celebration.

Simple ingredients transform into an extraordinary treat that feels both elegant and approachable.

Come savor this irresistible cake that will become your new favorite summer tradition.

Peach Bundt Cake with Brown Butter Icing: Why It Shines

• Savor Seasonal Delight: Celebrate summer's bounty with fresh, juicy peaches packed into a moist, flavorful cake that captures the essence of the season.
• Master Baking Technique: Learn the art of browning butter, transforming a simple icing into a rich, nutty topping that elevates the entire dessert experience.
• Family-Friendly Showstopper: Impress loved ones with a stunning Bundt cake that's surprisingly easy to make, perfect for gatherings, potlucks, or weekend treats.
• Versatile Dessert Option: Enjoy as a breakfast companion, afternoon pick-me-up, or elegant dessert that works for casual and special occasions alike.

Key Ingredients for Peach Bundt Cake with Brown Butter Icing

Main Ingredients:

• Butter: Provides rich flavor and tender texture to the cake.
• Sugar: Adds sweetness and helps create a light, fluffy cake structure.
• Eggs: Bind ingredients and provide structure and moisture to the cake.
• Flour: Serves as the primary structural component of the cake.

• Peaches: Fresh fruit that adds natural sweetness and moisture to the cake.
• Lemon Zest: Brings bright, citrusy notes to complement the peach flavor.

• Baking Powder, Baking Soda: Help the cake rise and create a light, airy texture.
• Salt: Enhances overall flavor profile of the cake.
• Cinnamon: Adds warm, aromatic spice to complement the peaches.

• Sour Cream: Adds moisture and creates a tender, rich cake crumb.
• Vanilla: Provides depth of flavor and aromatic sweetness.

• Powdered Sugar: Creates smooth, sweet icing base.
• Milk: Helps achieve desired icing consistency.
• Brown Butter: Adds nutty, caramelized flavor to the icing.

How to Bake Peach Bundt Cake with Brown Butter Icing

Step 1: Prep The Baking Zone

Get your oven warmed up to 350°F (175°C).

Generously coat your Bundt pan with butter or cooking spray to ensure easy cake removal.

Step 2: Create A Dreamy Butter Mixture

Grab your mixer and beat butter and sugar together until the mixture transforms into a light, fluffy cloud that looks almost white and feels super smooth.

Step 3: Introduce Wet Ingredients

Add eggs one at a time, mixing thoroughly after each addition.

Blend in vanilla extract and sour cream until everything is perfectly combined.

Step 4: Combine Dry Ingredients

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

Step 5: Merge Wet And Dry Worlds

Slowly incorporate dry ingredients into the wet mixture, stirring gently to create a silky smooth batter.

Step 6: Add Fruity Goodness

• Freshly diced peaches
• Lemon zest

Step 7: Bake To Perfection

Pour the batter into the prepared Bundt pan.

Slide into the preheated oven and bake for 50-60 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 8: Cool Down

Allow the cake to cool completely on a wire rack before adding the icing.

Step 9: Create Brown Butter Magic

In a saucepan, melt butter and cook until it turns a beautiful golden brown color and releases a nutty aroma.

Step 10: Craft The Decadent Icing

• Browned butter
• Powdered sugar
• Milk
• Vanilla extract
• Pinch of salt

Drizzle the luxurious icing over the cooled cake, letting it cascade down the curves of the Bundt.

Expert Tips for Peach Bundt Cake with Brown Butter Icing

• Select juicy, fragrant peaches at peak ripeness for maximum flavor and sweetness in your cake.
• Toss diced peaches in a light coating of flour before folding into batter to help them distribute evenly and stay suspended.
• Watch butter closely while browning to achieve a rich, nutty flavor without burning; remove from heat immediately when it turns golden brown.
• Allow eggs, butter, and sour cream to sit at room temperature for smoother mixing and better cake texture.
• Keep cake covered at room temperature for 2-3 days or refrigerate for up to 5 days to maintain moisture and freshness.

Flavor Variations for Peach Bundt Cake

• Gluten-Free Peach Paradise: Replace all-purpose flour with gluten-free flour blend, ensuring same measurement for a celiac-friendly version.
• Vegan Summer Sensation: Swap butter with coconut oil, eggs with flax eggs, sour cream with coconut yogurt, creating a plant-based cake that's equally moist.
• Almond Peach Delight: Substitute half the all-purpose flour with almond flour, adding a nutty undertone and extra protein to the cake.
• Low-Sugar Wellness Option: Use monk fruit sweetener instead of sugar, reducing overall calories while maintaining sweet flavor profile.

Serving Suggestions for Peach Bundt Cake with Icing

• Brunch Delight: Serve this cake as a showstopping centerpiece for a weekend brunch gathering, paired with fresh coffee or mimosas.
• Summer Picnic Treat: Pack slices in individual containers for a perfect outdoor dessert that captures the essence of seasonal peaches.
• Afternoon Tea Companion: Slice the cake and serve alongside hot tea, creating a delightful sweet moment during relaxed afternoon conversations.
• Dessert Bar Star: Display the cake on a beautiful stand at a potluck or dessert buffet, letting its golden brown butter icing tempt guests.

Best Storage Practices for Peach Bundt Cake

• Store cake in an airtight container for up to 5 days. Cover tightly with plastic wrap or place in a sealed container to prevent drying out.
• Wrap cake securely in plastic wrap, then aluminum foil. Freeze whole or in slices for up to 3 months. Thaw overnight in refrigerator before serving.
• Keep cake at room temperature for 1-2 days if covered with a cake dome or plastic wrap. Best consumed within 24 hours for maximum freshness.
• Warm individual slices in microwave for 10-15 seconds. Alternatively, heat in oven at 300F for 5-7 minutes to restore moisture and bring out cake's soft texture.

FAQs

• Can I use canned peaches instead of fresh ones?

Yes, you can use canned peaches, but make sure to drain them thoroughly and pat dry to prevent excess moisture in the cake.

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

Brown butter is ready when it turns golden brown and has a nutty, toasted aroma. Be careful not to burn it, as it can quickly go from perfectly browned to burnt.

• Is it necessary to use sour cream in this recipe?

Sour cream helps create a moist and tender cake by adding richness and helping to break down the gluten in the flour, resulting in a softer texture.

• Can I make this cake ahead of time?

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

Peach Bundt Cake With Brown Butter Icing Recipe

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4.8 from 33 reviews

• Total Time: 1 hour 25 minutes
• Yield: 12 1x

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Description

Delightful peach bundt cake with brown butter icing delights summer dessert enthusiasts with Southern charm. Moist crumb and caramelized peach notes create a memorable sweet experience you’ll savor to the last delectable bite.

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Ingredients

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Cake Base Ingredients:

• 3 cups (720 milliliters) all-purpose flour
• 2 cups (400 grams) granulated sugar
• 4 large eggs
• 1 cup (227 grams) unsalted butter, softened
• 1 cup (240 milliliters) sour cream

Flavor Enhancers:

• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• Zest of 1 lemon

Fruit Component:

• 2 cups (340 grams) diced fresh peaches (or canned peaches, drained)

Brown Butter Icing Ingredients:

• 1/2 cup (113 grams) unsalted butter
• 2 cups (240 grams) powdered sugar
• 2–3 tablespoons (30–45 milliliters) milk
• 1 teaspoon vanilla extract
• 1 pinch salt

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Instructions

1. Prepare the oven at 350F (175C) and thoroughly coat the Bundt pan with non-stick spray or butter.
2. Using an electric mixer, blend softened butter and sugar until the mixture becomes airy and pale, approximately 3-4 minutes.
3. Incorporate eggs individually, ensuring each is fully integrated before adding the next, then gently mix in vanilla extract and sour cream until combined.
4. Sift together flour, baking powder, baking soda, salt, and ground cinnamon in a separate mixing bowl.
5. Gradually introduce dry ingredients into the wet mixture, stirring carefully to prevent overmixing and maintain a smooth batter consistency.
6. Gently fold diced peaches and optional lemon zest into the batter, distributing evenly throughout.
7. Transfer the batter into the prepared Bundt pan, spreading it uniformly to ensure consistent baking.
8. Bake for 50-60 minutes, rotating the pan halfway through cooking time, until a inserted toothpick emerges clean and the cake appears golden brown.
9. Remove from oven and allow the cake to cool completely within the pan for approximately 15 minutes before inverting onto a wire rack.
10. Create brown butter by heating butter in a light-colored skillet over medium heat until it turns golden and develops a nutty fragrance, stirring continuously.
11. Remove browned butter from heat and whisk in powdered sugar, milk, vanilla extract, and a pinch of salt until the icing reaches a silky, pourable consistency.
12. Once the cake has cooled entirely, drizzle the brown butter icing generously over the top, allowing it to cascade down the cake’s ridges.

Notes

• Brown butter carefully to avoid burning, watching for golden amber color and nutty aroma for maximum flavor depth.
• Use ripe, firm peaches for best texture and prevent excess moisture in cake batter that could make cake soggy.
• Allow cake to cool completely before icing to ensure smooth, clean drizzle and prevent icing from sliding off.
• Swap sour cream with Greek yogurt for a lighter version or use dairy-free alternatives for vegan adaptation.

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 417 kcal
• Sugar: 32 g
• Sodium: 176 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 53 g
• Fiber: 1.2 g
• Protein: 4.5 g
• Cholesterol: 68 mg