Heavenly Peach Bundt Cake with Brown Butter Icing Recipe

Summer’s sweetest treasure meets decadent baking in this remarkable peach bundt cake with brown butter icing that promises pure dessert magic.

Ripe, juicy peaches burst with flavor throughout this tender cake’s soft crumb.

The golden cake arrives delicately perfumed with fruity notes and warmth.

Brown butter icing drizzled across the top adds a nutty, caramelized richness that elevates every single bite.

Each slice promises a delightful balance of fresh fruit and deep, complex sweetness.

Bakers seeking a stunning dessert that impresses without overwhelming complexity will adore this recipe.

Keeping Peach Bundt Cake Just Right

• Store the cake in an airtight container in the refrigerator for up to 5 days. Wrap it tightly with plastic wrap to prevent drying out.
• Wrap the uniced cake in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before icing.
• Keep the cake covered with a cake dome or plastic wrap at room temperature for 2-3 days, ensuring it stays away from direct sunlight.
• Warm individual slices in the microwave for 10-15 seconds or place in a preheated 300°F oven for 5-7 minutes to restore moisture and freshness.

FAQs

• Why use buttermilk in this recipe?

Buttermilk adds moisture and tenderness to the cake, creating a softer crumb and helping the cake stay fresh longer by enhancing its texture and flavor.

• Can I use fresh or frozen peaches?

Fresh peaches work best for optimal flavor and texture. If using frozen peaches, thaw and drain them completely to prevent excess moisture in the cake batter.

• How do I know when the brown butter is perfectly browned?

Brown butter is ready when it turns a golden amber color and develops a nutty aroma. Watch carefully to prevent burning, as it can quickly go from perfectly browned to burnt.

• What makes brown butter icing different from regular icing?

Brown butter icing has a rich, nutty flavor from the caramelized milk solids in the butter, adding depth and complexity to the traditional sweet glaze.

Peach Bundt Cake: Brown Butter Icing, Summer Magic

• Savor Seasonal Freshness: Bursting with ripe, juicy peaches, this cake captures the essence of summer in every delightful bite.
• Master Baking Techniques: Learn the art of browning butter and creating a smooth, rich icing that elevates the entire dessert experience.
• Crowd-Pleasing Showstopper: Impress family and friends with a stunning Bundt cake that looks professionally made but is surprisingly simple to prepare.
• Versatile Dessert Delight: Perfect for potlucks, weekend gatherings, or as a special treat to brighten up any ordinary day with its sweet, tender crumb.

Gathering Ingredients for Peach Bundt Cake

• All-Purpose Flour: A key ingredient that provides structure and texture to the cake's base.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Butter: Adds richness and moisture to the cake's tender crumb.
• Sugar: Provides sweetness and helps create a soft cake texture.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Vanilla Extract: Adds a warm, classic flavor to the cake.
• Buttermilk: Creates a tender, moist cake with a slight tangy flavor.

• Fresh Peaches: Bring natural sweetness and juicy texture to the cake.
• Powdered Sugar: Used to create a smooth, sweet icing.
• Milk: Helps thin and smooth out the icing.
• Brown Butter: Adds a nutty, rich flavor to the cake's icing.

How to Make Peach Bundt Cake, Step by Step

Step 1: Warm Up the Oven

Turn the oven to 350°F and generously coat a Bundt pan with cooking spray or butter to prevent sticking.

Step 2: Mix Dry Ingredients

Whisk together flour, baking powder, baking soda, and salt in a medium mixing bowl until completely combined and free of lumps.

Step 3: Cream Butter and Sugar

In a separate large bowl, beat butter and sugar together until the mixture becomes light, fluffy, and pale.

Add eggs one at a time, then pour in vanilla extract, mixing thoroughly after each addition.

Step 4: Create Cake Batter

Gradually add the dry ingredient mixture to the butter mixture, alternating with buttermilk.

Gently fold in fresh peach chunks, being careful not to overmix the batter.

Step 5: Bake the Cake

Pour the batter into the prepared Bundt pan, spreading it evenly.

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

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

Step 6: Cool the Cake

Remove the cake from the oven and let it rest in the pan for 10 minutes.

Carefully invert the cake onto a wire cooling rack and allow it to cool completely.

Step 7: Prepare Brown Butter Icing

In a saucepan, melt butter over medium heat, cooking until it turns a golden brown color and develops a nutty aroma.

• Powdered sugar
• Milk
• Vanilla extract

Stir until the icing becomes smooth and glossy.

Step 8: Finish and Serve

Drizzle the warm brown butter icing generously over the completely cooled cake, allowing it to cascade down the sides of the Bundt cake.

Tips for Moist, Flavorful Bundt Cake

• Choose perfectly ripe, fragrant peaches that are soft but not mushy for the most intense flavor and natural sweetness.
• Toss peach chunks in a light dusting of flour before folding into the batter to keep them evenly distributed throughout the cake.
• Watch the butter closely while browning to achieve a rich, nutty flavor without burning, stirring constantly and removing from heat when golden brown.
• Ensure butter, eggs, and buttermilk are at room temperature for smoother mixing and a more uniform cake texture.
• Use the toothpick test and look for a golden-brown top, allowing the cake to bake fully without becoming dry or overcooked.

Peach Bundt Cake Variations for All Tastes

• Gluten-Free Peach Delight: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version. Use xanthan gum to help bind the ingredients and maintain cake structure.
• Vegan Peach Wonder: Substitute butter with coconut oil, eggs with flax eggs, and buttermilk with almond milk. Use aquafaba or applesauce to maintain moisture and binding.
• Low-Sugar Peach Classic: Swap regular sugar with monk fruit sweetener or stevia. Use Greek yogurt instead of buttermilk to reduce overall sugar content while keeping the cake moist.
• Tropical Peach Remix: Replace fresh peaches with mango chunks or pineapple pieces. Add a touch of coconut extract to the icing for a summer-inspired flavor profile.

Serving Suggestions for Bundt Cake

• Summer Picnic Perfection: Pack slices of this peach bundt cake in a cute container for an outdoor gathering, paired with fresh mint tea or chilled lemonade.
• Breakfast Companion: Serve warm cake slices alongside a creamy yogurt parfait or classic scrambled eggs for a delightful morning treat.
• Afternoon Tea Elegance: Arrange cake slices on a beautiful platter with fresh peach slices and a light dusting of powdered sugar, perfect for elegant afternoon entertaining.
• Dessert Party Centerpiece: Create a stunning dessert display by placing the whole bundt cake on a decorative stand, garnished with fresh peach wedges and edible flowers.

Peach Bundt Cake with Brown Butter Icing Recipe

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4.5 from 16 reviews

• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

Peach bundt cake dazzles with Southern charm, blending ripe summer fruit and buttery cake into a sublime dessert. Silky brown butter icing crowns this irresistible treat, drawing you into a world of sweet, nostalgic comfort.

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Ingredients

Scale 1x2x3x

Main Ingredients:

Flour and Dry Ingredients:

• 2 cups (480 milliliters) all-purpose flour
• 1 teaspoon (5 grams) baking powder
• 0.5 teaspoon (2.5 grams) baking soda
• 0.5 teaspoon (2.5 grams) salt

Fresh Produce:

• 2 cups (300 grams) fresh peaches, peeled and diced

Dairy and Eggs:

• 1 cup (227 grams) unsalted butter, softened
• 3 large eggs
• 0.5 cup (120 milliliters) buttermilk

Sweeteners and Flavorings:

• 1.5 cups (300 grams) granulated sugar
• 1 teaspoon (5 milliliters) vanilla extract

Icing Ingredients:

Butter and Base:

• 0.5 cup (114 grams) unsalted butter
• 2 cups (240 grams) powdered sugar

Flavorings and Liquid:

• 1 teaspoon (5 milliliters) vanilla extract
• 2–4 tablespoons (30–60 milliliters) milk

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Instructions

1. Prepare the oven at 350°F and thoroughly coat a Bundt pan with non-stick spray.
2. Combine dry ingredients in a mixing bowl, whisking flour, baking powder, baking soda, and salt until evenly distributed.
3. Using an electric mixer, cream butter and sugar until light and airy, creating a fluffy texture.
4. Incorporate eggs and vanilla extract into the butter mixture, blending until completely integrated.
5. Gradually add flour mixture and buttermilk to the batter, alternating between the two and mixing gently to maintain a smooth consistency.
6. Gently fold fresh peach chunks into the batter, ensuring even distribution throughout.
7. Transfer the batter into the prepared Bundt pan, spreading it evenly with a spatula.
8. Bake for 50-60 minutes, checking doneness by inserting a toothpick into the center – it should come out clean.
9. Allow the cake to rest in the pan for 10 minutes to facilitate easy removal.
10. Carefully invert the cake onto a wire rack, letting it cool completely.
11. For the icing, melt butter in a saucepan over medium heat, cooking until it turns golden brown and develops a nutty aroma.
12. Remove browned butter from heat and whisk in powdered sugar, milk, and vanilla until silky and smooth.
13. Drizzle the brown butter icing generously over the completely cooled cake, allowing it to cascade down the sides.

Notes

• Select ripe, juicy peaches for maximum flavor and sweetness in the cake.
• Brown the butter carefully to develop a rich, nutty taste without burning.
• Consider using fresh or frozen peaches, ensuring they’re diced into small, uniform pieces for even distribution.
• Adapt the recipe for gluten-free diets by substituting all-purpose flour with a gluten-free blend and adding xanthan gum for better texture.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 365 kcal
• Sugar: 39 g
• Sodium: 160 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 49 g
• Fiber: 1.2 g
• Protein: 3.8 g
• Cholesterol: 70 mg