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 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.
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 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.
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
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) 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.
- 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
Reader Comments & Reviews
I would like to make this cake using some homemade peach butter. Can I substitute peach butter for some of the oil?
Hi Mj, We don’t recommend it. Replacing or reducing the oil would result in a a dry/rubbery texture. Best to stick to the recipe here.
Hi, Sally! I love this recipe, my nieces and nephew love it as well. And they could get enough of the brown butter icing! However, I’d like to make it into a loaf. How much cooking time would it need? Thank you so much.
Hi Marianne, we’re so glad this recipe was a hit! 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!
Sounds delicious. Can I substitute Flour with gf 1-1 flour?
Hi Suzanne! We haven’t tested this recipe with GF flour but let us know if you do!
A phenomenal summer cake! Just a little something different, and the flavors are wonderful. Thanks for the recipe!
We made this using fresh peaches from The Peach Truck. It was so good. The icing tastes amazing! I think next time I will add more peaches though. Two and a half cups weren’t quite enough. Mine settled to the bottom while cooking. But everyone loved it just the same.
I made this for a potluck using gluten free flour. It was excellent and several people asked for the recipe. We ran out of time to make the brown butter icing so just used regular. Next time I’ll brown it and I’m sure it will be even better.
Can I bake this as a sheet cake (13×9 inch)? I don’t have a Bundt cake currently and would love to try this recipe! How long do you think it’ll take in the oven?
Hi Sarah! A 9×13 cake pan *should* be the right size. If you have extra batter, make a couple cupcakes on the side! Same oven temperature, the bake time would be a little quicker.
Love this cake! The icing is amazing. The cake is perfectly dense. I actually think it’s a little better the next day.
I buttered and floured the pan and let it sit for about 1.5 hours and it came out of the pan perfectly. I baked it for 55 minutes and the top (bottom is pan) is a little bit dry so next time I’ll start checking it around 45 minutes. I added toasted pecans. I did a half cup but next time I’ll up it to 3/4 cup. Thanks for this amazing recipe!
I don’t have a Bundt pan. Of course, I can buy one, but wonder if I could use another kind of pan. Any recommendations? Also, note that your link to the pan on Amazon doesn’t work.
I substituted have of the oil with melted butter and it gave the cake a nice texture…not too dense. I think my peaches could have been a bit sweeter but it still tasted good. Might try a thin layer of cream cheese frosting next time.
Yum! This was so good. I didn’t have peaches, so I used strawberries and a mango instead and it was fantastic. I did end up over baking it a little. I think my cake tester was picking up the fruit and made me think it wasn’t cooked through, I left it in about 75 minutes, it came out looking like a chocolate cake, but the inside seemed cooked perfectly. Also, I didn’t have time for the 2 hours of cooling in the oven. I just took it out and ran a knife along the edge and then flipped it after 15 minutes and it came out no problem. I used a Nordicware with an intricate design and it kept it’s shape nicely. Icing was so easy and was also great. Will be using this recipe again!
Could this cake be made with canned peaches?
Hi Anne, 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 we would suggest you get them in a sugar free syrup and then blot them well before using.
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!
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!
This was amazing!! I made it with some of our peaches and it tasted so good! Would definitely make again
Can I use cake flour with this cake?
Hi Karen, I don’t recommend it. Cake flour is a little too light to hold up to the weight of this batter.
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!
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!
Can I use butter instead of oil?
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.
Turned out so good, everyone loved it and it was even better a couple days later
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!
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!
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.
I just made this cake – it is heaven!!
THIS WAS AWESOME!!!
So easy to bake and turned out great!!!
Could I substitute coconut oil with canola oil?
Hi Bridget, You should be able to use melted coconut oil in place of the vegetable oil.
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!
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.
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?
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!
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.
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.
OH MY HEAVENLY STARS! This is AMAZING! I have never tasted brownbutter icing and I can’t believe the joy I’ve been missing. And the cake is so wonderful. Anyone on the fence about making this- do it!!!! Just don’t grease your pan with canola oil like I did. Use butter and flour.
This is a great cake, especially for breakfast. My family loved it! I would have given it a 5 star but it stuck to the bottom of the Bundt pan. Probably because the peaches sunk to the bottom. Any suggestions on how to prevent this? Maybe they were too ripe? I layered 2 layers and baked 55 min testing with a tooth pick, seemed to be done. Any ideas?
Hi Stephanie, I’m sorry to hear your cake stuck! We usually recommend greasing even a nonstick Bundt pan with the kind of baking spray that includes flour. I hope you’ll give the recipe another try!