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:
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.
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!
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.
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!
Homemade peach bundt cake is super moist with cinnamon soaked peaches and a delicious brown butter icing on top!
- 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
- Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
- 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.
- Mix the remaining sugar, peaches, and cinnamon together in a medium bowl.
- 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.
- 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.
- 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.
- 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.
- Drizzle icing over cake before slicing and serving.
- 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 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.
- 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.
- This is a recipe from a reader with slight variations and adjustments. Thank you for sending me your favorite recipes!