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Peach Bundt Cake with Brown Butter Icing Recipe - emiliarecipes.com Peach Bundt Cake with Brown Butter Icing Recipe - emiliarecipes.com
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Peach Bundt Cake with Brown Butter Icing Recipe

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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.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 2 cups diced peaches (fresh or canned, drained)
  • 1/2 tsp cinnamon (optional)

Brown Butter Icing:

  • 1/2 cup unsalted butter
  • 2 cups powdered sugar
  • 2-3 tbsp milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
  2. In a bowl, whisk together flour, baking soda, baking powder, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  4. Mix in vanilla and sour cream.
  5. Gradually add the dry ingredients to the wet, mixing just until combined. Fold in peaches and optional cinnamon.
  6. Pour batter into the prepared Bundt pan and bake for 50-60 minutes, or until a toothpick comes out clean.
  7. 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:

  1. In a saucepan, melt butter over medium heat, stirring constantly until it turns golden brown and develops a nutty aroma.
  2. Remove from heat and let cool slightly.
  3. 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

Find it online: https://emiliarecipes.com/peach-bundt-cake-with-brown-butter-icing-recipe/