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.
Ingredients
Scale
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
Instructions
- Prepare the oven at 350F (175C) and thoroughly coat the Bundt pan with non-stick spray or butter.
- Using an electric mixer, blend softened butter and sugar until the mixture becomes airy and pale, approximately 3-4 minutes.
- Incorporate eggs individually, ensuring each is fully integrated before adding the next, then gently mix in vanilla extract and sour cream until combined.
- Sift together flour, baking powder, baking soda, salt, and ground cinnamon in a separate mixing bowl.
- Gradually introduce dry ingredients into the wet mixture, stirring carefully to prevent overmixing and maintain a smooth batter consistency.
- Gently fold diced peaches and optional lemon zest into the batter, distributing evenly throughout.
- Transfer the batter into the prepared Bundt pan, spreading it uniformly to ensure consistent baking.
- Bake for 50-60 minutes, rotating the pan halfway through cooking time, until a inserted toothpick emerges clean and the cake appears golden brown.
- Remove from oven and allow the cake to cool completely within the pan for approximately 15 minutes before inverting onto a wire rack.
- 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.
- 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.
- 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