Peach Bundt Cake With Brown Butter Icing Recipe

There’s something magical about the combination of juicy, sweet peaches and the nutty richness of brown butter that creates pure dessert perfection. This Peach Bundt Cake with Brown Butter Icing brings together the best of summer flavors in an elegant, show-stopping dessert that’s surprisingly simple to make.

The moist, tender crumb infused with fresh peach pieces pairs beautifully with the sophisticated brown butter icing that adds depth and complexity to every bite. Whether you’re hosting a dinner party or simply want to treat yourself to something special, this recipe delivers bakery-quality results right from your own kitchen.

What is “Peach Bundt Cake With Brown Butter Icing”?

Peach Bundt Cake with Brown Butter Icing is a classic American dessert that celebrates the natural sweetness of fresh peaches in a moist, buttery cake. The distinctive ring shape of the bundt cake not only creates an impressive presentation but also ensures even baking throughout.

The brown butter icing elevates this simple fruit cake to gourmet status. Brown butter, also known as beurre noisette, is created by cooking butter until the milk solids turn golden brown and develop a nutty, caramelized flavor that perfectly complements the delicate peach notes in the cake.

Ingredients List for Peach Bundt Cake With Brown Butter Icing

For the Cake:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup whole milk, room temperature
• 2 cups fresh peaches, peeled and diced
• 2 tablespoons flour (for coating peaches)

For the Brown Butter Icing:

• ½ cup unsalted butter
• 3 cups powdered sugar
• 3-4 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• Pinch of salt

How to Make Peach Bundt Cake With Brown Butter Icing: A Step-by-Step Guide

Creating this delicious Peach Bundt Cake involves careful preparation and attention to detail. Here’s my comprehensive guide to ensure your cake turns out perfectly every time:

1. Prepare Your Pan and Oven:

• Preheat your oven to 350°F (175°C).
• Thoroughly grease a 12-cup bundt pan with butter or cooking spray.
• Dust the greased pan with flour, tapping out any excess to ensure easy release.
• This step is crucial for preventing the cake from sticking to the intricate bundt pan design.

2. Prepare the Peaches:

• Wash and peel 2 large ripe peaches (about 2 cups when diced).
• Remove pits and dice the peaches into ½-inch pieces.
• Toss the diced peaches with 2 tablespoons of flour to prevent them from sinking to the bottom during baking.
• Set aside while you prepare the batter.

3. Mix the Dry Ingredients:

• In a medium bowl, whisk together flour, baking powder, and salt.
• This ensures even distribution of the leavening agents throughout the cake.
• Set this mixture aside for later use.

4. Cream Butter and Sugar:

• In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer.
• Beat for 3-4 minutes until the mixture is light, fluffy, and pale in color.
• This creaming process incorporates air into the batter, creating a tender cake texture.

5. Add Eggs and Vanilla:

• Add eggs one at a time, beating well after each addition.
• Mix in the vanilla extract until fully incorporated.
• Make sure each egg is completely mixed in before adding the next one.

6. Alternate Wet and Dry Ingredients:

• Add the flour mixture to the butter mixture in three additions, alternating with the milk in two additions.
• Begin and end with the flour mixture: flour, milk, flour, milk, flour.
• Mix just until combined after each addition to avoid overmixing, which can result in a tough cake.

7. Fold in the Peaches:

• Gently fold the flour-coated peach pieces into the batter using a rubber spatula.
• Be careful not to overmix; you want to maintain the cake’s tender texture.
• The peaches should be evenly distributed throughout the batter.

8. Bake the Cake:

• Pour the batter into your prepared bundt pan, spreading it evenly.
• Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
• The top should be golden brown and spring back lightly when touched.

9. Cool and Remove from Pan:

• Cool the cake in the pan for 10 minutes before inverting onto a wire rack.
• Allow the cake to cool completely before applying the icing.
• This cooling time is essential for the cake to set properly and prevent breaking.

10. Make the Brown Butter Icing:

• In a small saucepan, melt the butter over medium heat.
• Continue cooking, stirring constantly, until the butter turns golden brown and develops a nutty aroma (about 5-7 minutes).
• Remove from heat and let cool for 5 minutes.
• Whisk in powdered sugar, cream, vanilla, and salt until smooth and spreadable.

11. Ice the Cake:

• Drizzle the brown butter icing over the cooled cake, allowing it to flow into the grooves.
• Let the icing set for 15-20 minutes before serving.

Substitutions and Variations

I love how versatile this Peach Bundt Cake recipe can be. Here are some substitutions and variations you can try to customize it to your preferences:

• Fruit Substitutions: Replace peaches with fresh nectarines, pears, or even fresh berries for different seasonal flavors.
• Flour Options: Substitute up to half the all-purpose flour with whole wheat flour for added fiber and nutty flavor.
• Dairy Alternatives: Use buttermilk instead of regular milk for extra tang, or substitute with plant-based milk for dairy-free options.
• Spice Additions: Add ½ teaspoon cinnamon or ¼ teaspoon nutmeg to the dry ingredients for warm spice notes.
• Icing Variations: Try cream cheese frosting or a simple vanilla glaze instead of brown butter icing.
• Mix-ins: Add ½ cup chopped toasted pecans or almonds for extra texture and flavor.

Common Mistakes to Avoid

When making this Peach Bundt Cake, I’ve learned to avoid these common pitfalls that can affect the final result:

• Overmixing the Batter: Mix just until ingredients are combined to prevent a dense, tough cake texture.
• Skipping the Flour Coating: Always coat fruit pieces in flour to prevent them from sinking during baking.
• Inadequate Pan Preparation: Ensure every crevice of the bundt pan is greased and floured to prevent sticking.
• Using Overripe Peaches: Choose firm, ripe peaches that won’t break down too much during baking.
• Rushing the Cooling Process: Allow the cake to cool properly before removing from the pan and icing.
• Burning the Brown Butter: Watch carefully when browning butter; it can go from perfect to burned quickly.

How to Serve Peach Bundt Cake With Brown Butter Icing

This elegant Peach Bundt Cake makes a stunning centerpiece for any dessert table. I like to serve it on a beautiful cake stand with fresh peach slices and mint leaves as garnish. The cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

For special occasions, consider serving it alongside a glass of dessert wine or sparkling cider. The cake is substantial enough to serve as the main dessert at dinner parties, yet simple enough for casual afternoon tea or coffee breaks.

Presentation Ideas for Peach Bundt Cake With Brown Butter Icing

To make your Peach Bundt Cake look as impressive as it tastes, try these presentation ideas:

• Fresh Fruit Garnish: Arrange fresh peach slices and berries around the base of the cake for a colorful, appetizing display.
• Edible Flowers: Top with edible flowers like pansies or roses for an elegant, garden-party feel.
• Powdered Sugar Dusting: Before applying the icing, dust with powdered sugar for an extra touch of sweetness and visual appeal.
• Cake Stand Selection: Use a pedestal cake stand to elevate the presentation and make the bundt shape more prominent.

Peach Bundt Cake Recipe Tips

Here are my top tips for ensuring your Peach Bundt Cake turns out perfectly every time:

• Room Temperature Ingredients: Ensure eggs, milk, and butter are at room temperature for better mixing and texture.
• Don’t Overbake: Start checking for doneness at 55 minutes; overbaking will result in a dry cake.
• Quality Peaches: Use ripe but firm peaches for the best flavor and texture in your cake.
• Test Your Pan: If using a new bundt pan, test its release properties with a simple cake first.
• Even Icing Application: Pour the icing slowly and evenly around the cake for the most attractive coverage.
• Storage Timing: Apply icing just before serving for the best appearance and texture.

How to Store Peach Bundt Cake With Brown Butter Icing

Store your finished Peach Bundt Cake covered at room temperature for up to 3 days. If your kitchen is particularly warm, refrigerate the cake to preserve the icing and prevent spoilage of the fresh fruit.

For longer storage, wrap the uniced cake tightly in plastic wrap and freeze for up to 3 months. Thaw completely at room temperature before icing and serving. The brown butter icing is best applied fresh, so I recommend making it just before serving if you’re working with a previously frozen cake.

Frequently Asked Questions (FAQs)

Q: Can I use frozen peaches instead of fresh ones?
A: Yes, but thaw and drain them thoroughly first. Pat dry with paper towels and toss with flour as you would fresh peaches to prevent excess moisture in the cake.

Q: Can I make this cake without a bundt pan?
A: Absolutely! You can bake this in a 9×13 inch rectangular pan for 35-40 minutes, or divide between two 9-inch round cake pans for 25-30 minutes.

Q: How do I know when the brown butter is ready?
A: The butter will foam, then the foam will subside, and you’ll see golden brown bits at the bottom. It should smell nutty and fragrant, not burned.

Q: Can I make the cake ahead of time?
A: Yes! The cake can be made 1-2 days ahead and stored covered. Make the icing fresh on the day you plan to serve it.

Q: What if my cake sticks to the bundt pan?
A: Let it cool for 10 minutes, then try running a thin knife around the edges. If it still sticks, place a warm, damp towel over the pan for a few minutes to help release it.

Q: Can I double this recipe?
A: Yes, but you’ll need two bundt pans. Don’t try to fit a double batch in one pan as it may not bake evenly.

Conclusion

This Peach Bundt Cake with Brown Butter Icing represents the perfect marriage of simple, wholesome ingredients and sophisticated flavors. The natural sweetness of fresh peaches combined with the complex, nutty notes of brown butter creates a dessert that’s both comforting and elegant.

I find this recipe particularly rewarding because it showcases seasonal fruit at its best while delivering consistent, impressive results. The bundt shape makes it naturally beautiful, and the brown butter icing adds that special touch that transforms a simple fruit cake into something truly memorable.

Whether you’re baking for a special occasion or simply treating yourself to something delicious, this Peach Bundt Cake will quickly become a favorite in your recipe collection. The combination of moist cake, sweet peaches, and rich brown butter icing creates a dessert experience that’s truly unforgettable. Happy baking!