Extra Moist Peach Bundt Cake with Brown Butter Icing

Looking for a delightful way to celebrate the summer’s bounty of sweet peaches? This extra moist peach Bundt cake is brimming with juicy, cinnamon-spiced peaches and finished with a luscious brown butter icing. A perfect dessert that will have your guests raving!

Refreshing Updates

Originally published in 2017, this beloved recipe has been updated with new photos and some fantastic tips for bakers!

Why You’ll Love This Peach Bundt Cake

• Moist and Tender: Each slice is loaded with juicy, cinnamon-kissed peaches.
• Perfect Peach Showcase: Ideal for enjoying fresh peaches during their peak season.
• Simple Icing: The brown butter icing is easy to drape over the cake, requiring no intricate decorating skills.

Key Ingredients You’ll Need

Cake Batter

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup vegetable oil
• ¾ cup granulated sugar
• ¾ cup brown sugar
• 3 large eggs
• ½ cup sour cream
• 2 teaspoons vanilla extract

Peach Layers

• 2 ½ cups fresh peaches (peeled and chopped)
• 2 tablespoons sugar
• 1 ½ teaspoons ground cinnamon

Brown Butter Icing

• ½ cup unsalted butter
• 2 cups confectioners’ sugar
• 1-2 tablespoons milk
• Pinch of salt

Instructions

1. Preheat the Oven: Set your oven to 350°F (177°C). Grease and lightly flour a 10- to 12-cup Bundt pan.

2. Prepare the Cake Batter: In a large bowl, mix together flour, baking powder, baking soda, and salt. In a separate bowl, combine oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla extract using a handheld or stand mixer until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Aim for a thick, yet smooth batter (approximately 4 cups).

3. Prepare the Peaches: In a medium bowl, combine the chopped peaches with sugar and cinnamon, stirring gently until coated.

4. Layer the Cake: Pour a third of the batter into the prepared Bundt pan. Layer half of the peaches over the batter, keeping them away from the edges. Top with another third of the batter and the remaining peaches. Finally, pour the last of the batter on top, smoothing it out gently.

5. Bake: Place in the oven and bake for 55–70 minutes, or until a toothpick inserted comes out clean with a few moist crumbs. After 30 minutes, cover loosely with aluminum foil to prevent over-browning.

6. Cool the Cake: Once baked, let the cake cool in the pan for 1 hour. Carefully run a knife around the edges to loosen it, then invert onto a cooling rack to cool completely.

7. Make the Brown Butter Icing: In a light-colored skillet, melt the butter over medium heat. Stir frequently. As it foams and sizzles, keep stirring until it turns golden brown and emits a nutty aroma (5-8 minutes). Transfer to a bowl and let it cool slightly. Whisk in confectioners’ sugar, milk, and salt until smooth. Adjust thickness with more sugar or milk as needed.

8. Ice the Cake: Drizzle the icing over the cooled cake. The icing may set quickly, so work promptly.

9. Serve & Store: Slice, serve, and enjoy! Store leftover cake covered at room temperature for 2 days, or in the refrigerator for up to 5 days.

Final Notes

• Make Ahead: You can prepare the cake in advance, refrigerating it (without icing) for up to 1 day. Allow it to come to room temperature before icing.
• Peach Selection: Firm peaches without soft spots work best. If you can only find soft ones, use them for muffins instead!
• Using Frozen Peaches: If necessary, you can use frozen peaches. Make sure to dry them thoroughly before incorporating.

Try this recipe for a sweet taste of summer that you’ll want to revisit again and again!