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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

Peach bundt cake with brown butter icing recipe on sallysbakingaddiction.com

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 sallysbakingaddiction.com

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

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 sallysbakingaddiction.com

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

Ingredients:

  • 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

Directions:

  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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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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

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

116 Comments

Comments

  1. Sarah Farr on July 6, 2018 at 1:18 pm

    Hi! want to make this recipe tonight but realized I left my bundt cake pan at my moms and don’t have time to get it. Is there a different pan I can successfully make this recipe in? I have a couple springform pans or just regular 8 inch circle pan that I could divide the recipe into? Thanks for the advice!

    • Sally on July 9, 2018 at 10:01 am

      Hi Sarah! You can use a few regular 8-inch cake pans to make a layer cake. A 9×13 cake pan *should* be the right size. If you have extra batter, make a couple cupcakes on the side!

  2. Megan on July 9, 2018 at 3:37 pm

    Hands down the best bundt cake I’ve ever had! Made with local peaches and it was perfect. So moist and the icing was amazing! Thank you for yet another perfect recipe Sally!

  3. Irene on July 10, 2018 at 11:01 pm

    Hi Sally, love all your recipes. Just wondering what other fruit I can make with this recipe.

Reviews

Questions

  1. Joanna on May 10, 2018 at 10:24 am

    Hi Sally, I’m planning on making this cake for Mother’s Day on Sunday and was wondering if the cake works better with a firmer peach or a more ripe peach? Thanks 🙂

    • Sally on May 10, 2018 at 10:41 am

      Hi Joanna! What a lovely cake for Mother’s Day. Ripe peaches are excellent because of their taste, but firmer peaches work just as well. Use whichever!

  2. Assunta Rosa Maria Sagnelli-Olivier on June 27, 2018 at 2:45 am

    I have just bought a mini bundt cake tin and was wondering if I used this recipe and replaced the peach with something smaller? Any idea?

  3. Eve on July 1, 2018 at 5:05 pm

    I made the glaze with margarine. At first the glaze looked thick and creamy but once I poured it over my cooled cake it separated. What went wrong?

    • Sally on July 2, 2018 at 11:43 am

      Hi Eve! It sounds like the glaze separated from the extra moisture found in margarine. I strongly recommend using butter.

  4. Sarah Farr on July 6, 2018 at 1:18 pm

    Hi! want to make this recipe tonight but realized I left my bundt cake pan at my moms and don’t have time to get it. Is there a different pan I can successfully make this recipe in? I have a couple springform pans or just regular 8 inch circle pan that I could divide the recipe into? Thanks for the advice!

    • Sally on July 9, 2018 at 10:01 am

      Hi Sarah! You can use a few regular 8-inch cake pans to make a layer cake. A 9×13 cake pan *should* be the right size. If you have extra batter, make a couple cupcakes on the side!

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