Peach Bundt Cake with Brown Butter Icing Recipe

Looking for a new favorite dessert recipe? This Peach Bundt Cake with Brown Butter Icing is a show-stopper. Combining the sweetness of fresh, juicy peaches with the rich nuttiness of brown butter, this Bundt cake is moist, flavorful, and perfect for any occasion. Whether you're preparing it for a family gathering or just a casual treat, this cake will satisfy everyone’s sweet tooth.

In this detailed recipe guide, we’ll take you step by step through the process of making a peach Bundt cake from scratch, offer tips for variations, substitutions, and explain how to perfect that heavenly brown butter icing. So, let’s get started!

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What is a Peach Bundt Cake?

A Peach Bundt Cake is a soft, moist cake baked in a Bundt pan, which gives it a distinctive round, ridged shape. The cake is infused with fresh or canned peaches, providing a delicate fruity flavor and a tender texture. What sets this particular cake apart is the brown butter icing—a rich, nutty glaze that complements the sweetness of the peaches perfectly. This cake is ideal for summer when peaches are in season but can be enjoyed year-round using canned or frozen peaches.

Ingredients List for Peach Bundt Cake

For the cake, you’ll need the following ingredients to achieve the perfect balance of flavors and textures:

• 2 ½ cups all-purpose flour – For the cake's structure.
• 2 teaspoons baking powder – Helps the cake rise.
• ½ teaspoon baking soda – Aids in leavening.
• 1 teaspoon salt – Enhances the flavors.
• 1 teaspoon ground cinnamon – Adds warmth and depth.
• 1 cup unsalted butter – Softened to room temperature.
• 1 ½ cups granulated sugar – Sweetens the cake.
• 4 large eggs – Provides richness and helps bind the ingredients.
• 1 tablespoon vanilla extract – Enhances the overall flavor.
• ¾ cup sour cream – Adds moisture and a slight tang.
• 2 cups chopped fresh peaches – Peeled and diced; can substitute with canned or frozen peaches if fresh aren’t available.
• 1 tablespoon all-purpose flour – To toss with the peaches to prevent them from sinking.

Ingredients List for Brown Butter Icing

The brown butter icing is rich, nutty, and the perfect complement to the peachy sweetness of the cake. Here’s what you need:

• ½ cup unsalted butter – The base for browning.
• 2 cups powdered sugar – Sweetens the glaze and gives it a smooth texture.
• 2-3 tablespoons whole milk or cream – For a smooth and spreadable consistency.
• 1 teaspoon vanilla extract – Adds depth of flavor.
• Pinch of salt – Balances the sweetness.

Substitutions and Variations

Want to tweak this Peach Bundt Cake recipe to suit your taste or dietary needs? Here are some substitutions and variations you can try:

1. Gluten-Free Version: Replace the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Be sure to follow package instructions, as some gluten-free flours may require slightly different measurements or additional ingredients.
2. Dairy-Free Option: Substitute the butter with a dairy-free alternative like vegan margarine or coconut oil. Use a plant-based milk (such as almond or oat milk) in the icing and cake batter.
3. Canned Peaches: If peaches are out of season, you can use canned peaches. Drain them well, pat them dry, and chop them into bite-sized pieces. You can also use frozen peaches, just be sure to thaw and drain them before using.
4. Spices: To switch things up, try adding a pinch of nutmeg or cardamom along with the cinnamon for extra warmth and complexity in the cake.
5. Peach Bundt Cake with Cream Cheese Frosting: If you’re not in the mood for brown butter icing, swap it out with cream cheese frosting for a tangy, rich alternative that pairs well with the sweetness of peaches.
6. Fruit Additions: You can enhance this recipe with other fruits like raspberries, blueberries, or blackberries for a mixed fruit Bundt cake.

Step-by-Step Cooking Instructions

Preparing the Peach Bundt Cake

1. Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly to prevent sticking.
2. Prepare the peaches: If using fresh peaches, peel and dice them into small chunks. Toss the peaches with 1 tablespoon of flour to prevent them from sinking in the batter.
3. Mix dry ingredients: In a medium bowl, whisk together the 2 ½ cups of all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set aside.
4. Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
5. Add eggs and vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
6. Add sour cream: Mix in the sour cream, which will keep the cake moist and soft.
7. Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a dense cake.
8. Fold in the peaches: Gently fold the floured peach chunks into the batter using a rubber spatula, ensuring they are evenly distributed.
9. Pour batter into pan: Transfer the batter into the prepared Bundt pan, smoothing the top with a spatula.

Baking the Cake

1. Bake: Place the Bundt pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when touched lightly.
2. Cool the cake: Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.

Making the Brown Butter Icing

1. Brown the butter: In a small saucepan, melt the ½ cup of unsalted butter over medium heat. Continue to cook the butter, swirling the pan occasionally, until it turns golden brown and has a nutty aroma (about 4-5 minutes). Be careful not to burn the butter!
2. Mix the icing: Remove the butter from the heat and let it cool slightly. In a medium bowl, whisk together the powdered sugar, browned butter, vanilla extract, milk (or cream), and a pinch of salt. Add more milk, a tablespoon at a time, if the icing is too thick. It should be smooth and pourable.
3. Drizzle the icing: Once the cake has cooled completely, drizzle the brown butter icing over the top, allowing it to cascade down the sides of the Bundt cake.

How to Cook Peach Bundt Cake: A Step-by-Step Guide

• Preheat oven: Always make sure your oven is fully preheated before you start baking. This ensures that the cake bakes evenly and rises properly.
• Grease your Bundt pan well: Bundt cakes have intricate designs, so it’s important to thoroughly grease and flour the pan to prevent the cake from sticking.
• Mix batter gently: Overmixing can lead to a tough or dense cake. Mix the ingredients until they are just combined for a light, airy texture.
• Check for doneness: Use a toothpick or cake tester to check the cake's center. When it comes out clean, the cake is ready.

Common Mistakes to Avoid

• Not properly greasing the Bundt pan: This is crucial to ensure the cake releases cleanly. Use both butter and flour or a nonstick baking spray with flour for the best results.
• Overmixing the batter: Stirring the batter too much after adding the dry ingredients can make the cake dense and heavy.
• Adding too many peaches: While tempting, adding extra peaches can make the cake too moist and cause it to fall apart.
• Icing too soon: Be sure the cake is completely cool before drizzling the icing. If the cake is still warm, the icing will melt and run off.

Serving and Presentation Tips

Serve your Peach Bundt Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. For a pop of color and added flavor, garnish with fresh peach slices or a sprinkling of chopped pecans.

How to Serve Peach Bundt Cake

• Warm or chilled: Serve the cake at room temperature or slightly chilled. If you prefer it warm, microwave individual slices for about 10 seconds.
• As a dessert or afternoon treat: This cake is versatile enough to be served as a dessert for special occasions or as a sweet accompaniment to tea or coffee.

Presentation Ideas for Peach Bundt Cake

• Fresh fruit garnish: Top the cake with extra peach slices or other seasonal fruits for a burst of freshness.
• Dusting of powdered sugar: For a simple but elegant touch, dust the cake lightly with powdered sugar before serving.
• Decorative Bundt pan: Use a Bundt pan with an intricate design for a beautiful presentation without needing much additional decoration.

Peach Bundt Cake Recipe Tips

• Use ripe peaches: The ripeness of your peaches can greatly impact the flavor. If fresh peaches aren't in season, canned or frozen peaches are great substitutes.
• Room temperature ingredients: Ensure that your eggs, butter, and sour cream are at room temperature before beginning. This helps the ingredients blend more easily and creates a smoother batter.
• Freeze for later: This cake freezes beautifully. Simply wrap cooled, un-iced slices in plastic wrap and store in the freezer for up to 3 months. When ready to eat, thaw at room temperature and drizzle with icing before serving.

Frequently Asked Questions (FAQs)

1. Can I use canned peaches instead of fresh?
Yes, canned peaches work well for this recipe. Just be sure to drain them thoroughly and pat them dry to avoid adding extra moisture to the batter.

2. How do I store Peach Bundt Cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. The cake can also be frozen for longer storage.

3. Can I freeze Peach Bundt Cake?
Yes, you can freeze the cake (without icing) for up to 3 months. Wrap it tightly in plastic wrap and foil to protect it from freezer burn. Thaw at room temperature before adding the brown butter icing.

4. How can I make the cake extra moist?
Adding sour cream and fresh peaches keeps the cake moist. Be sure not to overbake it, as this can dry out the cake.

5. Can I make mini Bundt cakes using this recipe?
Absolutely! You can divide the batter into mini Bundt pans. Just reduce the baking time to about 25-30 minutes and test for doneness with a toothpick.

Conclusion

This Peach Bundt Cake with Brown Butter Icing is a heavenly dessert that’s easy to make and sure to impress. The combination of juicy peaches and rich, nutty brown butter glaze will have your friends and family asking for seconds—and the recipe! Whether you’re baking for a summer picnic, a family celebration, or simply to satisfy a sweet craving, this cake is a must-try. Happy baking!

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