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!
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
Instructions
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Prepare the Peaches: Toss chopped peaches with cinnamon and sugar in a small bowl. Set aside.
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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.
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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.
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Bake: Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
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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.
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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
