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
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) 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
Hi there, can I use an alternative to vegetable oil?
Vegetable or canola oil really is best. You want a neutral tasting oil for this cake.
I was really concerned when I baked this because it browned very dark. Then it STUCK coming out of the pan (next time I will sugar the bundt pan). But I hid the stuck part with the browned butter glaze and headed off to the brunch meeting. I was anticipating having a lot of pieces let because the meeting was small — NOPE, ladies were taking pieces home after having tried it at the meeting! Our team leader, noted for being big on healthy eating and exercise, wanted the recipe. She told me when I emailed the link — “I CAN’T stop THINKING about this CAKE!”
It’s a hit!
★★★★★
Try substituting one of the teaspoons of vanilla for almond extract. It’s very tasty. For those of you wondering, I substituted one for one gluten-free flour and it turned out delicious. This is my go to site for any recipe and I’ve never been disappointed!
★★★★★
Thank you Carolyn!
Even though it stuck to the pan and was a hot mess, it was still delicious!
Just sprayed my nonstick nonstick Nordic ware. Should grease and flour.
Had a request to make it again!
★★★★★
This was an absolutely delicious moist cake ! I used 4 peaches (4 cups diced) and it was the perfect ratio of fruit to cake. This would make a delicious breakfast cake without the lovely icing. I made the decadent icing and it was very tasty. Sugar level in the cake was perfect according to the recipe. I used a little extra cinnamon because I love cinnamon with peaches.
★★★★★
I made this last night for the 1st time to take to church this morning. Everyone raved about it! So good and moist! Loved the browned butter glaze as well. This is a keeper for fresh peach season.
★★★★★
One of the best cakes I’ve ever made. When it’s peach season, this is always on my list.
★★★★★
Hi Sally,
Can I substitute buttermilk for milk?
Hi Sima, milk is really best for this cake and the icing.
I made this cake last night and it is fantastic! Very easy to make!
★★★★★
Sally, do you think I could scale this to 2/3 recipe (2 cups flour) and bake in a 8.5×4.5 loaf pan? Sounds delicious!
Hi Janet, I recommend halving the recipe for that size loaf pan. That’s what a few readers have done in the past. Or you can try this peach quick bread recipe and add the brown butter icing.
I love this recipe, very easy to follow. Amazing cake
★★★★★
Hello Sally! I just wanted to say that your recipes really inspired me. I’ve been baking for over four years now and I absolutely love it, to the point where I hope to do this for a living some day! Anyway I wanted to thank you and I love your recipes!
Sally, I’ve baked this recipe 4 times now and it is really good! My daughter raves about it!
Thanks for sharing!
★★★★★
Help! I’ve made this cake twice, once with frozen peaches and once with fresh. Both times, there was a pocket of air directly under the top crust so when I cut the cake the top cracked and fell apart. The cake tastes wonderful, but looks terrible. Any idea what could be wrong?
★★★★
Hi Mary, I wonder if your batter is too thick so the top and bottom batters aren’t really coming together around the peaches. Are you spooning and leveling (or weighing) the flour? Make sure you are not packing it into the measuring cup. Adding a little more milk could help too, perhaps increasing to 7 Tablespoons, which is about 105ml. You could also carefully spoon the peaches onto the bottom layer and leave a 1/2 inch border so the top batter can enclose the peach filling. (Hopefully that makes sense!)
Loved LOVED this recipe. Love recipes from Sally and they ALWAYS seem to turn out well. A nice crust on outside of cake with a delicious, moist inside. Brown butter frosting may be my new obsession. Flavor and texture was best first two days. This recipe is a keeper
★★★★★
I just made this cake and it is currently stuck. I’ve used this bundt pan before & I’ve used the same ‘greasing’ method & haven’t had any issues with this pan or any other bundt pan. The only difference between other bundt recipes and this one is the amount of cooling time – usually 10 minutes before turning it out. I followed the instructions and cooled it for 2 hours. Is this accurate or a misprint?
★★★
Hi Vicki, it’s accurate! We find it best to cool the cake before inverting. How did you grease your pan? We always recommend a LOT of oil spray (like Pam).
Oh my gosh, this cake is wonderful! The cake itself is subtly sweet so that the peaches really stand out, and that brown butter glaze is one of the most delicious things I’ve ever eaten. My MIL loved the cake as well and said it reminded her of an old fashioned apple cake her mother used to make. Definitely keeping this recipe around!
★★★★★
This cake is good, but not great. Not a fan of the icing with the peach. I found the cake to be really dense and not what I expected. It needs something.. sour cream? I think a brown sugar icing or even a cream cheese frosting would be better.
★★★
This bundt cake sounded amazing, but I found it lacking in rich flavor. Maybe adding sour cream and more spices would give it more flavour? I do want to comment though that the brown butter icing was delightful and I enjoyed slathering it on the cake.
★★★
Hi @sally can I make this as a layered cake instead? I wanted to try this with a buttercream frosting! any suggestions
Hi Krys, You can use a few regular 8-inch cake pans to make a layer cake. A 9×13 cake pan *should* also be the right size. If you have extra batter, make a couple cupcakes on the side!
thanks for the reply @lexi! would my temp and bake time be the same?
Same temperature, but we’re unsure of the exact bake time. Keep a close eye on them and use a toothpick to test for doneness.
Can you use jarred peaches?
Hi Anna, 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.
Could I sub cup for cup gluten free flour?
Would the rest Of the recipe need to be altered ?
Hi Sandy, we haven’t tested this recipe with gluten free flour, but let us know if you do!
I’ve made this cake several times and it’s amazing! My daughter wants a blueberry bundt cake for her birthday. Do you think I could make this and sub blueberries for the peaches? Maybe make a blueberry sauce in place of the peaches since the peaches would be more moist??
Hi Jennifer! We haven’t tested that substitution, but let us know if you do! We also love this lemon berry yogurt cake.
Can I use a cake mix for the peach cake.