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!
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
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. Sarah Farr says:

    Hi! want to make this recipe tonight but realized I left my bundt cake pan at my moms and don’t have time to get it. Is there a different pan I can successfully make this recipe in? I have a couple springform pans or just regular 8 inch circle pan that I could divide the recipe into? Thanks for the advice!

    1. Hi Sarah! You can use a few regular 8-inch cake pans to make a layer cake. A 9×13 cake pan *should* be the right size. If you have extra batter, make a couple cupcakes on the side!

      1. Would the temperature and bake time change using a 9×13 pan?

      2. Hi Beverly! Same oven temperature. The bake time would be a little quicker.

    2. Do you use 2-1/2 cups apples in this recipe?

  2. 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!

  3. Hi Sally, love all your recipes. Just wondering what other fruit I can make with this recipe.

  4. 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.

  5. Hi Sally! I am a big fan writing from Italy, where the closest oils I can find to canola or vegetable oil are either peanut or corn.. Do you think either of these would work in this recipe? I have used peanut oil for other cakes and they turn out to be quite yummy but I thought I would ask your opinion before I actually try.. I was also thinking of doing half peanut and half corn?

    I love your recipes very much – my favourite so far being the pineapple upside down cake :p
    Thank you!

  6. Hi Sally!
    I would like to try making this recipe halved and in a different pan. Do you have a suggested baking time for a 8inch Cake Pan? Or brownie 9×9 pan?

    1. Hi Priscilla! I’m really unsure. I would keep your eye on it around 30 minutes though. Use a toothpick to test for doneness.

  7. Hi Sally,

    I’m so excited to make this with some local peaches I picked up! I was thinking about doing it in my mini Bundt pan – do you think it would work? How many layers do you think?

    1. Hi Amanda! I’m sorry, that answer was for something else. You can definitely bake this bundt cake as several mini bundt cakes.

  8. Help I made it in a 9 “ bunts pan cooked it for 70 min , cooled it for 2 hours but it didn’t come out on one side and stuck to pan . I did grease it . The taste was stunning . What did I do wrong I have never had a bundt cake not come out cleanly

    1. Hi Lee Ann! I wonder if the pan wasn’t greased enough? If you want to try the peach bundt cake again, try greasing it generously with a light sprinkle of flour.

    2. I did that plus it was a non stick one.

  9. 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?

    1. Hi Anne! Here’s my vanilla icing recipe.

  10. Hi Sally. Recipe looks amazing. It is a must try for me Can I add a bit of rum (1 tbsp) to the peach mixture and/or to the icing?

    1. Hi Liza! You can add 1 Tbsp of rum to the peaches AND to the icing if you’d like– what a great addition for extra flavor!

  11. Hi, I was wondering if perhaps there might be an error in the instructions? Specifically, it says to cool the cake for two hours in the pan, then turn the “slightly cooled” cake out onto a wire rack… Am I misreading something obvious? Thanks!

    1. Happy to clarify! The bundt cake won’t be fully cool after 2 hours. It’s a big thick cake. After 2 hours, invert the slightly cooled cake onto the wire rack or serving dish.

  12. Just made this amazing cake for the third time and I just saw it got mentioned on your email hit list!! For great reasons too! The caption says it all You will want to put this icing on everything! (Do your fingers count?!) Brown butter changes your life folks! So many compliments!

    1. I’m so happy you love this cake, Sarah Jean! It’s one of my favorites, too!! Glad it was a hit!

  13. 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.


    1. Toasted pecans would be incredible in this peach bundt cake! I recommend 3/4 – 1 cup chopped toasted pecans.

  14. 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!!!

    1. Can you post the apple version of this cake. How much of the liquids should I add in?

  15. 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.

    1. I forgot to tell you I only did one layer of peaches in between two layers of batter for the half bundts. I cooked them about 30-35 minutes.

  16. Amy Grabowski says:

    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!

  17. Melanie Wallace says:

    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!

  18. Brenda Beary says:

    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.

  19. 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!

    1. I’m so happy you loved this cake, Kristi! Thanks for your positive feedback 🙂

  20. 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.

  21. 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!

  22. 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.

  23. This looks delicious and I plan on making it this weekend. Do you think replacing the milk with buttermilk would affect and/or improve the final result?

    1. Buttermilk would add a slight tangy flavor to this which could work! Enjoy!

  24. Melinda Parsons says:

    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!!

    1. 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.

  25. Thanks for a great recipe! Made this cake over the weekend and fell in love. It’s the perfect way to use farm fresh peaches! Just wondering, did you end up posting the apple version of this?

    1. I didn’t actually! But here is a very similar apple bundt cake.

  26. 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.

  27. Hi…..wanted to know can I use pineapple for this cake???

    1. I can’t see why not!

  28. 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.

  29. Sally, Can I use canned peaches in this recipe? Thanks

    1. 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 I would suggest you get them in a sugar free syrup and then blot them well before using.

  30. Your reply is much appreciated, Sally, many thanks.

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally