This extra moist peach Bundt cake is packed with cinnamon-spiced peaches and topped with smooth brown butter icing. This is the kind of cake you want to enjoy all summer long when peaches are in their prime. Peach cobbler is another seasonal favorite!
One reader, Barb, says: “I made this last Summer for foodie friends. They paid it the highest compliments. 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. I’m making this again next weekend for a dinner party. ★ ★★★★”
Tell Me About This Peach Bundt Cake
- Flavor: This peach Bundt cake tastes like a combination of your favorite buttery pound cake and a slice of fresh peach pie. Delicious juicy bites of sweet summer peaches and warm cinnamon spice sweeten the deal, and the thick, nutty layer of brown butter icing takes the cake’s flavor to the next level. What a combination!
- Texture: Thanks to the juice from the peaches as well as the oil in the cake batter, this cake is extra moist and smooth as silk. It’s soft and dense, but not nearly as heavy as pound cake. Every single bite is absolutely loaded with tender peaches. It’s basically our apple Bundt cake, but dressed up for peach season!
- Ease: In this recipe, you are simply mixing up the batter and layering it with the peaches into a greased Bundt pan. Bakers of any skill level can absolutely handle this cake.
- Time: Prepping this recipe is fairly quick, but the bake time is long due to the cake’s large size. Don’t get nervous if it’s past an hour and the cake still isn’t done– that’s what happens with super moist, super thick, super supreme Bundt cakes.
Our favorite Bundt pan: If you need recommendations for a new Bundt pan, I highly recommend this 10-inch Bundt pan. I’ve been using it for years– great quality, great price, easy to hold, and lovely shape. Even though it’s nonstick, we always grease it just to be safe.
Recipe Testing This Peach Bundt Cake
- Layer in the peaches. As noted in the printable recipe below, mix the peach chunks with some sugar and cinnamon, then layer it into the prepared cake pan with the batter. This is how we start peach quick bread, too. The layering is the TRICK! You see, layering the peaches helps ensure that almost every single bite is loaded with them. You’ll end up with 3 layers of cake batter and 2 layers of peaches.
- Proper ratio of ingredients. The inspiration from this recipe came from a reader who emailed my team and I her recipe for apple cake. When we tested the recipe with juicy peaches instead of apples, the extra juice created a cakier texture that wasn’t ideal. So I decreased the amount of liquid (milk) to keep the Bundt cake on the denser/more compact side and also swapped some of the granulated sugar with brown sugar for more flavor.
- Use a mixer. Even though you’re not creaming butter and sugar together in this peach cake recipe, I strongly recommend using a mixer. The cake batter is thick and there’s quite a lot of it– a mixer makes mixing easier.
Brown Butter Icing
The finishing touch on this summer dessert is our brilliant brown butter icing. Have you ever used brown butter in a recipe before? Preparing it is easy because all you’re doing is stirring butter as it gently cooks on the stove. It adds a remarkably nutty flavor to anything it touches. After the browned butter cools for a few minutes as directed in the recipe below, whisk in the rest of the icing ingredients.
Because butter is solid at room temperature, the icing eventually sets– kind of like donut icing. I use this brown butter icing all the time on these apple blondies and these pumpkin oatmeal cookies. (Though we did make some quantity changes to accommodate this enormous cake!)
More Summer Dessert Recipes
- Brown Butter Blueberry Peach Crisp
- Strawberry Shortcake
- Ginger Peach Pie
- Mixed Berry Galette
- Key Lime Pie
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!