Peach Bundt Cake with Brown Butter Icing Recipe

If you're searching for a show-stopping dessert that bursts with fruity flavor and has an irresistible buttery finish, look no further than this Peach Bundt Cake with Brown Butter Icing. Whether you're hosting a dinner party, celebrating a special occasion, or simply satisfying a sweet craving, this cake is sure to impress. Read on for a detailed guide on how to make this delightful treat, from gathering ingredients to perfecting the final presentation.

What Is a Peach Bundt Cake with Brown Butter Icing?

A Peach Bundt Cake is a moist, tender cake baked in a bundt pan, shaped with ridges that create a beautiful design. This cake features ripe peaches, which give it a natural sweetness and an incredibly soft texture. What takes this cake to the next level is the brown butter icing—a rich, nutty-flavored icing made by browning butter to enhance its depth of flavor. Together, the peaches and brown butter create a symphony of taste that will leave your guests wanting more.

Now, let’s dive into the ingredients, instructions, and tips to help you make the perfect peach bundt cake.

Ingredients List for Peach Bundt Cake

To make this Peach Bundt Cake, you’ll need the following ingredients. Be sure to use fresh, ripe peaches for the best flavor, but frozen or canned peaches can be substituted if peaches are out of season.

Dry Ingredients:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon (optional, but adds warmth and spice)

Wet Ingredients:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream (adds moisture and tang)
• 3 cups diced fresh peaches (or substitute with frozen peaches that are thawed and drained)

Ingredients List for Brown Butter Icing

For the Brown Butter Icing:

• ½ cup unsalted butter
• 2 cups powdered sugar
• 2-3 tablespoons whole milk
• 1 teaspoon vanilla extract
• Pinch of salt

The brown butter icing gives the cake a luxurious, nutty flavor, and a glossy, smooth finish. Its golden hue and rich taste beautifully complement the fresh peaches in the cake.

Substitutions and Variations

Don't worry if you don't have all the exact ingredients on hand. Here are some easy substitutions and variations that still yield a delicious cake:

1. Peaches: If fresh peaches are unavailable, you can use frozen peaches (thawed and well-drained) or canned peaches (drained and patted dry).
2. Butter: While unsalted butter is recommended, salted butter can work as well—just reduce the added salt in the recipe.
3. Sour Cream: If you don’t have sour cream, substitute it with plain Greek yogurt or buttermilk for a similar tang and moisture.
4. Spices: Feel free to add more spices like nutmeg, cardamom, or ginger to give the cake more depth and warmth.
5. Gluten-Free Option: You can swap the all-purpose flour for a 1:1 gluten-free flour blend if you want to make a gluten-free version of this cake.
6. Icing Variations: Not a fan of brown butter? You can make a classic cream cheese frosting or even a simple vanilla glaze to top the cake.

Step-by-Step Cooking Instructions

Step 1: Preheat the Oven and Prepare the Bundt Pan

Preheat your oven to 350°F (175°C). Grease and flour a 12-cup bundt pan to prevent sticking. Be sure to get the oil into all the nooks and crannies of the bundt pan’s design.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon (if using). Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. This step is crucial for creating a soft, tender crumb.

Step 4: Add the Eggs and Vanilla

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5: Mix in the Sour Cream and Dry Ingredients

Add the sour cream and dry ingredient mixture alternately to the butter mixture, starting and ending with the flour mixture. Mix on low speed until just combined to avoid overmixing, which can make the cake dense.

Step 6: Fold in the Peaches

Gently fold in the diced peaches using a spatula, ensuring they are evenly distributed throughout the batter.

Step 7: Pour the Batter into the Bundt Pan

Carefully spoon the batter into the prepared bundt pan, smoothing the top with a spatula.

Step 8: Bake the Cake

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it with foil halfway through the baking time.

Step 9: Cool the Cake

Let the cake cool in the pan for about 10-15 minutes before turning it out onto a wire rack to cool completely.

How to Make Brown Butter Icing: A Step-by-Step Guide

Step 1: Brown the Butter

In a small saucepan, melt the butter over medium heat. Cook, swirling the pan occasionally, until the butter turns golden brown and gives off a nutty aroma. Be careful not to let it burn.

Step 2: Combine the Ingredients

Remove the browned butter from the heat and allow it to cool slightly. In a medium bowl, whisk together the powdered sugar, vanilla extract, and a pinch of salt. Slowly add the browned butter, followed by milk, whisking until smooth and pourable.

Step 3: Drizzle the Icing

Once the cake has completely cooled, drizzle the brown butter icing over the top. Let the icing set for about 10-15 minutes before slicing and serving.

Common Mistakes to Avoid

1. Overmixing the batter: This can result in a dense, tough cake. Mix just until ingredients are combined.
2. Using cold ingredients: Ensure your butter, eggs, and sour cream are at room temperature to achieve a smooth batter.
3. Skipping the flouring step for the bundt pan: Without properly flouring your bundt pan, the cake may stick, ruining its beautiful design.
4. Cutting the cake too soon: Allow the cake to cool completely before adding the icing or slicing it, or you risk the cake falling apart.

Serving and Presentation Tips

How to Serve Peach Bundt Cake

Serve slices of your Peach Bundt Cake with a scoop of vanilla ice cream or a dollop of whipped cream. The cool, creamy texture pairs beautifully with the warm flavors of the cake.

Presentation Ideas for Peach Bundt Cake

To elevate the visual appeal, garnish your bundt cake with thin peach slices, a sprig of fresh mint, or a light dusting of powdered sugar. For a more rustic look, drizzle extra brown butter icing on top, letting it drip down the sides naturally.

Peach Bundt Cake Recipe Tips

• Ripeness Matters: Make sure to use ripe peaches for the best flavor and texture.
• Prevent Browning: Toss diced peaches in a little lemon juice to prevent browning before folding them into the batter.
• Double the Icing: If you’re a fan of extra icing, feel free to double the brown butter icing recipe for a thicker layer on the cake.

Frequently Asked Questions (FAQs)

Can I make this cake ahead of time?

Yes! This cake can be baked a day in advance. Store it covered at room temperature, and drizzle the icing on just before serving for optimal freshness.

Can I freeze Peach Bundt Cake?

Absolutely. You can freeze the cake (without icing) for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw at room temperature and add the icing before serving.

Can I use other fruits?

Yes, you can substitute peaches with apples, pears, or even berries for a different flavor profile.

Conclusion

This Peach Bundt Cake with Brown Butter Icing is a delicious and impressive dessert that brings out the best of summer’s ripe peaches. The cake is incredibly moist and tender, while the brown butter icing adds a decadent touch that elevates the whole dessert. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and guarantees a mouth-watering result. Try it out for your next gathering or family dinner—you won’t be disappointed!

So, grab your bundt pan and some fresh peaches, and let’s get baking!

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