Few things are as comforting as a beautifully moist Bundt cake, and when you add the sweet, juicy flavor of peaches and the nutty richness of brown butter icing, you have an irresistible dessert that’s perfect for any occasion. Whether you’re enjoying a slice with a cup of coffee, serving it at a party, or simply indulging your sweet tooth, this peach Bundt cake is sure to be a hit. Read on to learn how to make this show-stopping cake, from scratch, and perfect it with step-by-step instructions, substitutions, and tips!

What is a Peach Bundt Cake?
A Peach Bundt Cake is a moist, dense cake baked in a classic Bundt pan, featuring fresh or canned peaches throughout the batter. Bundt cakes are known for their signature ring shape with elegant ridges, making them as beautiful as they are delicious. This version of the cake pairs the summery sweetness of ripe peaches with a rich brown butter icing that adds depth and complexity to each bite. It’s a rustic yet sophisticated dessert, perfect for gatherings, holidays, or whenever you want a slice of peachy comfort!
Ingredients List for Peach Bundt Cake with Brown Butter Icing
For the Peach Bundt Cake:
- 3 cups all-purpose flour – For structure and stability.
- 2 teaspoons baking powder – Helps the cake rise.
- ½ teaspoon baking soda – Adds lift and prevents the cake from becoming too dense.
- ½ teaspoon salt – Enhances the flavor of the cake.
- 1 cup unsalted butter – Softened, for moisture and richness.
- 1 ¾ cups granulated sugar – Sweetens the cake and helps create a tender crumb.
- 4 large eggs – At room temperature to ensure proper mixing.
- 1 tablespoon vanilla extract – For warm, aromatic flavor.
- 1 cup sour cream – Adds moisture and tenderness.
- 2 cups diced fresh or canned peaches – Fresh, juicy peaches add a burst of flavor and moisture.
For the Brown Butter Icing:
- ½ cup unsalted butter – Browning the butter adds a nutty, caramel-like flavor.
- 2 cups powdered sugar – Sifted to avoid lumps in the icing.
- 2-3 tablespoons heavy cream – To reach the desired consistency.
- 1 teaspoon vanilla extract – Complements the brown butter’s rich flavor.
- Pinch of salt – Balances the sweetness.
Substitutions and Variations
This peach Bundt cake is versatile, and you can make some adjustments based on your preferences or available ingredients.
- Canned vs. Fresh Peaches: If fresh peaches are not in season, canned or frozen peaches will work just fine. Just be sure to drain canned peaches well and pat them dry to avoid excess moisture in the batter.
- Greek Yogurt instead of Sour Cream: You can substitute sour cream with plain full-fat Greek yogurt for a similar tangy flavor and moist texture.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour. Ensure that your baking powder and baking soda are also gluten-free.
- Peach Extract: For extra peach flavor, you can add ½ teaspoon of peach extract to the cake batter in addition to the vanilla extract.
- Cinnamon: For a warm, spiced twist, add 1 teaspoon of cinnamon to the dry ingredients.
- Buttermilk: If you prefer a lighter texture, swap out the sour cream for 1 cup of buttermilk, though the cake may be slightly less dense.
Step-by-Step Cooking Instructions

Making this Peach Bundt Cake with Brown Butter Icing may seem complex, but it’s actually quite straightforward when broken down into easy-to-follow steps. Here's how to create a moist, flavorful Bundt cake with a luscious brown butter glaze.
Step 1: Preheat the Oven and Prep the Pan
- Preheat your oven to 350°F (175°C).
- Generously grease and flour a 10- or 12-cup Bundt pan. You can also use nonstick baking spray to ensure easy removal after baking.
Step 2: Combine the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and sugar together on medium speed until light and fluffy—about 3 to 4 minutes. This step helps create air pockets, ensuring a tender crumb.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
Step 4: Alternate Adding the Dry Ingredients and Sour Cream
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the sour cream. Start with the dry ingredients, followed by sour cream, and finish with the dry ingredients. Mix just until combined to avoid overmixing, which can make the cake tough.
Step 5: Fold in the Peaches
- Gently fold in the diced peaches using a rubber spatula. Be careful not to overmix at this stage.
Step 6: Bake the Cake
- Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
- Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely before icing.
How to Make Brown Butter Icing: A Step-by-Step Guide
Brown butter icing is a deliciously rich and nutty topping that elevates this peach Bundt cake to the next level. Here’s how to make the perfect icing.
Step 1: Brown the Butter
- In a small saucepan, melt the ½ cup butter over medium heat. Continue cooking the butter, stirring frequently, until it turns a deep golden-brown color and develops a nutty aroma. Be careful not to burn it!
- Remove from heat and let it cool for 5 minutes.
Step 2: Make the Icing
- In a medium bowl, whisk the powdered sugar, vanilla extract, and a pinch of salt into the brown butter.
- Gradually add 2-3 tablespoons of heavy cream, whisking until smooth and thick, but pourable. If the icing is too thick, add a little more cream, one teaspoon at a time, until you reach the desired consistency.
Step 3: Drizzle the Icing
- Once the cake has cooled completely, drizzle the brown butter icing generously over the top, letting it cascade down the sides. Use a spoon or a small piping bag for more control.
Common Mistakes to Avoid
- Overmixing the Batter: Overmixing can lead to a dense cake. Once you’ve added the flour mixture and sour cream, mix just until combined.
- Not Cooling the Cake Before Icing: If you drizzle the icing on a warm cake, it will melt and slide off. Always wait for the cake to cool completely before icing.
- Burning the Brown Butter: Browning butter happens quickly, and if left unattended, it can go from golden-brown to burnt. Keep a close eye on it and stir often.
- Using Too Much Liquid in the Icing: Add the heavy cream slowly to avoid making the icing too runny. Start with a small amount and increase gradually.
Serving and Presentation Tips
This peach Bundt cake is visually stunning on its own, but with a few simple presentation touches, you can elevate it even further.
How to Serve Peach Bundt Cake
- Serve slices slightly warm or at room temperature. This cake pairs beautifully with a cup of coffee or tea.
- For an extra indulgent treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with fresh peach slices or mint leaves for a fresh, elegant presentation.
Presentation Ideas for Peach Bundt Cake
- Rustic Elegance: Dust the cake with powdered sugar before drizzling the icing for a classic, rustic look.
- Seasonal Garnishes: Garnish the cake with fresh peach slices and edible flowers, such as lavender or pansies, to bring a summery vibe to the presentation.
- Bundt Cake Display: Serve the cake on a beautiful cake stand to highlight its signature shape. Add a few whole peaches or fresh flowers around the base of the stand for added appeal.
Peach Bundt Cake with Brown Butter Icing Recipe Tips
- Use Ripe Peaches: Fresh, ripe peaches add the best flavor. If using frozen peaches, make sure to thaw and drain them thoroughly.
- Properly Prepare the Pan: Greasing and flouring the Bundt pan is crucial to avoid sticking. Nonstick spray with flour also works well.
- Cool Completely: Ensure that both the cake and icing are at the right temperature before assembly. A warm cake will melt the icing, while cold icing will be too thick to drizzle.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. Bring refrigerated cake to room temperature before serving.
- Freeze It: The cake (without icing) can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the fridge overnight and add icing before serving.
Frequently Asked Questions (FAQs)
Q: Can I use canned peaches for this recipe?
A: Yes! If using canned peaches, drain them thoroughly and pat them dry with paper towels to avoid excess moisture in the batter.
Q: Can I freeze the peach Bundt cake?
A: Yes, you can freeze the cake (without icing) for up to 3 months. Wrap it tightly and store it in the freezer. Thaw overnight in the fridge and then add the icing.
Q: What can I use if I don't have a Bundt pan?
A: You can use a tube pan or divide the batter between two 9-inch round cake pans. Adjust the baking time accordingly and check for doneness.
Q: How can I make the cake more peachy?
A: You can add a ½ teaspoon of peach extract to the batter or fold in peach preserves along with the diced peaches for more intense peach flavor.
Q: How do I know when the cake is done?
A: The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should be golden brown and start to pull away from the pan slightly.
Conclusion
This Peach Bundt Cake with Brown Butter Icing is the perfect balance of summer sweetness and cozy indulgence. With the rich flavors of fresh peaches and nutty brown butter glaze, this cake is bound to impress your friends, family, or any guests at your next gathering. Follow the tips and tricks provided to ensure a perfectly baked cake every time. Serve it with a drizzle of icing, garnish with fresh peaches, and enjoy a slice of pure comfort!.
PrintPeach Bundt Cake with Brown Butter Icing Recipe
This peach Bundt cake with brown butter icing is a delightful blend of sweet, juicy peaches and a moist, tender crumb. The cake is made with fresh or canned peaches, making it a perfect year-round treat. The nutty, caramel-like flavor of the brown butter icing adds a deliciously rich touch to this fruity cake. A simple yet elegant dessert for any gathering.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- ½ cup sour cream
- 2 cups diced peaches (fresh or canned, drained)
- ½ tsp cinnamon (optional)
Brown Butter Icing:
- ½ cup unsalted butter
- 2 cups powdered sugar
- 2-3 tablespoon milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix in vanilla and sour cream.
- Gradually add the dry ingredients to the wet, mixing just until combined. Fold in peaches and optional cinnamon.
- Pour batter into the prepared Bundt pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Brown Butter Icing:
- In a saucepan, melt butter over medium heat, stirring constantly until it turns golden brown and develops a nutty aroma.
- Remove from heat and let cool slightly.
- Whisk in powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.
Notes
- Fresh or canned peaches work well for this recipe.
- Make sure the brown butter is cooled slightly before adding powdered sugar to avoid lumps.
- Store the cake at room temperature for up to 3 days or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38 g
- Sodium: 200 mg
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