Peach Bundt Cake with Brown Butter Icing is the perfect dessert to impress guests or satisfy your sweet tooth. This moist, flavorful cake combines the natural sweetness of fresh peaches with the rich, nutty flavor of brown butter icing. Whether you're a seasoned baker or a beginner, this recipe is sure to become a favorite. Keep reading to discover how to make this delicious cake and get tips on variations, substitutions, and serving ideas.

What is Peach Bundt Cake with Brown Butter Icing?
Peach Bundt Cake with Brown Butter Icing is a beautifully moist cake baked in a bundt pan, which gives it its signature shape. The cake is flavored with fresh peaches and spices, which bring out the fruit's natural sweetness. After baking, the cake is topped with a luscious brown butter icing, which adds a rich, caramel-like depth to the overall flavor. This dessert is perfect for summer, peach season, or any time you want a show-stopping cake with a comforting homemade taste.
Ingredients List for Peach Bundt Cake
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 2 cups diced fresh peaches (peeled and pitted)
- ¼ cup peach preserves or jam
Ingredients List for Brown Butter Icing
- ½ cup unsalted butter
- 2 cups powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Substitutions and Variations
There are several ways to customize this Peach Bundt Cake with Brown Butter Icing to suit your taste or dietary preferences. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. If you’re avoiding dairy, replace the butter with a plant-based alternative and use a dairy-free yogurt instead of sour cream. You can also swap out the fresh peaches for canned or frozen peaches if they're out of season. To add a twist, try adding a handful of chopped pecans or walnuts to the batter for added crunch and a deeper flavor. For an extra touch of spice, a pinch of cardamom complements the peaches beautifully.
Step-by-Step Cooking Instructions

- Preheat the oven and prepare the pan
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan to ensure the cake doesn’t stick during baking. - Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. - Cream the butter and sugar
In a large mixing bowl, beat the butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes. - Add eggs and vanilla
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. - Add sour cream and dry ingredients
Mix in the sour cream until fully combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. - Fold in the peaches
Gently fold the diced peaches and peach preserves into the batter. Make sure the peaches are evenly distributed but do not overwork the batter. - Transfer to the bundt pan
Pour the batter into the prepared bundt pan, spreading it out evenly. Tap the pan on the counter a few times to remove any air bubbles. - Bake
Place the bundt pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. - Cool the cake
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack and let it cool completely before adding the icing.
How to Cook Peach Bundt Cake: A Step-by-Step Guide
Start by ensuring your ingredients are at room temperature for the best results. This helps the butter and eggs mix more evenly, creating a smoother batter and a fluffier cake. Preheat the oven early, as it ensures even baking. Always sift the dry ingredients to prevent lumps, especially when using cinnamon and nutmeg, which can clump together. Use ripe peaches for the best flavor—overripe peaches work particularly well as they are sweeter and juicier. When folding the peaches into the batter, be gentle to avoid breaking the fruit apart too much. After pouring the batter into the bundt pan, tapping the pan on the counter helps to release any trapped air, preventing large air pockets in the cake.
Common Mistakes to Avoid
- Overmixing the batter
Overmixing can lead to a dense cake. Once the flour is added, mix just until combined to maintain the cake’s tender crumb. - Not properly greasing the bundt pan
Bundt cakes have a detailed shape, and if the pan isn’t greased well, the cake can stick. Make sure to grease every nook and cranny with butter or shortening and then dust with flour. - Using unripe peaches
Unripe peaches won’t give the same sweet, juicy flavor that ripe ones will. If using canned or frozen peaches, make sure to drain them well so they don’t add too much moisture to the batter. - Skipping the cooling process
Allow the cake to cool in the pan for at least 10 minutes before trying to remove it. If you rush this step, the cake might break apart.
Serving and Presentation Tips
Serving this cake is a delight, especially when paired with complementary flavors. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. You can also garnish the cake with additional fresh peach slices or sprinkle the top with chopped toasted nuts like pecans or almonds for added texture.
How to Serve Peach Bundt Cake
For an elegant touch, serve the Peach Bundt Cake on a cake stand, which adds height and makes the dessert the star of the table. For casual gatherings, you can serve it directly from a cutting board for a rustic presentation. When serving individual slices, a small drizzle of extra icing or a dusting of powdered sugar adds a professional touch.
Presentation Ideas for Peach Bundt Cake
To enhance the presentation, consider decorating the top of the cake with a few peach slices arranged in a circular pattern. A light dusting of powdered sugar around the edges adds a beautiful contrast to the brown butter icing. Alternatively, you can drizzle extra icing over the sides for a dramatic, cascading effect. A sprig of fresh mint in the center of the cake adds a pop of color that pairs beautifully with the peach theme.
Peach Bundt Cake Recipe Tips
- Use ripe peaches: The flavor and sweetness of the peaches are key to this recipe. If fresh peaches aren’t available, thawed frozen peaches work well.
- Don't skip browning the butter: Brown butter brings a nutty, caramel flavor that pairs perfectly with the sweet peaches. Keep an eye on the butter as it browns—once it turns golden and smells nutty, remove it from the heat immediately to prevent burning.
- Store leftovers properly: Store the cake in an airtight container at room temperature for up to three days. If you prefer to keep it longer, refrigerate it, but allow it to come to room temperature before serving for the best texture.
- Make ahead: You can make the cake a day in advance. The flavors often intensify overnight, making it even more delicious the next day.
Frequently Asked Questions (FAQs)
Can I use canned peaches for this recipe?
Yes, canned peaches work well, but be sure to drain them thoroughly to avoid adding too much liquid to the batter.
Can I freeze Peach Bundt Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. It will keep well for up to 3 months. Thaw it in the fridge overnight before serving.
What should I do if my cake sticks to the bundt pan?
If the cake sticks, don’t panic. Try gently running a knife around the edges to loosen it. You can also place a warm, damp towel over the pan for a few minutes to help release the cake.
Can I make the icing ahead of time?
Yes, you can make the brown butter icing a day ahead. Store it in an airtight container in the refrigerator and warm it slightly before drizzling over the cake.
How can I make the cake more moist?
If you prefer an extra moist cake, try adding an extra tablespoon of sour cream or a splash of milk to the batter.
Conclusion
Peach Bundt Cake with Brown Butter Icing is a delightful dessert that brings together the juicy sweetness of peaches and the nutty richness of brown butter icing. With the perfect balance of flavors and a tender crumb, this cake is sure to become a favorite for special occasions or casual get-togethers. Whether you're a baking novice or a seasoned pro, this recipe offers a straightforward yet impressive way to enjoy the best flavors of the season. Don't hesitate to try it out and share it with friends and family!
PrintPeach Bundt Cake With Brown Butter Icing Recipe
This Peach Bundt Cake with Brown Butter Icing recipe offers a moist, flavorful cake made with fresh peaches and topped with a rich, nutty brown butter icing. A perfect summer dessert, the recipe uses simple ingredients for a delightful homemade treat. Fresh peaches, butter, flour, and eggs create a tender cake, while the icing adds a decadent finish. Ideal for family gatherings, picnics, or as an everyday treat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Fresh peaches
- All-purpose flour
- Baking powder
- Salt
- Butter (browned for icing)
- Granulated sugar
- Eggs
- Milk
- Vanilla extract
- Powdered sugar (for icing)
Instructions
- Preheat oven and prepare Bundt pan.
- Whisk dry ingredients in a bowl.
- In another bowl, cream butter and sugar until fluffy.
- Add eggs, vanilla, and mix until combined.
- Gradually add dry ingredients and milk.
- Fold in chopped peaches.
- Pour batter into the pan and bake until golden.
- Prepare brown butter icing by browning butter, mixing with powdered sugar, and drizzling over cooled cake.
Notes
- Use ripe, fresh peaches for the best flavor.
- Let the cake cool completely before applying the icing.
- Brown the butter carefully for a deeper, nutty flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
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