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Peach Bundt Cake with Brown Butter Icing Recipe

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4 from 3 reviews

  • Author: Sara
  • Total Time: 5 hours including cooling
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Peach Bundt Cake with Brown Butter Icing is a moist, flavorful dessert featuring fresh peaches layered within a tender cake batter, topped with a rich, nutty brown butter glaze. Perfect for gatherings or a special treat, this cake combines the sweetness of ripe peaches with the warmth of cinnamon and the decadence of brown butter icing, baked to golden perfection in a Bundt pan.

Ingredients

Cake Ingredients

  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) vegetable oil (or canola oil)
  • 1 cup (200g) granulated sugar
  • 2/3 cup (133g) packed light brown sugar
  • 4 large eggs, at room temperature
  • 1/2 cup (120g) full-fat sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 and 1/2 cups (430–440g) peeled and chopped peaches (about 5 peaches)
  • 2 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Brown Butter Icing Ingredients

  • 6 Tablespoons (85g) unsalted butter
  • 1 and 1/2 cups (180g) confectioners’ sugar, sifted
  • 3 Tablespoons (45ml) whole milk
  • 1/4 teaspoon pure vanilla extract
  • Pinch salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease and lightly flour a 10- to 12-cup Bundt pan to ensure the cake does not stick.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside to incorporate later.
  3. Combine Wet Ingredients: Using a mixer or a whisk, blend the vegetable oil, granulated sugar, light brown sugar, eggs, sour cream, and vanilla extract until smooth and well combined.
  4. Form the Batter: Gradually add the dry ingredients into the wet ingredients and mix on medium-low speed or whisk until the batter is fully combined. The result should be thick but silky, yielding about 4 cups (1300g) of batter.
  5. Prepare Peaches: In a medium bowl, gently toss the peeled and chopped peaches with 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon until the peaches are evenly coated.
  6. Layer the Cake: Pour one-third of the batter evenly into the prepared Bundt pan. Arrange half of the peaches (with their juices) on top, keeping them towards the center and away from the edges. Repeat with another third of the batter, then the remaining peaches, and finally pour the last third of the batter over the top. Smooth with a spatula to cover any exposed peaches.
  7. Bake the Cake: Bake for 55 to 70 minutes, or until a toothpick inserted into the cake comes out clean or with just a few moist crumbs. After 30 minutes of baking, cover the cake loosely with aluminum foil to prevent over-browning.
  8. Cool the Cake: Remove the cake from the oven and place it on a cooling rack. Let it cool in the pan for 1 hour. Then run a knife around the edges to loosen it, invert the cake onto a cooling rack or serving plate, and allow it to cool completely.
  9. Make Brown Butter Icing: Cut the unsalted butter into pieces and place in a light-colored skillet over medium heat. Stir occasionally as the butter melts, foams, and then begins to brown with lightly browned specks and a nutty aroma, about 5-8 minutes. Immediately remove from heat and pour into a heatproof bowl, allowing it to cool for 5-10 minutes. Whisk in confectioners’ sugar, milk, vanilla extract, and a pinch of salt until smooth. Adjust thickness with more sugar or milk as needed.
  10. Glaze the Cake: Drizzle the brown butter icing evenly over the cooled cake. The icing will thicken quickly, so work promptly.
  11. Serve and Store: Slice and serve the cake. Store any leftover cake tightly covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Notes

  • Use fully ripe peaches for the best flavor and juiciness in the cake.
  • Lightly greasing and flouring the Bundt pan ensures easy removal of the cake.
  • Covering the cake during baking prevents the crust from becoming too dark while the interior finishes cooking.
  • Brown butter should be carefully watched to avoid burning; remove it from heat as soon as it turns golden brown and smells nutty.
  • For a thicker icing, add more confectioners’ sugar; for thinner, add more milk.
  • Room temperature eggs and sour cream help achieve a smooth batter and tender crumb.
  • Peach placement in the cake batter affects texture and appearance—try to keep peaches centered and away from the pan edges.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/peach-bundt-cake-with-brown-butter-icing-recipe/