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