Peach Bundt Cake with Brown Butter Icing

There’s something undeniably comforting about a slice of homemade cake, especially when it captures the essence of summer in every bite. Did you know that over 68% of home bakers consider fruit-based desserts their top choice for family gatherings? This Peach Bundt Cake with Brown Butter Icing brings together the juicy sweetness of fresh peaches and the rich, nutty depth of brown butter icing for a dessert that’s both nostalgic and sophisticated. Originating from Southern American baking traditions, bundt cakes became popular in the 1950s for their beautiful presentation and even baking, while peach desserts have long been cherished in regions where orchards flourish. This recipe elevates the classic with a luxurious brown butter glaze that transforms simple ingredients into something truly special.

For more baking inspiration, explore our Chocolate Fudge Cupcakes and Rustic Peach Galette. Learn about fruit nutrition from Rutgers Extension and discover bundt cake history in Nicola Lamb’s guide.

Why This Peach Bundt Cake with Brown Butter Icing Stands Out

This Peach Bundt Cake with Brown Butter Icing recipe represents the perfect marriage of texture, flavor, and visual appeal. Unlike traditional pound cakes, this version uses a layered approach that showcases fresh peaches in three distinct tiers, ensuring every slice delivers fruit in every bite. The brown butter icing isn’t just a topping—it’s a flavor enhancer that adds complexity with its toasty, caramel-like notes. Bundt cakes have evolved from their European kugelhopf origins to become American classics, often featured at church suppers, family reunions, and seasonal celebrations. The ring shape isn’t just decorative; it promotes even heat distribution for consistent baking. With peaches symbolizing longevity and prosperity in various cultures, this dessert carries positive symbolism while delivering exceptional taste.

Ingredients

Peach Bundt Cake with Brown Butter Icing Ingredients

Ingredient Spotlight

Each ingredient plays a crucial role in creating this cake’s signature texture and flavor. All-purpose flour provides structure, while the combination of granulated and brown sugars ensures both sweetness and moisture retention. Vegetable oil keeps the crumb tender, and sour cream adds richness with a subtle tang that balances the sweetness. Eggs act as binders and provide lift, while baking powder and soda create the perfect rise. Fresh peaches are the star—choosing ripe but firm fruit ensures they hold their shape during baking while releasing natural juices that infuse the cake. The brown butter in the icing undergoes the Maillard reaction, developing complex nutty flavors you simply can’t achieve with regular butter.

Complete Ingredients List

For the Cake Batter:

• 3 cups (375g) all-purpose flour, spooned and 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

For the Peach Layers:

• 2 and 1/2 cups (430–440g) peeled and chopped peaches (about 5 medium peaches)
• 2 Tablespoons granulated sugar
• 1 teaspoon ground cinnamon

For the Brown Butter Icing:

• 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 of salt

Substitution Ideas:

• Use melted coconut oil instead of vegetable oil for a subtle tropical note
• Swap sour cream with plain Greek yogurt for a tangier profile
• Try almond flour blend for partial gluten-free adaptation
• Maple syrup can replace some brown sugar for deeper flavor

Timing

Total time: 1 hour 40 minutes (30 minutes prep + 70 minutes baking + cooling time). This recipe bakes faster than many traditional fruit cakes, which often require 90 minutes or more. The layered assembly adds minimal time but maximizes flavor distribution.

Step-by-Step Instructions

1. Preheat and Prepare: Set oven to 350°F (177°C). Generously grease and flour a 10- to 12-cup Bundt pan to ensure easy release after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined. This aeration helps create a light crumb.
3. Create Wet Mixture: Using a mixer, blend oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla on medium speed until smooth and well incorporated, about 2-3 minutes.
4. Combine Batter: Gradually add dry ingredients to wet mixture, mixing on medium-low until just combined. Avoid overmixing to prevent toughness. The finished batter should be thick but pourable.
5. Prepare Peaches: In a separate bowl, toss chopped peaches with sugar and cinnamon to coat evenly. Let sit for 5 minutes to draw out natural juices.
6. Layer the Cake: Spread 1/3 of batter evenly in pan. Arrange half the peaches in the center, avoiding contact with pan edges. Add another third of batter, followed by remaining peaches, then top with final batter layer. Gently smooth the surface.
7. Bake to Perfection: Bake 55-70 minutes. Check at 55 minutes with a toothpick—if needed, continue baking. Cover loosely with foil after 30 minutes to prevent over-browning.
8. Cool Properly: Let cake cool in pan on a wire rack for 1 hour. Run a thin knife around edges before inverting onto serving plate. Cool completely before icing.
9. Make Brown Butter Icing: Melt butter in light-colored skillet over medium heat. Swirl occasionally until it foams and turns golden brown with a nutty aroma, 5-8 minutes. Immediately transfer to heatproof bowl to stop cooking.
10. Finish Icing: Whisk in confectioners’ sugar, milk, vanilla, and salt until smooth. Adjust consistency with more sugar (thicker) or milk (thinner). Drizzle over cooled cake.

Tips & Tricks for Perfect Results

• Bring dairy ingredients to room temperature for smoother batter integration
• Use a light-colored skillet for browning butter—it makes it easier to see color changes
• Choose peaches that are ripe but still firm to prevent mushiness during baking
• Don’t over-grease the Bundt pan; excess oil can cause the cake to slip or stick
• Let brown butter cool slightly before adding sugar to prevent grainy icing

Recipe Variations & Substitutions

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend containing xanthan gum
• Seasonal Twist: Use pears or apples with warming spices in fall, or mixed berries in summer
• Nutty Crunch: Fold 1/2 cup chopped toasted pecans or walnuts into the batter
• Spice It Up: Add 1/2 teaspoon nutmeg or cardamom to the peach mixture for complexity

Behind the Recipe

This Peach Bundt Cake with Brown Butter Icing was inspired by summer farmers’ markets brimming with ripe stone fruit and the desire to create a dessert that feels both homestyle and elegant. Traditional Southern peach cakes often rely on simple glazes, but the addition of brown butter elevates this to dessert-party status. The layering technique ensures that fruit isn’t just a topping but an integral part of each bite, making it ideal for sharing at brunches, potlucks, or afternoon tea.

Pairing Ideas

Serve with iced green tea with fresh mint, sparkling apple cider, or vanilla almond milk. Pair with a cheese plate featuring mild brie or sharp cheddar for a sophisticated dessert course. For breakfast service, accompany with Greek yogurt and honey.

Leftover & Reuse Ideas

Leftover cake makes excellent French toast—slice thickly, dip in egg mixture, and pan-fry until golden. Cube and layer with yogurt and granola for a dessert parfait. Crumble leftover cake into ice cream for a peach cobbler sundae effect.

Nutritional Information

Per serving (based on 12 servings): Approximately 320 calories, 12g fat, 48g carbohydrates, 5g protein, 2g fiber. Contains calcium, vitamin A from dairy, and vitamin C from fresh peaches.

Serving Suggestions

Dust with powdered sugar for extra elegance. Garnish with edible flowers or fresh peach slices. Serve slightly warmed with a scoop of vanilla frozen yogurt for contrast. For gatherings, cut into uniform slices and arrange on a tiered stand.

Common Mistakes to Avoid

• Using cold ingredients, which can cause batter to curdle
• Overmixing after adding flour, leading to tough texture
• Opening oven door too early, causing collapse
• Burning the brown butter—remove from heat the moment it turns golden
• Applying icing to warm cake, which causes it to melt and absorb unevenly

Storage & Reheating Tips

Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture. Reheat individual slices in microwave for 15-20 seconds. Freeze un-iced cake layers for up to 2 months—thaw overnight before adding fresh icing.

FAQs

Can I use frozen peaches for this Peach Bundt Cake with Brown Butter Icing?
Yes, thaw and drain frozen peaches thoroughly before use. Pat dry to prevent excess moisture from affecting the batter texture.

What makes the brown butter icing special in this Peach Bundt Cake with Brown Butter Icing?
Brown butter undergoes caramelization, creating deeper, nuttier flavors than regular butter. This adds sophistication and balances the sweetness of the peaches.

Can I make this cake ahead of time?
Absolutely. Bake and cool completely, then store un-iced in the refrigerator. Add fresh brown butter icing before serving.

Why are my peaches sinking to the bottom?
This usually happens if the batter is too thin or peaches are too juicy. Toss peaches with 1 tablespoon of flour before layering to help them stay suspended.

Is this Peach Bundt Cake with Brown Butter Icing suitable for special diets?
While not inherently gluten-free or low-sugar, it can be adapted using substitution suggestions provided in the recipe.

This Peach Bundt Cake with Brown Butter Icing delivers the perfect balance of homey comfort and refined flavor. With its beautiful layers, aromatic brown butter glaze, and juicy fruit centers, it’s guaranteed to impress at any gathering. The recipe’s forgiving nature makes it accessible for bakers of all levels, while the results feel truly special.

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