Peach Bundt Cake with Brown Butter Icing Recipe

Peach season is one of the best times of the year, and what better way to celebrate it than with a moist, flavorful Peach Bundt Cake topped with a decadent brown butter icing? This cake combines the sweet and juicy flavor of ripe peaches with the rich nuttiness of brown butter for a dessert that is as comforting as it is impressive. Whether you’re making this cake for a summer gathering, a potluck, or just as a treat for yourself, it’s sure to be a crowd-pleaser. Read on for the full recipe, tips, and instructions to make this indulgent Peach Bundt Cake with Brown Butter Icing!

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What is a Peach Bundt Cake?

A Peach Bundt Cake is a deliciously moist cake made with fresh or canned peaches, baked in a beautifully shaped Bundt pan. Bundt cakes are known for their ring-like shape, which allows the cake to bake evenly and creates a stunning presentation. This particular cake combines the sweetness of peaches with a warm, buttery crumb. To take it up a notch, the cake is topped with a luscious brown butter icing that adds a nutty depth of flavor. It’s a perfect balance of sweet, rich, and fruity flavors that pair well with the slightly caramelized glaze from the brown butter.

Ingredients List for Peach Bundt Cake

To make this delicious Peach Bundt Cake, you will need the following ingredients:

• 2 ½ cups all-purpose flour
  (All-purpose flour gives the cake structure and keeps it from being too dense.)
• 1 teaspoon baking soda
  (Baking soda helps the cake rise and gives it a tender crumb.)
• 1 teaspoon baking powder
  (Baking powder also helps with the rise and ensures a light, fluffy cake.)
• ½ teaspoon salt
  (Salt balances the sweetness of the peaches and the sugar.)
• 1 teaspoon ground cinnamon
  (Cinnamon complements the peaches and adds a warm, cozy flavor.)
• 1 cup unsalted butter, softened
  (Butter adds richness and moisture to the cake. Make sure it's softened to mix well.)
• 1 ¾ cups granulated sugar
  (Sugar sweetens the cake and helps achieve a golden-brown crust.)
• 4 large eggs, room temperature
  (Eggs provide structure and help bind the ingredients together. Room temperature eggs mix more evenly into the batter.)
• 1 teaspoon vanilla extract
  (Vanilla enhances the overall flavor of the cake.)
• ¾ cup sour cream
  (Sour cream adds moisture and gives the cake a tender, soft crumb.)
• 2 cups diced fresh peaches (or canned peaches, drained)
  (Fresh peaches provide the best flavor, but canned peaches work well when peaches are out of season.)

Ingredients List for Brown Butter Icing

Brown butter icing is what truly elevates this cake from delicious to extraordinary. Here’s what you’ll need:

• ½ cup unsalted butter
  (Browning the butter gives the icing a nutty, rich flavor.)
• 2 cups powdered sugar
  (Powdered sugar creates a smooth, sweet glaze.)
• 2-4 tablespoons milk
  (Milk thins out the icing to a pourable consistency. Start with 2 tablespoons and add more as needed.)
• 1 teaspoon vanilla extract
  (Vanilla adds depth and rounds out the flavor of the icing.)

Substitutions and Variations

This Peach Bundt Cake recipe is very versatile, and you can customize it to suit your preferences or dietary needs:

• Gluten-Free Option: Swap the all-purpose flour with a gluten-free flour blend. Ensure it’s a 1-to-1 baking mix designed for cakes and cookies to maintain the right texture.
• Dairy-Free Option: Replace the butter with a plant-based butter substitute and use a dairy-free yogurt instead of sour cream. Almond milk or coconut milk works well in the icing.
• Spice Variations: Feel free to add ¼ teaspoon of ground ginger or nutmeg for a spicier flavor that pairs beautifully with peaches.
• Peach Substitutes: If peaches aren’t available, you can substitute them with nectarines, apricots, or even pears. Frozen peaches can also be used if fresh are out of season.

Step-by-Step Cooking Instructions

Let’s walk through the process of making this delicious Peach Bundt Cake step by step. Follow these instructions for a perfect result every time:

1. Preheat the oven and prepare your Bundt pan
   Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan, ensuring all the crevices are well-coated. This step is crucial to make sure the cake releases smoothly after baking.
2. Mix the dry ingredients
   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
3. Cream the butter and sugar
   In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed. Continue until the mixture becomes light and fluffy, about 3-4 minutes. Creaming the butter and sugar properly ensures a light, airy cake.
4. Add the eggs
   Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything is evenly combined. Then, mix in the vanilla extract.
5. Incorporate the sour cream
   Stir in the sour cream until it’s fully blended into the mixture. This will add moisture and keep the cake soft.
6. Add the dry ingredients
   Gradually add the dry ingredients to the wet mixture, mixing on low speed. Mix just until combined; overmixing can lead to a dense cake.
7. Fold in the peaches
   Gently fold in the diced peaches using a spatula. Be careful not to overmix—just fold until the peaches are evenly distributed throughout the batter.
8. Pour the batter into the Bundt pan
   Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Make sure the batter is evenly distributed to ensure the cake bakes evenly.
9. Bake the cake
   Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake should feel springy to the touch. If the cake is browning too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.
10. Cool the cake
    Allow the cake to cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack and let it cool completely before icing.

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

Creating the perfect Peach Bundt Cake requires a few key steps: preparing the batter, folding in fresh peaches, baking the cake evenly, and letting it cool completely before adding the brown butter icing. Following the above steps ensures a moist, flavorful cake with a golden crust and a tender crumb.

Common Mistakes to Avoid

Here are some common mistakes to avoid when making this Peach Bundt Cake:

• Forgetting to grease the Bundt pan well: Bundt pans have intricate designs, and if not properly greased, the cake can stick. Be sure to use plenty of butter or nonstick spray, and flour the pan as well.
• Overmixing the batter: Once the dry ingredients are added, mix only until just combined. Overmixing will result in a tough, dense cake.
• Not letting the cake cool enough before icing: If you ice the cake while it’s still warm, the icing will melt and slide off the cake. Wait until the cake is fully cooled.

Serving and Presentation Tips

For a beautiful presentation, drizzle the brown butter icing generously over the cooled cake, allowing it to cascade down the sides. Here are a few additional tips:

• Garnish with fresh peaches: Add thin slices of fresh peaches or caramelized peach wedges around the cake for an extra touch of elegance.
• Dust with powdered sugar: For a simple yet classic look, lightly dust the cake with powdered sugar just before serving.
• Add chopped pecans: For extra crunch, sprinkle chopped toasted pecans over the brown butter icing.

How to Serve Peach Bundt Cake

This Peach Bundt Cake is best served slightly warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream, whipped cream, or even a dollop of crème fraîche. Serve it as a dessert after dinner, or as an indulgent treat with coffee or tea in the afternoon.

Presentation Ideas for Peach Bundt Cake

• Bundt Cake Stand: Present the cake on a decorative Bundt cake stand to make it the star of your dessert table.
• Slice and Serve Individually: Pre-slice the cake and serve each piece with a drizzle of extra icing and a fresh peach slice on top.
• Festive Garnish: For summer parties or special occasions, garnish the cake with edible flowers like marigolds or pansies for a vibrant, seasonal touch.

Peach Bundt Cake Recipe Tips

• Use ripe peaches: If using fresh peaches, make sure they are ripe but not overly soft. Ripe peaches will add the most flavor and sweetness to the cake.
• Room temperature ingredients: For best results, ensure your butter, eggs, and sour cream are at room temperature before you begin baking. This helps them blend together more smoothly.
• Make ahead: You can bake the cake a day in advance and store it in an airtight container at room temperature. Add the brown butter icing just before serving.

Frequently Asked Questions (FAQs)

1. Can I use frozen peaches?
   Yes, frozen peaches work well in this recipe. Just make sure to thaw and drain them thoroughly before adding them to the batter to prevent extra moisture.
2. Can I use canned peaches?
   Yes! If fresh peaches aren’t in season, canned peaches are a great substitute. Be sure to drain them well and pat them dry before using.
3. How do I store leftover cake?
   Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
4. Can I freeze the cake?
   Yes, you can freeze the cake (without the icing) for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the fridge overnight and add the icing before serving.

Conclusion

Peach Bundt Cake with Brown Butter Icing is the perfect way to showcase the sweet, juicy flavors of peaches in a moist and flavorful cake. The combination of fresh peaches, tender crumb, and the nutty richness of brown butter icing is sure to delight your taste buds. Whether you’re making it for a special occasion or just to enjoy the best of peach season, this cake is a must-try. So, grab your ingredients, follow the steps, and enjoy every bite of this delightful summer dessert!

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