This moist peach Bundt cake is packed with juicy cinnamon-spiced peaches and topped with an incredibly flavorful brown butter icing. Perfect for showcasing fresh summer peaches, it’s a simple yet decadent dessert ideal for any occasion.

Why You’ll Love This Recipe

The combination of juicy peaches, cinnamon, and a rich brown butter icing creates a cake that’s tender, moist, and bursting with flavor. This dessert is easy to make but feels like a special treat, making it perfect for summer gatherings or a cozy night at home.

Ingredients

For the Cake:

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup vegetable oil
1 cup granulated sugar
½ cup brown sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract
2 ½ cups peeled and chopped peaches
1 teaspoon ground cinnamon

For the Brown Butter Icing:

½ cup unsalted butter
1 ½ cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Peaches: In a small bowl, toss the chopped peaches with cinnamon and sugar. Set aside.
Make the Cake Batter: Preheat the oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, mix the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Layer the Cake: Spoon a layer of batter into the Bundt pan, followed by a layer of cinnamon-sugared peaches. Repeat the layers until all the batter and peaches are used up.
Bake: Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Make the Icing: While the cake cools, prepare the brown butter icing. In a saucepan, melt the butter over medium heat, cooking until it turns golden brown and smells nutty. Remove from heat, then whisk in powdered sugar, vanilla extract, and milk until smooth.
Drizzle the Icing: Once the cake is fully cooled, drizzle the brown butter icing over the top.

Servings and Timing

Servings: 12
Preparation Time: 15 minutes
Baking Time: 60-70 minutes
Total Time: 1 hour 30 minutes

Variations

Spicy Kick: Add a pinch of nutmeg or cloves to the cake for added warmth.
Nuts: Add chopped pecans or walnuts to the batter for a bit of crunch.
Dairy-Free: Substitute sour cream with a dairy-free yogurt alternative and use dairy-free butter for the icing.

Storage/Reheating

Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
Freezing: Freeze the cake (without icing) for up to 3 months. Thaw before icing and serving.

FAQs

1. Can I use frozen peaches instead of fresh?

Yes, frozen peaches work, but be sure to thaw and drain any excess moisture before using.

2. Can I make this cake in a different pan?

Yes, you can use a 9×13-inch baking dish, but adjust the baking time to 45-50 minutes.

3. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

4. Can I use milk instead of sour cream?

Yes, milk can be substituted for sour cream, but it may affect the cake’s moisture and texture.

5. Can I add a glaze instead of the brown butter icing?

Yes, a simple glaze made with powdered sugar and milk will work if you prefer something lighter.

6. How can I make the icing thicker?

Add more powdered sugar to the icing until you reach your desired consistency.

7. How can I make the cake spicier?

Add more cinnamon, or include a pinch of ginger or cardamom for extra spice.

8. Can I make this cake ahead of time?

Yes, the cake can be baked a day in advance and stored at room temperature until ready to serve.

9. Can I use a different fruit?

Yes, pears, apples, or nectarines would work well in place of peaches.

10. How do I prevent the peaches from sinking to the bottom?

Layering the peaches between the cake batter will help ensure they’re evenly distributed throughout the cake.

Conclusion

This Peach Bundt Cake with Brown Butter Icing is the perfect way to enjoy summer peaches. With its moist texture, spiced flavor, and rich brown butter icing, it’s sure to become a new favorite dessert that everyone will love!

Peach Bundt Cake with Brown Butter Icing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Paula
Total Time: 1 hour 30 minutes
Yield: 12 servings
Diet: Gluten Free

Print Recipe

Description

This Peach Bundt Cake with Brown Butter Icing is a decadent summer dessert, featuring juicy peaches and a rich cinnamon-spiced cake topped with nutty brown butter icing. Moist, tender, and bursting with flavor, it’s perfect for any occasion—whether a summer gathering or a cozy night at home. Simple to make but feels like a special treat!

Instructions

Prepare the Peaches: Toss chopped peaches with cinnamon and sugar in a small bowl. Set aside.
Make the Cake Batter: Preheat the oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, mix oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla until smooth. Gradually add the dry ingredients, mixing until combined.
Layer the Cake: Spoon a layer of batter into the Bundt pan, followed by a layer of cinnamon-sugared peaches. Repeat layers until all batter and peaches are used.
Bake: Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Make the Icing: While the cake cools, melt butter over medium heat in a saucepan until golden brown and nutty. Remove from heat, then whisk in powdered sugar, vanilla, and milk until smooth.
Drizzle the Icing: Once the cake is fully cooled, drizzle the brown butter icing over the top.

Notes

Spicy Twist: Add a pinch of nutmeg, cloves, or cardamom for extra warmth.

Add Crunch: Stir in chopped pecans or walnuts into the batter.

Dairy-Free Option: Replace sour cream with dairy-free yogurt and use dairy-free butter for the icing.

Storage: Store leftovers at room temperature for up to 3 days in an airtight container.

Freezing: Freeze the cake (without icing) for up to 3 months. Thaw before icing and serving.

Prep Time: 15 minutes
Cook Time: 60-70 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American