Addictive Recipes from a Self-Taught Baker

Peach Bundt Cake with Brown Butter Icing

This is the ultimate summer cake! This peach bundt cake with brown butter icing is a true crowd pleaser and one of the best cakes I've had in awhile! Recipe on

Summer in a bundt pan!

Not to be dramatic about food or anything (oh hi have we met?) but this is the best bundt cake in the entire world. That’s a pretty bold statement, so maybe just in my world. My bundt cake loving, peachy crazy, I-want-to-eat-this-brown-butter-icing-all-day-long world. And I *think* you might agree with me when you take that first completely magnificent bite. 🙂

Especially if you want to enjoy brown butter icing all day long too. (Who doesn’t?)

This is the ultimate summer cake! This peach bundt cake with brown butter icing is a true crowd pleaser and one of the best cakes I've had in awhile! Recipe on

The recipe stems from an apple cake that one of my readers sent me 2 years ago. She said it’s her family’s favorite cake recipe and I told her I’d have to try it soon. As I was cleaning up my inbox the other week, I stumbled upon it and felt silly that I never got around to trying it WITH APPLES! I immediately wrote to her after I tested it with peaches the following week. And now I can’t wait to give it a go with apples this Fall because it’s that good.

You heard me up there: it’s the best.

(By the way– thank you for always sending me your favorite recipes. I promise I get around to them… at some point!)

I slightly altered the recipe after trying it for the first time. I decreased the oil and sugar and replaced some of the granulated sugar with brown sugar. You know the routine– brown sugar whenever and wherever we can! That flavor is just too good to NOT throw into a peach bundt cake. When I first tested the recipe, I felt that the cake wasn’t quite dense enough. I owe that to the super juicy nature of peaches; they released so much juice which made it more cakey (and sorta wet) than I’d like. Apples, like in the original recipe, don’t release half as much juice. So I decreased the added liquid (milk) to keep the bundt cake on the denser and more compact side.

Smooth as silk batter right here:

Peach bundt cake with brown butter icing recipe on

When I first tested the recipe, I was nervous about using oil instead of my go-to: creamed butter and sugar. Cakes made with oil usually have predominant flavors like spice cake, carrot cake, etc. So I was worried I’d miss the butter flavor. NOPE. WRONG. This cake has so much flavor that it’s almost unfair to all other bundt cakes. Even the bites without peach slices (there are very few) are bursting with goodness. Brown sugar + vanilla in every single bite.

And the bites with peaches? Consider your knees already weakened.

And you know what else? This peach bundt cake is unbelievably moist. And that’s after I decreased the added liquid and oil in the original apple bundt cake recipe. It’s the kind of cake that sticks to the bottom of your fork. Aka: the best kind.

Cinnamony peaches for peach bundt cake with brown butter icing recipe on

Here’s What’s Happening

So we have the bundt cake batter already made. Easy stuff that I mentioned above like oil, sugar, milk, vanilla… also flour, baking powder, eggs… the whole cake crew. But then there are the cinnamon peaches. Oh those peaches!

Cut a bunch of peeled peaches into chunks, mix them with a bit of sugar and a good dose of cinnamon, then layer into the bundt pan with the cake batter.

There’s 3 layers of cake batter + 2 layers of cinny-peaches.

What’s the point of layering? Layering the cinnamon sugar peaches helps ensure that almost every single bite is loaded with peach goodness. Or the lingering cinnamon swirl. 🙂

Peach bundt cake with brown butter icing recipe on

Smooth it all out and pop into the oven. This is a ginormous cake and, as a result, will take quite awhile to bake through in the oven. So don’t get nervous if it’s past an hour and the cake still isn’t cooked through all the way. That’s what happens with super moist, super thick, super supreme bundts!

Peach bundt cake with brown butter icing recipe on

Peach bundt cake with brown butter icing recipe on

The cake will rise up quite a bit, so make sure you’re using the appropriate size bundt pan. Too small and you’ll definitely have a bundt cake spillage situation happening! Make sure you’re using a 10-inch bundt pan or slighter larger.

What’s a bundt without some sugar on top? I wanted to dress this peach bundt cake up and vanilla icing just seemed so… vanilla. I wanted to go big. Something with serious wow-factor. Something to make you agree with me that this is the best bundt cake!! Brown butter will help us get there.

Brown butter never lets us down.

Brown butter icing on

Super moist peach bundt cake with cinnamon soaked peaches and delicious brown butter icing on top! Recipe on

It’s the same brown butter icing I use on these pumpkin oatmeal cookies. Remember those? I changed the ratios slightly to make sure I had enough for a large cake. Because butter is solid at room temperature, the glaze sets after several minutes. It becomes this thick caramel-nutty-buttery layer on top. And, like I said in the beginning of this post, you’ll want to eat it all day long.

This is your bathing suit’s worst nightmare.

Super moist peach bundt cake with cinnamon soaked peaches and delicious brown butter icing on top! Recipe on

Before you bundt:

  • I love this bundt cake pan. I’ve had it for 4 years and it’s the only bundt pan I use. It’s nonstick, but I still always add a little coat of butter or nonstick cooking spray to grease it. The bundt cake releases so easily. NEVER a crumb stuck. Plus, the shape is pretty.
  • Even though you’re not creaming butter + sugar together (where you’d need a mixer), I strongly recommend using a mixer for the cake batter. It’s thick and there’s quite a lot of it. A mixer makes it much easier!

Peach Bundt Cake with Brown Butter Icing


  • 3 cups (375g) all-purpose flour (spoon & leveled)
  • 1 Tablespoon baking powder (yes, Tablespoon!)
  • 1/2 teaspoon salt
  • 1 cup (240ml) canola or vegetable oil
  • 1 cup + 2 Tablespoons (225g) granulated sugar, divided
  • 1 cup (200g) packed light brown sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/3 cup (80ml) milk
  • 5 peaches, peeled and diced (about 2 and 1/2 cups)*
  • 1 teaspoon ground cinnamon

Brown Butter Icing

  • 6 Tablespoons (86g) unsalted butter
  • 1 and 1/2 cups (180g) confectioners' sugar
  • 3 Tablespoons (45ml) milk
  • 1/4 teaspoon pure vanilla extract


  1. Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
  2. For the cake: Whisk the flour, baking powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, 1 cup granulated sugar, the brown sugar, eggs, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the milk, and beat on low-medium speed it all until the batter is completely combined. Batter is thick, yet silky.
  3. Mix the remaining sugar, peaches, and cinnamon together in a medium bowl.
  4. Pour 1/3 of the cake batter evenly into the prepared bundt pan. Arrange half of the peaches on top (including any juices!). Pour another 1/3 of cake batter evenly on top, followed by the rest of the peaches. Finally, cover with remaining cake batter. Use a spatula to smooth over any exposed peaches as best you can.
  5. Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don't be alarmed if it takes a little longer in your oven.
  6. Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow to cool completely.
  7. As the cake cools, prepare the icing. Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning-- you'll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. See photo above for a visual. Once browned, remove from heat immediately and allow to cool for 5 minutes. (The butter will eventually solidify, so don't let it sit too long.) After 5 minutes, whisk in the rest of the icing ingredients until smooth. Add more confectioners' sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.
  8. Drizzle icing over cake before slicing and serving.
  9. Cover leftover cake tightly and store at room temperature for a couple days and/or in the refrigerator for up to 5 days.

Make ahead tip: You can make the entire cake ahead of time (before topping with icing). Cover cooled cake and refrigerate for up to 2 days. Bring to room temperature before icing and serving. Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.

Recipe Notes:

*Frozen peaches are OK as long as they aren’t overly wet. You can keep frozen or thaw. If thawed, blot them so they aren’t too wet. Still mix with sugar and cinnamon.

Reader recipe! With slight variations and adjustments. Thank you for sending me your favorite recipes!

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Super moist peach bundt cake with cinnamon soaked peaches and delicious brown butter icing on top! Recipe on

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Easy summer dessert recipe! Super moist peach bundt cake with cinnamon soaked peaches and delicious brown butter icing on top! Recipe on
Easy summer dessert recipe! Super moist peach bundt cake with cinnamon soaked peaches and delicious brown butter icing on top! Recipe on


  1. Made this today and it is DELICIOUS!!!!!

  2. I made this for company this weekend. It is DELICIOUS!! I am hoping you will post the apple one in the fall as well. I have a strict one serving rule for myself and I ate 3 pieces. YUM 🙂
    My husband asked where I got the recipe and when I said Sally, he and our 12 year old daughter had a look and said “Ah, Sally” cuz everything I make that is your is always a hit!
    Thank you

  3. Hey Sally! Your notes say to use at least a 10-inch bundt pan but the link to the one on amazon is a 9.5 inch. Which one is correct? Want to make sure I get the right pan!

  4. Made this today. Perfect! Delicious, moist, and easy to put together.

  5. this sounds beyond incredible! i love the addition of brown butter icing! flagging this to make on the weekend

  6. Sally, could you roast the peaches prior to baking them in the cake? My girlfriends and I are going to the farmers market this weekend, so I’m hoping to get a bunch of local Texas peaches!!

  7. Good morning Sally! This recipe reminds me of a German Apple Cake recipe that is made every year at Christmas, so of course I had to try this summer version! It was a hit at my church meeting last night. The peaches were perfectly sweet and made the cake so moist! You are spot on with this recipe! I am making it again this weekend for my family without the icing to see if they love it as much as our favorite holiday Apple version! Thank you!

  8. Hi Sally. I made this today and it was really good! Bundt cakes aren’t my thing coz they usually don’t bake uniformly for me but this came out just right. I added 1/2 cup of fresh strawberries just coz I’d bought some earlier and loved the combination with the peaches!

    I must say though that unlike you i missed the buttery flavour that your cakes usually have. There was nothing wrong with the oil but i just feel that the butter would’ve given an extra something! What measurement what you recommend for the butter if i were to replace the oil?

    • Hi Lisa! I don’t recommend the switch, but you can absolutely try. I’m unsure how much to use whether that’s creamed butter or melted butter. I haven’t tested it! Let me know what you try.

  9. I love all of your recipes and was so excited to try this. I used a nonstick 10″ bundt pan that I always use with success and also used spray as suggested.  The cake stuck in the pan and broke all apart, so I had to throw it out. The broken pieces that I tried had good flavor, but I could not serve it. Any suggestions?

    • I can’t imagine how on earth the cake would stick in a nonstick pan WITH nonstick spray! My only suggestion would be to use butter instead of spray? Was it fully cool?

  10. Thank you for the quick response. Yes, I let it cool for the 2 hours in the pan.  If I make it again, I will definitely try the butter to grease the pan. 

  11. I made this over the weekend and it was easy and delicious! I’d love it if you would also share the original apple cake recipe from which this was derived. Thanks!

  12. Hi Sally,

    Do you think this recipe could be used to make cupcakes or would they be too dense?

  13. Hi Sally,

    I have loved every single one of your recipes that I have made. They are always delicious and a hit. I did have a baking disaster with this cake. I’m so beyond bummed. I had showed the recipe to my mom, who very recently got out of the hospital. She needs to gain back weight. She hasn’t had an appetite. Then I showed her the cake in your blog post and she requested it. I used a Nordic ware, sort of detailed, non- stick pan. I used butter to grease the pan.  After the two hour cooling, it wouldn’t budge.  I used a damp, hot towel draped over the pan for 20 minutes. No luck, again. I repeated the hot towel, are you spatula to loosen the cake.  I’ve been put it back in the oven on 300° for 10 minutes. I finally was able to get it out of the pan. It wasn’t looking very neat after all that.  I’m going to keep this one. I’d like to make a new one for my parents, especially my mom. Any tips at all? Since I knew I wasn’t giving this to my parents,  I took a small taste. It was a bit dry. Do you think I over baked, used the wrong pan, or neeed to grease differently? I’m determined to try again. 

    • I’m surprised that even with a spatula, the cake wouldn’t loosen– do you think it’s because some sticky peach juices leaked out and stuck to the pan? I would try greasing AND flouring next time, that should help. For the dry taste– I’m surprised again! Though it’s because the cake was over-baked. I hope you give it another shot!

  14. Sally, made it again. I take it out of the oven very soon. Fingers, toes and peaches crossed.

  15. Sally, Thank you! Peach bundt cake perfection! My parents will love it. Of course, I’m having a piece with them! ♥️

  16. Hi Sally!

    I tried this recipe today and used a Nordic Ware pan for baking (do you know them? They are really cute!). Unfortunately the cake broke when I tried to remove it from the pan. Still delicious but not really nice to serve anymore. I only let it cool in the pan for about 10 minutes. The pan was fairly buttered. This already happened to me quite often with this particular pan. Do you think it is because of me not letting the cake cool completely? Other recipes call for removing the cake from the pan after baking quite soon, so I assumed I could try to remove this cake early as well. Is letting cakes cool completely before removing them from the pan key? How do you go about this? Also with other recipes?

    Thanks for your help. And besides all of the mess, the cake is truely amazing 🙂 I love your recipes!

    Love from Germany!

  17. OH WOW. So amazing, THANK YOU. I served to friends last night after dinner and they went quiet until one of them asked, “what…am I eating?” and then they all gushed about how amazing it is. One question – do you have any tips about getting it out of the bundt pan better? Mine came out in chunks (delicious chunks)

    • Use a quality bundt pan, grease and flour it well, and let it cool completely before removing 🙂 I’m so glad everyone enjoyed it!

  18. Sally, good afternoon!
     This looks fabulous but I have no milk. Could I use powdered milk? I have everything else, including fresh perfectly ripe Colorado peaches!


  19. Have you ever made this as mini bundt cakes? Do you have an idea on how many it will make?

  20. This cake was INCREDIBLE!!! Just in case anyone’s wondering, I cut the recipe in half (except for the icing… shhh) and baked it in an 8×8 baking dish. The time was about 25 to 30 minutes, same temperature. Just divine!

  21. Made this for the staffroom today to welcome everyone back to school and they went crazy for it. One teacher claims it is the best cake she’s ever had “and I’m not a young woman”! 

  22. I just made this cake and it was delicious. I did put thin slices of peach along the very bottom of the bundt pan before I started filling the pan just for some decoration. These were on the top when I turned it out of the plate. It turned out beautifully but would have been delicious just the way you write the recipe. I just wanted as much peach goodness as I could get at the end of the season.

  23. Hi, Sally! Can I use canned peaches for this recipe? We hardly get fresh ones where I live. Thank you!

    • Any chance you can get frozen peaches? There are notes on the bottom of the recipe how to use them. If you can only get canned I would suggest you get them in a sugar free syrup and then blot them well before using.

  24. Hi Sally! This cake sounds marvellous and I was wondering if I could use canned peaches? Or would it be best to stick with fresh peaches?

  25. Hi, Sally!

    I made this the other day and my two toddlers loved them! I’m curious, if I want to use the icing for a regular 9inch layer cake, should I double it? Triple it? Should I just add more confectioners to thicken it and more spread-y for cake frosting rather than just a glaze? Thank you!


    • Hi Jerica! I’m so glad you tried this brown butter icing and peach cake! I fear that if you keep adding confectioners’ sugar to thicken, the icing will just taste too sweet and you’ll lose a lot of that brown butter flavor. Instead, can you try my brown butter cream cheese frosting?

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