Peach Bundt Cake with Brown Butter Icing

overhead image of peach bundt cake with brown butter icing on a serving plate

slice of peach bundt cake on a teal plate

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:

cake batter in a glass bowl with a hand mixer

chopped peaches with cinnamon and sugar in a glass bowl

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.

close up image of peach bundt cake batter in a bundt pan

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 in a bundt pan after baking

2 images of brown butter in a skillet and brown butter icing in a glass bowl

drizzling brown butter icing onto peach bundt cake on a white cake stand

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.

slice of peach bundt cake on a teal plate with a fork

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!
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overhead image of peach bundt cake with brown butter icing on a serving plate

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


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


  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.


  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!

side view of peach bundt cake on a serving plate


  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!

    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:

    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.

    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.

  10. This cake turned out ok, but crumbled a lot when I flipped the pan. I let it cool for 2 hours before inverting it, and I thought maybe it crumbled because it was too cool when I inverted it? I followed the directions exactly, so I don’t know what could have gone wrong. I have never had a bundt cake fall apart so much.

    1. Just me 2 cents from having a cake business. 2 hrs is tooling to cool a cake. It should be cooled for only 10- 15 min, running a knife ( I use a plastic knife) around the sides and invert it out of pan to continue cooling. Cooling in the hot pan, it continues to cook . And is always difficult to get out of the pan. Cakes stay nice and soft . I didn’t see an answer, so I hope that helps. I’m going to make this cake this weekend.

      1. Sorry for all of the typos above- yikes! I got distracted here. I will add, that I have cooled these cakes that are this heavy / dense 25 minutes and that is probably better with the fruit filling.

      2. Stephanie @ Sally's Baking Addiction says:

        Hi Pam, We prefer to let this particular bundt cake cool in the pan to prevent sticking when inverting it. If there is a method you prefer and it works well for you, by all means– go for it! 🙂

  11. I can’t wait to try this but making things in a bundt pan is not my favorite. It never seems to come out well for me. Do you think I can make this in a loaf pan (or two) if I watch the time? Just wondering your thoughts!
    Thanks so much. I absolutely love everything I have made on your website!!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Mary, Yes! We haven’t tested this recipe in loaf pans, but typically a bundt cake recipe can be evenly split into 2 9×5 inch loaf pans. The bake time is usually a little shorter. Enjoy!

  12. Emily Ferguson says:

    I just made this cake – it is heaven!!

  13. Jessica Ogle says:

    My husband (who is a HUGE peach fan) said that this was the best cake that I have ever made! Thank you for the recipe! I wouldn’t change a thing.

  14. Just made this and it’s amazing! It took about 80 mins in my oven but is moist and perfect! Kids love it too. How do you get your icing to look so good on the cake? Mine looks a total mess but at least its delicious!

  15. This is a super yummy cake, perfect for summer! Love how the peaches are layered in and that cinnamon flavor! Plus I could eat the brown butter icing straight with a spoon! I followed the recipe exactly except for releasing the cake from the Bundt pan. I used a Nordic Ware bundt pan and have never had one stick yet! I used Bakers Joy spray, and then a pastry brush to get into all the nooks & crannies, then coated it with a dusting of flour(a trick I learned from Orson Gygi). I let it cool for half hour in the pan then flipped it to cool on a rack. Released perfectly!

  16. Jessica Thomas says:

    Turned out so good, everyone loved it and it was even better a couple days later

  17. Can I use butter instead of oil?

    1. Stephanie @ Sally's Baking Addiction says:

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

  18. Absolutely delicious. But like others, mine didn’t look as good as the pictures. Part of the cake stuck to the bundt pan. Not sure if the oil makes the cake so moist but provides less structure for the cake given the fruit or if I used too many peaches. I might try making this with butter to see if that makes a difference or do a combination of butter and vegetable oil. Also, baking in a rectangle pan and putting the icing on top would solve the problem. Either way, everyone loved the flavor and moistness of the cake. Definitely would make again!

  19. Adeola Folayan says:

    Made this cake last week and it was an absolute delight. The batter was soooo delicious and the finished product was perfect!
    New to baking and my first time making a Bundt cake. I’m so excited to try other recipes!
    Thanks a lot for sharing your immense knowledge!

  20. Hello,

    Can I use cake flour with this cake?

    Thank you!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Karen, I don’t recommend it. Cake flour is a little too light to hold up to the weight of this batter.

  21. Silvette P. Bullard says:

    I can’t wait to try this cake! How long can this cake sit at room temperature? What is the best way to store the cake? Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Silvette, this cake can be stored at room temperature for a couple days and/or in the refrigerator for up to 5 days. Cover tightly with plastic wrap (we love Press n Seal) or in an airtight container. Hope you enjoy the cake!

  22. This was amazing!! I made it with some of our peaches and it tasted so good! Would definitely make again

  23. What other nondairy icing would go well with this peach cake please? I can’t use butter, but I can use nondairy milk and make a different icing.
    Also is it better to defrost frozen peaches or keep frozen?
    Thank you as always!

    1. Trina @ Sally's Baking Addiction says:

      Hi Brenda! You could use a simple vanilla icing (with a non-dairy milk) instead! See recipe notes for details on using frozen peaches – either way is fine. Hope you love this cake!

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