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 this 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.
My 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 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.
Can I Make This Peach Bundt Cake in a Loaf Pan?
Absolutely, but I recommend halving the recipe for an 8.5×4.5 inch or 9×5 inch pan. The bake time is similar to peach bread and you can use a toothpick to test for doneness. For best success, however, just make the quick bread recipe and top with today’s brown butter icing. Feel free to halve the icing.
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 apple blondies, pecan sugar cookies, and these brown butter 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
- Peach Pie & Peach Crumble Pie
- Mixed Berry Galette
- Key Lime Pie
Peach Bundt Cake with Brown Butter Icing
- 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 (spooned & leveled)
- 1 Tablespoon baking powder (yes, Tablespoon!)
- 1/2 teaspoon salt
- 1 cup (240ml) 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
- 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.
Notes
- 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.
- Loaf Pan: You can halve this recipe and bake it in an 8.5×4.5 inch or 9×5 inch loaf pan. The bake time is similar to peach quick bread and you can use a toothpick to test for doneness. For best success, however, just make the quick bread recipe and top with today’s brown butter icing. Feel free to halve the icing.
- This is a recipe from a reader with slight variations and adjustments. Thank you for sending me your favorite recipes!
Keywords: peach Bundt cake
I used cream instead of milk in both the cake and the brown butter icing. My husband and I just ate a slice, and it’s delicious! Great recipe.
★★★★★
Hi Sally!
I love your peach Bundt Cake! I’m a lover of cream and half and half in recipes when I can use them. Have you tried either cream or half and half in this cake instead of the milk? I wonder if it would work well or if it would decrease the moisture in the cake, since the cream and half and half are thicker. Please let me know your thoughts!!
Hi Melinda! I haven’t tried either, but both would likely produce a very dense cake. If any, you can try subbing in the half-and-half.
I just made it, and it was delicious (next time I will leave the cake longer in the oven. Mine was a little bit undercook in the middle ( I left it in for 57 min) I got anxious and took it out hehe.
This was my first time trying brown butter icing and now I am inlove, incredibly good. Great recipe. Thank you so much for sharing this.
★★★★★
Made this today using fresh local white peaches, and holy moly is it delicious! Had a friend over who “doesn’t like hot fruit” and she raved and raved about. Another one of your recipes to add to my keeper file. Thanks!
★★★★★
I baked this one up this weekend, so good! I forget which other recipe with the brown butter icing I’ve made, but that stuff never disappoints! This is the perfect cake when you’re in the mood for peaches.
★★★★★
Oh my what a beautiful and delicious cake!
So glad I tried this recipe. I did mess one thing up and I put all the peaches in the batter instead of layering it. However it turned out moist and delicious. I only left in cool in bundt pan for 20 minutes and it came out perfect. Thanks!
★★★★★
Sally I made this with frozen peaches but I ran them through my food processor first and chopped them up fine and just beat them up in my batter. I used my tube pan and only had to cool it 15 minutes before dumping out on my cooling rack and it turned out very well. Using Bakers Joy I had no problems with sticking. This way the flavor was in every bite! Thx.
I made this exactly as written for my own birthday cake! It did not disappoint!!! I forgot to peel the peaches but it was still so very good. And the icing….I would eat it on anything. I have a fig tree in my yard so I am thinking of trying this with fresh figs in place of the peaches. Thanks for another winner Sally!
I let my daughter pick out what she wanted to make with our fresh peaches, and she chose this! It was fantastic!! Half the bundt cake got stuck in the pan, but we all just dug in and ate it! lol
Thanks for another fantastic recipe!
★★★★★
When I had extra peaches, I knew just where to go- your site. As always you don’t disappoint. This is a wonderful cake. It’s so moist. I made two half bundts and used your vanilla icing.
★★★★★
OMG!!! I have made that apple recipe you refer to for years and it never occurred to me to use peaches! It was incredible. Also, WHERE HAS BROWN BUTTER ICING been my entire life! It is MAGICAL!!!
We loved it. I wonder what toasted pecans would do if I put them in with the peaches.
The brown butter frosting is really good on the bundt cake.
Corinne
★★★★★
Toasted pecans would be incredible in this peach Bundt cake! I recommend 3/4 – 1 cup chopped toasted pecans.
Hi. I would like to try this but I am not thrilled about a brown butter icing. Do you have a suggestion on how to make just a simple powdered sugar, vanilla and milk glaze? Do you have a recipe for that?
Hi Anne! Here’s my vanilla icing recipe.
This cake is incredible. I’ve made a lot of your cakes and this is one of the best! I baked it and month ago after I got a case of fresh Georgia peaches–froze it, followed instructions to unfreeze it, and had it today. It was my first time freezing a cake and I was a little nervous, but it maintained its freshness and moisture! Thank you for your baking inspiration and wonderful recipes.
Hands down the best bundt cake I’ve ever had! Made with local peaches and it was perfect. So moist and the icing was amazing! Thank you for yet another perfect recipe Sally!
Hi, Sally! Can I use canned peaches for this recipe? We hardly get fresh ones where I live. Thank you!
Any chance you can get frozen peaches? There are notes on the bottom of the recipe how to use them. If you can only get canned I would suggest you get them in a sugar free syrup and then blot them well before using.
I just made this cake and it was delicious. I did put thin slices of peach along the very bottom of the bundt pan before I started filling the pan just for some decoration. These were on the top when I turned it out of the plate. It turned out beautifully but would have been delicious just the way you write the recipe. I just wanted as much peach goodness as I could get at the end of the season.
This cake was INCREDIBLE!!! Just in case anyone’s wondering, I cut the recipe in half (except for the icing… shhh) and baked it in an 8×8 baking dish. The time was about 25 to 30 minutes, same temperature. Just divine!
OH WOW. So amazing, THANK YOU. I served to friends last night after dinner and they went quiet until one of them asked, “what…am I eating?” and then they all gushed about how amazing it is. One question – do you have any tips about getting it out of the bundt pan better? Mine came out in chunks (delicious chunks)
Sally, Thank you! Peach bundt cake perfection! My parents will love it. Of course, I’m having a piece with them! ♥️
Hi Sally,
Do you think this recipe could be used to make cupcakes or would they be too dense?
Much too dense. Stick with Bundt cake 🙂
I love all of your recipes and was so excited to try this. I used a nonstick 10″ bundt pan that I always use with success and also used spray as suggested. The cake stuck in the pan and broke all apart, so I had to throw it out. The broken pieces that I tried had good flavor, but I could not serve it. Any suggestions?
I can’t imagine how on earth the cake would stick in a nonstick pan WITH nonstick spray! My only suggestion would be to use butter instead of spray? Was it fully cool?
Hi Sally. I made this today and it was really good! Bundt cakes aren’t my thing coz they usually don’t bake uniformly for me but this came out just right. I added 1/2 cup of fresh strawberries just coz I’d bought some earlier and loved the combination with the peaches!
I must say though that unlike you i missed the buttery flavour that your cakes usually have. There was nothing wrong with the oil but i just feel that the butter would’ve given an extra something! What measurement what you recommend for the butter if i were to replace the oil?
Hi Lisa! I don’t recommend the switch, but you can absolutely try. I’m unsure how much to use whether that’s creamed butter or melted butter. I haven’t tested it! Let me know what you try.
Made this today. Perfect! Delicious, moist, and easy to put together.
I made this for company this weekend. It is DELICIOUS!! I am hoping you will post the apple one in the fall as well. I have a strict one serving rule for myself and I ate 3 pieces. YUM 🙂
My husband asked where I got the recipe and when I said Sally, he and our 12 year old daughter had a look and said “Ah, Sally” cuz everything I make that is your is always a hit!
Thank you
Made this today and it is DELICIOUS!!!!!
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.
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!
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!
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.
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.