Peach Bundt Cake with Brown Butter Icing Recipe

There's nothing quite like the sweet, juicy taste of peaches combined with the rich, nutty flavor of brown butter. This Peach Bundt Cake with Brown Butter Icing is the ultimate dessert for summer gatherings, family celebrations, or just a special treat for yourself. The moist cake is filled with fresh, ripe peaches, and the brown butter icing drizzled on top adds a depth of flavor that's simply irresistible. Read on for a detailed, step-by-step guide to making this heavenly cake, along with tips, variations, and answers to frequently asked questions.

What Is a Peach Bundt Cake?

A peach bundt cake is a classic bundt-shaped cake that features fresh or canned peaches baked into the batter. The bundt pan gives the cake its signature ring shape, while the peaches infuse the cake with a natural sweetness and moisture. The cake itself is rich, buttery, and soft, and it pairs perfectly with the warm, nutty flavor of brown butter icing. This cake is ideal for peach season but can also be made year-round using canned or frozen peaches.

Ingredients List for Peach Bundt Cake

For the Cake:

• 3 cups all-purpose flour, plus extra for dusting the bundt pan
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional, but enhances the peach flavor)
• ½ cup sour cream, at room temperature
• ½ cup whole milk, at room temperature
• 2 ½ cups fresh or canned peaches, peeled and diced (about 4-5 fresh peaches or 1 can, drained)

For the Brown Butter Icing:

• ½ cup (1 stick) unsalted butter
• 2 cups powdered sugar
• 2-3 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Substitutions and Variations for Peach Bundt Cake

1. Canned or Frozen Peaches: If fresh peaches aren’t in season, you can use canned peaches (drained) or frozen peaches (thawed and drained). Both options work wonderfully without compromising the cake's texture or flavor.
2. Greek Yogurt Instead of Sour Cream: For a healthier option, you can substitute the sour cream with full-fat Greek yogurt. This will maintain the moisture and richness of the cake without affecting the taste.
3. Spices: Add 1 teaspoon of cinnamon or ¼ teaspoon of ground nutmeg to the dry ingredients for a warm, spiced peach cake.
4. Gluten-Free: To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum.
5. Nuts: Add ½ cup of chopped pecans or walnuts into the batter for added crunch and flavor.
6. Fruit Variations: While peaches are the star of this cake, you can also try other fruits like apricots or nectarines for a slight variation.

Step-by-Step Cooking Instructions for Peach Bundt Cake

Let’s get started on baking your peach bundt cake with easy-to-follow steps!

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with butter or nonstick spray, then dust it lightly with flour to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large bowl, using a stand mixer or hand mixer, cream the softened butter and granulated sugar together on medium-high speed for about 3-4 minutes, until light and fluffy.

Step 4: Add the Eggs and Extracts

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Then, mix in the vanilla and almond extract until combined.

Step 5: Incorporate the Dry Ingredients and Wet Ingredients

With the mixer on low speed, alternately add the flour mixture and the sour cream/milk mixture (½ cup sour cream combined with ½ cup whole milk) in 3 additions, starting and ending with the dry ingredients. Mix just until combined—do not overmix, as this can result in a dense cake.

Step 6: Fold in the Peaches

Using a spatula, gently fold the diced peaches into the batter, ensuring they're evenly distributed.

Step 7: Transfer to Bundt Pan and Bake

Pour the batter into the prepared bundt pan, spreading it evenly with the spatula. Tap the pan lightly on the counter to remove any air bubbles. Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely. Make sure the cake is fully cooled before icing.

How to Make Brown Butter Icing

The brown butter icing is what takes this cake to the next level. Here's how to make it:

Step 1: Brown the Butter

In a small saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Be careful not to let it burn. Once browned, remove from heat and let cool for 5-10 minutes.

Step 2: Make the Icing

In a medium bowl, whisk together the browned butter, powdered sugar, vanilla extract, and a pinch of salt. Gradually add 2-3 tablespoons of milk or cream until the icing reaches a pourable consistency.

Step 3: Drizzle the Icing

Once the cake is completely cooled, drizzle the brown butter icing over the top. You can pour it all over the cake for a full glaze or drizzle it lightly for a more rustic look.

How to Make a Peach Bundt Cake: A Step-by-Step Guide

1. Step 1: Preheat oven and grease the bundt pan.
2. Step 2: Cream the butter and sugar until light and fluffy.
3. Step 3: Add eggs, vanilla, and almond extract.
4. Step 4: Alternate between adding the flour mixture and sour cream mixture.
5. Step 5: Fold in diced peaches.
6. Step 6: Bake for 55-65 minutes, then cool completely.
7. Step 7: Make and drizzle the brown butter icing over the cooled cake.

Common Mistakes to Avoid

1. Overmixing the Batter: Overmixing will result in a dense cake. Mix just until the ingredients are combined.
2. Not Greasing the Pan Properly: Bundt cakes are notorious for sticking, so make sure to thoroughly grease and flour the pan for easy removal.
3. Underripe or Overripe Peaches: Using underripe peaches can result in a less flavorful cake, while overripe peaches can make the cake too moist. Aim for peaches that are ripe but still firm.
4. Rushing the Cooling Process: Don’t try to ice the cake while it’s still warm—wait until it’s fully cooled to avoid melting the icing.

Serving and Presentation Tips

• Serve with Ice Cream: Pair the peach bundt cake with a scoop of vanilla ice cream or peach sorbet for an extra special treat.
• Fresh Peaches Garnish: Garnish the cake with fresh peach slices for a beautiful presentation.
• Powdered Sugar: For an extra touch, sprinkle a little powdered sugar over the top of the cake before serving.

How to Serve Peach Bundt Cake

Peach bundt cake is best served at room temperature. Once iced, slice the cake into generous portions and serve with your favorite dessert beverages, such as coffee or tea. The flavors are fresh and vibrant, making it a great summer dessert, but it also works wonderfully as a comforting treat year-round.

Presentation Ideas for Peach Bundt Cake

1. Cake Stand: Display the cake on a beautiful cake stand to showcase the bundt’s intricate shape and the glossy brown butter icing.
2. Flower Garnish: Add a few edible flowers or fresh mint sprigs around the cake for an elegant, garden-party look.
3. Rustic Look: For a rustic presentation, drizzle the icing lightly and let it cascade down the sides of the cake for a more casual, homemade feel.

Peach Bundt Cake Recipe Tips

• Room Temperature Ingredients: For the best results, make sure your eggs, butter, and milk are at room temperature before beginning the recipe. This ensures that the batter mixes evenly and creates a smoother cake texture.
• Brown Butter Timing: Keep an eye on the butter when browning it—it can go from golden and nutty to burnt quickly. Remove it from the heat as soon as it turns golden brown.
• Freezing the Cake: You can bake and freeze the bundt cake (without icing) in advance. Wrap it tightly in plastic wrap and aluminum foil. When ready to serve, thaw it at room temperature, then prepare the icing fresh.

Frequently Asked Questions (FAQs)

1. Can I use canned peaches in this recipe? Yes! If fresh peaches aren’t available, canned peaches work well. Just be sure to drain them thoroughly before folding them into the batter.
2. Can I freeze the cake? Absolutely! You can freeze the peach bundt cake (without icing) for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
3. Can I make this cake gluten-free? Yes, simply substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.
4. How long will the cake stay fresh? The cake will stay fresh for up to 3 days if stored in an airtight container at room temperature.

Conclusion

This Peach Bundt Cake with Brown Butter Icing is the perfect combination of fresh, fruity flavors and warm, nutty icing. Whether you’re enjoying a summer barbecue, a family celebration, or just indulging in a sweet treat, this cake will quickly become a favorite. Its beautiful presentation and irresistible taste are sure to impress your guests or loved ones. Try this recipe today, and savor every bite of peachy perfection!

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