Peach Bundt Cake is a delightful, moist dessert that combines the sweet, juicy flavor of ripe peaches with the rich nuttiness of brown butter icing. Whether you’re hosting a summer gathering or simply craving a homemade treat, this cake will satisfy your sweet tooth. The brown butter icing adds an irresistible depth of flavor that enhances the sweetness of the peaches, creating a dessert that’s both simple and indulgent. Keep reading to learn how to make this Peach Bundt Cake with Brown Butter Icing at home, and get ready to impress your guests!
What is Peach Bundt Cake?
Peach Bundt Cake is a deliciously moist and tender cake made using ripe peaches, baked in a Bundt pan to give it a signature ring shape. The cake is infused with the natural sweetness of peaches and has a soft, melt-in-your-mouth texture. The addition of brown butter icing drizzled over the top adds a nutty richness that elevates the entire cake to a gourmet dessert. This cake is perfect for summer when peaches are in season, but you can also use frozen or canned peaches to make it year-round.
Ingredients List for Peach Bundt Cake
To make this delectable Peach Bundt Cake, you'll need the following ingredients:
For the Cake:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 3 cups peeled and diced peaches (fresh or frozen)
- 1 tablespoon lemon juice (optional, to prevent browning of peaches)
Ingredients List for Brown Butter Icing
For the Brown Butter Icing:
- ½ cup unsalted butter
- 2 cups powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt (optional, for balance)
Substitutions and Variations
One of the great things about Peach Bundt Cake is its versatility. Here are some substitutions and variations you can try:
- Butter Substitution: If you prefer, you can use margarine or even coconut oil in place of the butter in the cake batter.
- Peaches: Fresh peaches are ideal, but you can use frozen or canned peaches as well. Just make sure to drain them thoroughly if using canned peaches.
- Sour Cream Substitute: You can swap sour cream for Greek yogurt for a slightly tangier taste and added protein.
- Spices: Add a touch of nutmeg or ginger for extra spice. You can also reduce the cinnamon if it’s not your favorite.
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free baking blend.
- Icing Variations: For a lighter topping, replace the brown butter icing with a simple glaze made from powdered sugar and milk or with whipped cream.
Step-by-Step Cooking Instructions
Before we dive into the step-by-step guide, make sure you preheat your oven and gather all your ingredients to streamline the cooking process. Here’s how to make the perfect Peach Bundt Cake with Brown Butter Icing:

- Preheat the Oven: Set your oven to 350°F (175°C). Grease a 10-12 cup Bundt pan with butter or non-stick spray, ensuring that all crevices are coated to prevent sticking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set the bowl aside for later.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 3-4 minutes. This process helps create the cake’s airy texture.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Alternate Adding Dry Ingredients and Sour Cream: Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Start and end with the flour mixture, and mix until just combined. Be careful not to overmix as this could make the cake dense.
- Fold in the Peaches: Gently fold in the diced peaches and lemon juice (if using) until evenly distributed throughout the batter. The peaches should be evenly coated without crushing them.
- Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool the Cake: Allow the cake to cool in the pan for about 15-20 minutes before turning it out onto a wire rack to cool completely.
How to Cook Peach Bundt Cake: A Step-by-Step Guide
Creating a perfect Peach Bundt Cake requires a balance of precision and creativity. Follow this step-by-step guide to achieve bakery-quality results.
- Choose the Best Peaches: If you're using fresh peaches, make sure they are ripe and fragrant. Ripe peaches are essential for a moist cake and contribute to the cake's overall flavor. If using frozen peaches, thaw them completely and pat them dry.
- Prepare the Bundt Pan Thoroughly: Grease your Bundt pan generously, making sure to get into all the nooks and crannies. Dust the greased pan lightly with flour to help the cake release easily after baking.
- Check for Doneness: The cake is done when a toothpick inserted into the thickest part comes out clean. Bundt cakes take longer to bake than regular cakes due to their thickness, so keep an eye on it as it nears the 60-minute mark.
- Cooling the Cake Properly: Bundt cakes are delicate when hot. Let the cake cool for at least 15 minutes in the pan before attempting to remove it. If you rush this step, the cake could break apart.
Common Mistakes to Avoid
Here are some common mistakes to watch out for while making Peach Bundt Cake:
- Overmixing the Batter: Overmixing leads to a dense, tough cake. Mix the ingredients just until combined.
- Not Greasing the Pan Properly: Bundt cakes can be tricky to remove, so ensure your pan is thoroughly greased and floured.
- Using Unripe Peaches: Unripe peaches lack the natural sweetness and juiciness that make this cake special. If peaches aren't in season, opt for canned or frozen.
- Overbaking: An overbaked cake can become dry. Check the cake at the 60-minute mark and test it with a toothpick to avoid overbaking.
Serving and Presentation Tips
Once your Peach Bundt Cake is ready and topped with the delicious brown butter icing, you’ll want to present it beautifully. Follow these tips for a stunning display:
- Drizzle the Icing Generously: Once your cake has cooled, drizzle the brown butter icing over the top, allowing it to cascade down the sides of the Bundt cake for an elegant look.
- Garnish with Fresh Peaches: For a fresh touch, garnish the cake with thin slices of fresh peaches on top.
- Add Fresh Herbs: A sprig of fresh mint or basil can add a beautiful pop of color and a subtle herbal note to the cake’s presentation.
How to Serve Peach Bundt Cake
Peach Bundt Cake is best served slightly warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a bit of contrast, serve it with a tart berry compote on the side.
Presentation Ideas for Peach Bundt Cake
Here are some creative ideas for presenting your Peach Bundt Cake:
- Dust with Powdered Sugar: For an extra touch of elegance, dust the top of the cake lightly with powdered sugar before serving.
- Cake Stand Display: Elevate your cake on a decorative cake stand for a show-stopping centerpiece at your next gathering.
- Mini Bundt Cakes: If you want individual servings, consider using a mini Bundt cake pan to create smaller versions of the cake.
Peach Bundt Cake Recipe Tips
- Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature before you start baking. This ensures the ingredients blend smoothly.
- Prevent Peaches from Sinking: To prevent the peach pieces from sinking to the bottom, lightly toss them in a tablespoon of flour before folding them into the batter.
- Store Properly: Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze the cake (without icing) for up to 3 months.
Frequently Asked Questions (FAQs)
Q: Can I use canned peaches for this recipe?
A: Yes, you can use canned peaches. Just be sure to drain them well and pat them dry to avoid excess moisture in the batter.
Q: How do I make the brown butter icing?
A: To make brown butter icing, melt butter in a saucepan over medium heat until it turns golden brown and smells nutty. Remove from heat, let it cool slightly, and then whisk it into powdered sugar, vanilla extract, and milk.
Q: Can I make this cake gluten-free?
A: Yes, simply substitute the all-purpose flour with a gluten-free baking blend that contains xanthan gum for structure.
Conclusion
Peach Bundt Cake with Brown Butter Icing is a truly special dessert, combining the sweet and juicy flavor of peaches with the rich complexity of brown butter. It’s a cake that’s both visually impressive and incredibly delicious. Whether you’re serving it at a party or enjoying a slice with your afternoon tea, this cake is sure to become a favorite in your baking repertoire. Follow the recipe above, and don’t be afraid to experiment with substitutions and variations to make it your own!
PrintPeach Bundt Cake With Brown Butter Icing Recipe
This Peach Bundt Cake with Brown Butter Icing is a delightful dessert bursting with fresh peach flavors and rich, nutty icing. The brown butter glaze perfectly complements the tender, moist cake, making it a crowd-pleasing dessert. Perfect for summer gatherings or any time you crave a fruity and sweet treat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Fresh peaches
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Sugar
- Eggs
- Unsalted butter
- Vanilla extract
- Milk
- Powdered sugar (for icing)
- Brown butter (for icing)
Instructions
- Preheat oven and grease a Bundt pan.
- In a bowl, whisk together dry ingredients.
- Cream butter and sugar, add eggs, vanilla, and peaches.
- Gradually add dry ingredients and mix until combined.
- Pour batter into prepared pan and bake until golden.
- Prepare the brown butter icing by melting butter until browned, then mix with powdered sugar.
- Cool cake and drizzle with icing.
Notes
- Use fresh, ripe peaches for the best flavor.
- Ensure the brown butter is slightly cooled before mixing with sugar to avoid melting the icing too thin.
- Cake can be stored for up to 3 days at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 34g
- Sodium: 180mg
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