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!
Print
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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

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!

side view of peach bundt cake on a serving plate

197 Comments

  1. Alicia Gray says:

    Sally, I swear with each new recipe you outdo yourself. I can’t wait to try this!!! Brown butter icing??? What!? This recipe is giving me so much joy.

    By the way – did you ever receive a box of Australian foods? I did send you some after emailing you a couple months back but forgot to ask you if you received them! Anyway, I hope you enjoyed them if they made it to you safely 🙂

    Alicia

    1. I’ll email you separately about that! Thanks Alicia 🙂

  2. I have to ask because I’ve been eyeing all the peach recipes on your blog for the past week (I made the peach streusel muffins last summer!). Is there an easier way to peel peaches than to blanch and then dunk in ice water? My sister somehow is able to peel them with a knife??? I have never been able to figure out how she does that. I’m now 39 weeks pregnant and with everything caught up have tried to make some time go by with baking. I made your apple galette today! Turned out good except I poured a brown sugar cinnamon simple syrup over the ENTIRE thing, not just the filling before I baked it. Burnt edges stuck to parchment paper was not fun haha but other than that dumb mistake, it was awesome! I may try a peach recipe tomorrow, if I don’t have to blanch those darn peaches… lol

    1. Last summer while heavily pregnant I made a big pan of brownies, and forgot to add the flour. Darn pregnancy brain. They were not edible.

    2. I completely understand pregnancy brain. Like… making scones and forgetting to add the blueberries. Or forgetting what I was saying mid sentence. Or literally missing my street and driving right past it. HA!! 

      For peaches– man I wish I had a trick up my sleeve. Does anyone? I just use my vegetable peeler. It works well enough for me, but I’d love something easier!

      1. I always blanch my peaches. Boil water, cut a little X in the bottom of peach, drop peaches in for a couple minutes, then put them in an ice bath. I swear, the skins just fall right off!

      2. I don’t know if my vegetable peeler would work or not. I thought I got this really good one from Williams Sonoma but I swear it doesn’t even like to peel apples well. Which peeler would you recommend? Thanks so much! I hate blanching for the simple reason it creates to many dishes in my tiny kitchen lol and I hate doing dishes!

      3. I have two of them and this one is my favorite! https://www.amazon.com/OXO-Good-Grips-Swivel-Peeler/dp/B00004OCIP

  3. Andrea @ Cooking with a Wallflower says:

    Omg! I love peaches, and I love that you incorporated them into this bundt cake! And that brown butter icing <3 I think I'm going to have to invest in a bundt cake pan now.

  4. Hi, Sally!

    Can we use canned peaches here? Fresh peaches are super expensive here in the Philippines. Thanks.

    1. I don’t recommend it– fresh is best! If you *do* try canned, I would blot them dry. If they’re super sweet, maybe just mix with cinnamon.

  5. Nice recipe. I am just tempted to try this one soon!!

  6. Bundt cakes are so gorgeous, and I always love their texture more than regular cake…and this one looks so good! I don’t think I’ve ever had peach cake of any kind, so I need to try it pronto 😉

    1. I agree– I prefer bundt cake texture too! This one is in the middle of pound cake and regular cake. So good!

  7. Jenny from jennyisbaking.com says:

    I love the fact that you actually try out recipes from readers, it touches my heart! So nice to know you care.
    And how you make this look so super good is beyond me. I love peaches so this one is a keeper! 

    1. I feel like having recipes sent to me is like a normal person’s equivalent of getting a surprise package in the mail or something. haha! I love it. I hope you try this one!

  8. Patricia @Sweet and Strong says:

    Yum, peaches are probably my favorite Summer fruit.  And that brown butter icing sounds amazing!  I could probably just eat a bowl of that!

  9. I love that you used a reader’s recipe!
    Would canned peaches be too “wet” for lack of a better word.

    1. Too wet. I recommend fresh 🙂

  10. Sally your recipes are the only ones that turn out perfectly every.time. I’ve never heard of a peach cake, and absolutely LOVE browned butter (thanks to you)! Looking forward to making this soon.

    1. I’m excited for you to try this one!

      1. I made this cake Sunday and the flavor is out of this world delicious! Unfortunately I borrowed my grandmother’s old bundt pan and the top half stuck inside the pan! My husband ate it anyway and is still talking about how good it was. I’ll try it again after purchasing a new pan. Thanks for sharing!

      2. so happy you tried it!!

  11. Hi Sally,
    Honestly with peaches being in season now, this recipe literally makes my mouth water. Drool is not so pretty at work. HAHA Love this and will try it. Yum! ~smile~ Roseanne

    1. HA!! Let me know when you try it!

  12. Katie @ Katie's Time Travelling Kitchen says:

    Oh this sounds and look absolutely delicious! I most definitely will be giving it a go this summer, thanks for such great recipe. I might try it with nectarines as well!

    1. Nectarines would be great too! Let me know if you try it 🙂

  13. This looks amazing! Can’t wait to try! Must be a peachy day as I just made peach scones! I was inspired by yesterdays scone video, so I went rogue with peaches! lol

    1. I’m in the mood for peach scones– and I have a dozen ripening on the counter now!

      1. Please do a video and post when you do peach scones. I missed the blueberry live video…and I have 7 foot tall blueberry bushes just full of blueberry. But not ready to pick. But I’m in Georgia so peaches everywhere. Also can you send link to blueberry scone video I couldn’t find it. I can’t claim pregnancy brain, only breast cancer chemo brain. I’m great full food has a taste other than platinum again. A metal peach would be yuky.

  14. Tracy Groot says:

    Oh my lands! I feel a little light headed. Everything about this recipe says it’s one of THOSE recipes. Bless you, child! 

    1. Enjoy enjoy! 🙂

  15. Hi Sally,

    I’m wondering if any/all of your layer cake and cupcake recipes can be made in a bundt pan. Are there any adjustments that need to be made? I’m specifically interested in turning your snicker doodle cupcakes into a bundt cake first. Thank you for such wonderful recipes and baking tips. I’ve grown so much as a baker because of you!

    1. Hi Ashley! That’s a great question and it depends on the recipe. Some layer cakes are 2 layers, 3 layers, 4 layers… some cupcakes make 1 dozen, 18, 2 dozen. So, again, it really depends. I would make 2 batters for that cupcake recipe (do not double, make 2 batters) then add to the bundt pan.

  16. Sally, can I make this recipie with apples. Peaches are not a favorite in my house.

    Thanks

    1. Sure thing! Same exact recipe and amount of chopped peeled apples.

  17. Connie Griffin says:

    Can’t wait to make this one–your recipes never let me down! I peel my peaches this way: cut them in quarters (removing the pit), and then put the edge of my knife blade (nearest the handle) at the cut pointy end of the peach (which is what would be the closest area to the pit). I slip the knife barely under the skin with my thumb on the skin (sort of a grasp with thumb & knife). Then I pull up and away to skin it. If the peach is perfectly ripe the peel will come right off with little effort and without pulp stuck to it. Hope this works for you!

    1. Thank you so much for the tip!!

  18. Kelly Senyei @ Just a Taste says:

    All those peaches and brown butter icing are calling my name! Looks so delicious, Sally! 

    1. Thanks Kelly!

  19. Just wondering if frozen peaches would be a more acceptable alternative to canned if fresh aren’t available? They’re not as wet as canned.

    1. Hi Cindy! Frozen peaches would be fine as long as they aren’t overly wet. You can keep frozen or thaw– but again, I would blot them so they aren’t too wet. Still mix with sugar and cinnamon.

  20. Melissa Griffiths says:

    So fun to see your readers’ influence in your recipes! This one looks divine, and you’re so right – bathing suit’s worst nightmare!

  21. Paige Flamm says:

    This cake looks incredible! I need it in my life!

    Paige
    http://thehappyflammily.com

  22. Emily Prueitt says:

    Oh my! This looks incredible! With peaches being my absolute favorite fruit, I CAN’T wait to make this recipe come August-peak Colorado peach (the best peaches 😉 ) season! Thank you for a stellar recipe, sally!

  23. I see that you recommend against canned peaches, but what about frozen peaches? Will they have the same problem?

    1. Frozen peaches would be fine as long as they aren’t overly wet. You can keep frozen or thaw– but again, I would blot them so they aren’t too wet. Still mix with sugar and cinnamon.

  24. Brittany Hollie says:

    OMG! That’s my initial reaction to reading the title. Brown butter is one of my favorite flavors, but to make icing out of it…I HAVE to try this cake very soon. I’m going to try to turn this into a whole wheat cake using my organic white whole wheat flour, fingers crossed that I can nail it like yours! The cake looks perfect and I love how you layered the peaches into the batter.

    1. Have fun baking it! Let me know how you like it with your alterations.

  25. I’m traveling at the moment and you just made me wish I was back already so I could bake this!

  26. Peaches just like tomatoes, best way to peel is slightly blanch them. Put an X on one end then peel down. Everything comes off easy. Heating water and blanching less I’m than peeling them. Maybe Sally can try when she does peach scone recipe for video.

  27. Laura | Tutti Dolci says:

    So pretty, Sally! I love a peach bundt and that brown butter icing is everything!

  28. Peach baked goods are my favorite.  I wait all year for peaches to come into season.  Gosh, this sounds amazing! Anything resembling coffee cake/bundt cake is my kind of cake…  Thoughts on subbing a lemon icing for the brown butter?  I am just not a super sweet frosting kind of girl.  Think the flavors would all work? 

    1. If you like the flavors of peach and lemon together, by all means try it! 🙂 Enjoy!

  29. It is in the oven right now! Not hard at all and I can’t wait to taste it! What a wonderful way to use those summer peaches!

    1. I’m excited for you to try it!

  30. Hi Sally
    I have this peach bundt in the oven now and am wondering why your recipe states to keep the cake in the pan for two hours after removing from oven vs the typical 10 or 15 minutes in most bundt recipes.  It bakes for a long time so I’m puzzled.  Thank you so much. My kitchen smells so good. 

    1. I prefer to let the bundt cake cool in the pan to prevent sticking when inverting it. If there is a method you prefer, by all means– go for it!

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