Looking for a show-stopping dessert that combines fresh, juicy peaches with the nutty, caramelized flavor of brown butter icing? This Peach Bundt Cake with Brown Butter Icing is the perfect choice! With a tender crumb, sweet peach pieces throughout, and a rich icing drizzled on top, this cake will leave everyone asking for seconds. Whether you're baking for a special occasion, a summer potluck, or just craving something delicious, this bundt cake is bound to become a favorite. Read on for the full recipe, along with tips for perfecting your bundt cake, common mistakes to avoid, and variations you can try!

What Is Peach Bundt Cake with Brown Butter Icing?

A Peach Bundt Cake is a moist and flavorful cake made with fresh (or canned) peaches, giving it a fruity sweetness that pairs perfectly with the soft, buttery texture. Baked in a Bundt pan, this cake is visually stunning with its classic ring shape. The icing of choice here is a Brown Butter Icing, which adds a toasty, nutty flavor that elevates the cake’s sweetness to new heights. Brown butter is simply butter cooked until it’s golden brown, which gives it a rich, almost caramel-like taste that perfectly complements the peaches.

This cake is perfect for summer, fall, or any time you’re craving a fruity, comforting dessert. With its light texture and bold flavors, it works well as a standalone dessert or can be served with a scoop of vanilla ice cream for extra indulgence.

Ingredients List for Peach Bundt Cake with Brown Butter Icing

Here’s everything you’ll need to make this Peach Bundt Cake and the delicious Brown Butter Icing:

For the Cake:

3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
½ cup brown sugar, packed
4 large eggs, room temperature
2 teaspoons vanilla extract
½ cup sour cream or Greek yogurt (for added moisture)
3 cups peeled, chopped peaches (fresh or canned, drained)

For the Brown Butter Icing:

½ cup (1 stick) unsalted butter
1 ½ cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk (for consistency)

Substitutions and Variations

This recipe is versatile and can be adapted to suit your preferences or dietary needs. Here are some ideas:

Ingredient Substitutions:

Butter: If you prefer a lighter option, you can use half butter and half vegetable oil to keep the cake moist while reducing some of the fat content.
Peaches: If peaches aren’t in season, you can use canned or frozen peaches. Just make sure to drain them thoroughly and pat them dry before adding them to the batter. You can also try other fruits like nectarines, plums, or even apples for a delicious variation.
Sour Cream/Greek Yogurt: Don’t have sour cream? No problem! Greek yogurt works perfectly as a substitute, providing moisture and a slight tanginess. If you prefer a dairy-free option, use a plant-based yogurt.
Gluten-Free: To make this cake gluten-free, you can substitute the all-purpose flour with a gluten-free baking flour blend. Just be sure to use one that includes xanthan gum for structure.

Flavor Variations:

Spice it Up: For a spicier kick, you can add ¼ teaspoon of ground ginger or allspice to the dry ingredients. This will add a warm, spicy note to complement the peaches.
Lemon Zest: Add 1 tablespoon of lemon zest to the cake batter to enhance the fruity flavor of the peaches with a citrusy zing.
Almond Extract: Swap out the vanilla extract for almond extract for a nutty, sweet flavor that pairs beautifully with peaches.

Add-Ins:

Nuts: Chopped pecans or walnuts can be added to the batter for a bit of crunch and texture.
Coconut: Toasted shredded coconut can be folded into the batter for a tropical twist.

Step-by-Step Cooking Instructions

Let’s dive into the step-by-step process of creating this luscious Peach Bundt Cake with Brown Butter Icing:

1. Prepare the Bundt Pan

Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan generously. Make sure to get into all the crevices of the pan to prevent sticking.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set this dry mixture aside.

3. Cream Butter and Sugars

In a large mixing bowl, using a hand mixer or stand mixer with a paddle attachment, cream the butter, granulated sugar, and brown sugar together on medium-high speed for about 3-4 minutes, or until light and fluffy.

4. Add Eggs and Vanilla

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.

5. Incorporate Sour Cream and Dry Ingredients

Reduce the mixer speed to low. Gradually add the dry ingredients in three parts, alternating with the sour cream (or Greek yogurt) in two parts. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.

6. Fold in the Peaches

Gently fold the chopped peaches into the batter using a rubber spatula. Make sure the peaches are evenly distributed throughout the batter without over-stirring.

7. Bake the Cake

Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Cool the Cake

Allow the cake to cool in the pan for 10-15 minutes before carefully turning it out onto a wire rack to cool completely. Be patient—if you try to remove the cake too early, it might stick to the pan!

How to Make Brown Butter Icing

While your cake is cooling, let’s make the decadent Brown Butter Icing:

1. Brown the Butter

In a small saucepan, melt the butter over medium heat. Stir the butter constantly as it begins to foam. After a few minutes, the butter will turn a golden brown color and give off a nutty aroma. Be careful not to burn it! Once browned, remove the butter from the heat and let it cool for a few minutes.

2. Mix the Icing

In a medium bowl, whisk together the powdered sugar and the cooled brown butter. Add the vanilla extract and 2 tablespoons of milk. Whisk until smooth. If the icing is too thick, add another tablespoon of milk to reach your desired drizzling consistency.

3. Drizzle the Icing

Once the cake has cooled completely, drizzle the brown butter icing over the top, letting it cascade down the sides of the cake. For a more polished look, you can pour the icing in a slow stream while turning the cake. Let the icing set for a few minutes before slicing.

Common Mistakes to Avoid

Overmixing the Batter: Mixing too much after adding the flour can result in a dense cake. Mix just until the ingredients are combined.
Not Fully Cooling the Cake: Bundt cakes are delicate right out of the oven. Make sure to let the cake cool in the pan for at least 10-15 minutes before attempting to remove it.
Burning the Butter: Brown butter adds a delicious depth of flavor, but it can easily burn if left unattended. Watch it closely and stir continuously until it reaches a golden brown color.

Serving and Presentation Tips

How to Serve Peach Bundt Cake

At Room Temperature: This cake is best served at room temperature. Allow it to sit out for about 30 minutes before serving if it’s been in the fridge.
With Ice Cream: A scoop of vanilla or peach ice cream pairs beautifully with the warm, fruity flavors of the cake.
Topped with Fresh Peaches: For a beautiful garnish, serve each slice with a few extra peach slices or a dollop of whipped cream.

Presentation Ideas for Peach Bundt Cake

Garnish with Fresh Herbs: Sprinkle some fresh mint leaves or edible flowers on top for a fresh and colorful presentation.
Candied Pecans: Scatter some candied pecans over the icing for added crunch and visual appeal.
Dusting of Powdered Sugar: For a simple but elegant touch, dust the cake with powdered sugar before drizzling on the icing.

Peach Bundt Cake Recipe Tips

Room Temperature Ingredients: Ensure that all ingredients, especially the butter, eggs, and sour cream, are at room temperature before you begin. This will help the batter mix smoothly and result in a more tender cake.
Parchment Paper Hack: If you’re worried about the cake sticking, you can cut a ring of parchment paper to fit the bottom of the Bundt pan.
Avoid Overfilling the Pan: Make sure the batter doesn’t fill more than ¾ of the pan, allowing room for the cake to rise.

Frequently Asked Questions (FAQs)

Can I use canned peaches instead of fresh ones?

Yes! Canned peaches work well in this recipe, especially if fresh peaches are out of season. Just make sure to drain and pat them dry before adding them to the batter.

How should I store this cake?

Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerating, bring the cake to room temperature before serving.

Can I freeze this cake?

Yes! The cake (without the icing) freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months. When ready to serve, thaw overnight in the refrigerator and bring to room temperature before adding the icing.

What can I use instead of brown butter icing?

If you want a lighter frosting, try a simple vanilla glaze or cream cheese frosting instead of brown butter icing.

Conclusion

This Peach Bundt Cake with Brown Butter Icing is the ultimate dessert for peach lovers and cake enthusiasts alike. With its tender, moist crumb and the nutty richness of brown butter icing, it’s sure to become a favorite in your baking repertoire. Whether you're celebrating a special occasion or simply enjoying a slice with a cup of tea, this cake offers the perfect balance of sweet, fruity, and buttery flavors. Give it a try, and prepare to impress your friends and family with this stunning bundt cake!