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. Made this today and it is DELICIOUS!!!!!

  2. 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

    1. Haha – love this post! I really should post the apple one in the fall, It’s amazing!!

  3. Hey Sally! Your notes say to use at least a 10-inch bundt pan but the link to the one on amazon is a 9.5 inch. Which one is correct? Want to make sure I get the right pan!

    1. Haha! Oops! A 9.5 bundt works then 🙂 Thanks for catching that. (blaming it on pregnancy brain)

  4. Made this today. Perfect! Delicious, moist, and easy to put together.

    1. Glad you liked it, Vanessa! 🙂

  5. Rachael @ Rachael's Foodie Life says:

    this sounds beyond incredible! i love the addition of brown butter icing! flagging this to make on the weekend

    1. You will LOVE the brown butter icing! Let me know how it is after you make it! 🙂

  6. Sally, could you roast the peaches prior to baking them in the cake? My girlfriends and I are going to the farmers market this weekend, so I’m hoping to get a bunch of local Texas peaches!!

    1. I suppose you can! I haven’t personally tried it before. Have fun!

  7. Good morning Sally! This recipe reminds me of a German Apple Cake recipe that is made every year at Christmas, so of course I had to try this summer version! It was a hit at my church meeting last night. The peaches were perfectly sweet and made the cake so moist! You are spot on with this recipe! I am making it again this weekend for my family without the icing to see if they love it as much as our favorite holiday Apple version! Thank you!

    1. I’m excited to try it with apples this Fall!

  8. 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?

    1. 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.

  9. 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?

    1. 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?

  10. Thank you for the quick response. Yes, I let it cool for the 2 hours in the pan.  If I make it again, I will definitely try the butter to grease the pan. 

  11. I made this over the weekend and it was easy and delicious! I’d love it if you would also share the original apple cake recipe from which this was derived. Thanks!

    1. So glad you liked it! I’ll have to put the apple version in my fall line-up! 🙂

  12. Donna White says:

    Hi Sally,

    Do you think this recipe could be used to make cupcakes or would they be too dense?

    1. Much too dense. Stick with bundt cake 🙂

  13. Hi Sally,

    I have loved every single one of your recipes that I have made. They are always delicious and a hit. I did have a baking disaster with this cake. I’m so beyond bummed. I had showed the recipe to my mom, who very recently got out of the hospital. She needs to gain back weight. She hasn’t had an appetite. Then I showed her the cake in your blog post and she requested it. I used a Nordic ware, sort of detailed, non- stick pan. I used butter to grease the pan.  After the two hour cooling, it wouldn’t budge.  I used a damp, hot towel draped over the pan for 20 minutes. No luck, again. I repeated the hot towel, are you spatula to loosen the cake.  I’ve been put it back in the oven on 300° for 10 minutes. I finally was able to get it out of the pan. It wasn’t looking very neat after all that.  I’m going to keep this one. I’d like to make a new one for my parents, especially my mom. Any tips at all? Since I knew I wasn’t giving this to my parents,  I took a small taste. It was a bit dry. Do you think I over baked, used the wrong pan, or neeed to grease differently? I’m determined to try again. 

    1. I’m surprised that even with a spatula, the cake wouldn’t loosen– do you think it’s because some sticky peach juices leaked out and stuck to the pan? I would try greasing AND flouring next time, that should help. For the dry taste– I’m surprised again! Though it’s because the cake was over-baked. I hope you give it another shot!

  14. Amy Grossman says:

    Sally, made it again. I take it out of the oven very soon. Fingers, toes and peaches crossed.

  15. Sally, Thank you! Peach bundt cake perfection! My parents will love it. Of course, I’m having a piece with them! ♥️

  16. Hi Sally!

    I tried this recipe today and used a Nordic Ware pan for baking (do you know them? They are really cute!). Unfortunately the cake broke when I tried to remove it from the pan. Still delicious but not really nice to serve anymore. I only let it cool in the pan for about 10 minutes. The pan was fairly buttered. This already happened to me quite often with this particular pan. Do you think it is because of me not letting the cake cool completely? Other recipes call for removing the cake from the pan after baking quite soon, so I assumed I could try to remove this cake early as well. Is letting cakes cool completely before removing them from the pan key? How do you go about this? Also with other recipes?

    Thanks for your help. And besides all of the mess, the cake is truely amazing 🙂 I love your recipes!

    Love from Germany!

    1. I do not have that type of pan, but if you always have trouble with it it could be the pan. It could also be the butter? Baking is always an experiment to find the right combinations of pans and ingredients! Check out these great tips from King Arthur Flour:

  17. caroline Thomas says:

    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)

    1. Use a quality bundt pan, grease and flour it well, and let it cool completely before removing 🙂 I’m so glad everyone enjoyed it!

  18. Sally, good afternoon!
     This looks fabulous but I have no milk. Could I use powdered milk? I have everything else, including fresh perfectly ripe Colorado peaches!


    1. That should be fine.

  19. Mitzi Stinson says:

    Have you ever made this as mini bundt cakes? Do you have an idea on how many it will make?

    1. I haven’t, sorry!

  20. Jessica Flory says:

    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!

    1. Thanks so much for the tip and bake time!

    2. thank you for this! 🙂

      1. Jessica Flory says:

        You’re welcome 🙂 Glad it helped!

  21. Made this for the staffroom today to welcome everyone back to school and they went crazy for it. One teacher claims it is the best cake she’s ever had “and I’m not a young woman”! 

  22. 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.

  23. Hi, Sally! Can I use canned peaches for this recipe? We hardly get fresh ones where I live. Thank you!

    1. 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.

  24. Hi Sally! This cake sounds marvellous and I was wondering if I could use canned peaches? Or would it be best to stick with fresh peaches?

    1. Hi Eman! I strongly recommend using fresh. Canned are just a tad too wet.

    2. Oh alright thank you! I’ll be sure to tell you how it turns out 🙂

  25. Hi Sally, I’m planning on making this cake for Mother’s Day on Sunday and was wondering if the cake works better with a firmer peach or a more ripe peach? Thanks 🙂

    1. Hi Joanna! What a lovely cake for Mother’s Day. Ripe peaches are excellent because of their taste, but firmer peaches work just as well. Use whichever!

  26. Melinda Johnson says:

    Made this cake last night. It was delicious! But I have to be honest, it didn’t come out of the pan so perfect. I was using my mother old (50 years) bunt pan. Will need to invest in a nonstick type ! Cake was very moist and yummy. Thanks

    1. I love the bundt pan that I linked to above in the post! I’m glad it was still delicious!

  27. Emily @ Love, Pasta and a Tool Belt says:

    Oh man, you’re making me want to bake. This sounds so so good!

  28. Assunta Rosa Maria Sagnelli-Olivier says:

    I have just bought a mini bundt cake tin and was wondering if I used this recipe and replaced the peach with something smaller? Any idea?

    1. You can use peaches and just cut them in smaller pieces! Or see this recipe for mini bundt and feel free to layer in some berries!

  29. I made the glaze with margarine. At first the glaze looked thick and creamy but once I poured it over my cooled cake it separated. What went wrong?

    1. Hi Eve! It sounds like the glaze separated from the extra moisture found in margarine. I strongly recommend using butter.

  30. Susan Weiss says:

    Client I work for gave me his “old” bundt pan, heavy steel and most likely a commercial pan. His father was a professional baker.
    What a great recipe to use and “break in” my new pan. Think it is a 10/12 cup bundt.

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