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

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. (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. 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 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

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

Layer in the 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 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 huge 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

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

I used the same brown butter icing I use on these pumpkin oatmeal cookies. 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.

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!
Print

Peach Bundt Cake with Brown Butter Icing

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Total Time: 5 hours
  • Yield: serves 10
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

Homemade peach bundt cake is super moist with cinnamon soaked peaches and a delicious brown butter icing on top!


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

Instructions

  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.

Notes

  1. Make Ahead Instructions: 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.
  2. Peaches: 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.
  3. This is a recipe from a reader with slight variations and adjustments. Thank you for sending me your favorite recipes!

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

180 Comments

  1. I have just popped this cake in the oven, and the batter was super delicious.
    Over the past few years, my son has requested a strawberry cake for his birthday, and your version of that cake has been such a hit with my family, especially because there was no jello, or food dye.
    So imagine my shock when my 4 year old asked for a peach cake! I am so thankful that you have one on your blog, and I am really looking forward to tasting it this evening. (Though, my dad was a little disappointed that there wouldn’t be a strawberry cake this year… So I will probably just make that too and send it home with him)
    Thank you so much for sharing your deliciousness with my family!

    1. There’s always room for more cake! Thank you so much for the thoughtful comment, Marcie. I appreciate it!

      1. I am following up to give it a 5 star rating. This cake was very good. I followed the recipe exactly, though I used frozen peaches from our summer haul. I also measured using grams, and it turned out fantastic. I will definitely make it again. My dad didn’t even miss the strawberry cake! haha And neither did I.
        Thank you!

  2. I made this last Summer for Foodie friends. They paid me the highest compliment by calling this cake “culinary crack”. I am a novice cook at best, but your recipes are so easy to follow and turn out so reliably good. the Brown butter icing was so delicious. Making this again next weekend for a dinner party.

  3. Barbara Harris says:

    The first time I made this cake I was skeptical because I thought I would ruin It by having only frozen peaches. After that I made an Apple layer cake with this recipe. I though both would fail but this recipe is great. Today I’m going to try to make this batter into a pineapple upside down bundt cake . This is the best cake recipe I’ve ever used. I don’t buy boxed cake mixes because to me they just don’t hold up as well as this recipe. It is versatile. Thank you for sharing this with everyone who loves to bake.

  4. This cake was delicious! I was looking for something summery to bring to a small dinner party and this was it! So good, I took half of it home with me. I was wondering if you could cut the oil by substituting applesauce for some of it?

    1. Hi Thomas, I’m so glad that this cake was s hit! I fear reducing the oil in the cake would result in a dry/rubbery texture. If you wish to try it I would start by replacing only 1/4 cup of the oil with applesauce. Let me know how it goes!

  5. Hi! A friend has requested a lychee cake for her birthday and I thought this could be a good base recipe, and I’ll substitute out the peaches for lychees. Do you think that would work? And thank you, I love your site!

  6. Hi Sally, I baked this today in my Nordic Ware 10 cup capacity bundt pan. It domed over the top of the pan at least 3 inches. nothing spilled over the sides but it kept rising while baking, it’s massive. Do you think this could do with the shape of the pan (linked at the end of comment)? Or possibly from the really juicy fresh peaches I used? Any tips are greatly appreciated!
    Thanks!
    Kaelyn

    1. Hi Kaelyn! Thank you so much for trying this recipe. It’s one of my favorites, so I’d love for you to try it again. The link didn’t seem to come through, but I wonder if whatever design the pan had simply prevented the cake from baking evenly. The peaches may also have released extra juices if they were very juicy and wet. More moisture means more batter (or simply a wetter batter) which is likely why the cake overflowed. If you use this pan again, try removing 1 cup of batter and using it to make a couple cupcakes on the side.

  7. Bridget Ceredon says:

    Sally,
    Could I substitute coconut oil with canola oil?

    1. Hi Bridget, You should be able to use melted coconut oil in place of the vegetable oil.

  8. THIS WAS AWESOME!!!
    So easy to bake and turned out great!!!

  9. I’m planning to make this tomorrow but was hoping you could help answer a couple questions for me before I do! I was planning to halve the recipe. If I do that – should I still be baking in my Bundt or switch to some other pan and if the latter is okay then which would you recommend? Also, how would it affect baking time? thanks!!

    1. Stephanie @ Sally's Baking Addiction says:

      If you half the batter you will need a smaller pan. We haven’t tested it but you can use our post on Cake Pan Sizes & Conversions to help calculate how much batter to use for different sizes.

1 2 3 4

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×