Peach Bundt Cake With Brown Butter Icing Recipe

Peach Bundt Cake with Brown Butter Icing is a decadent dessert that perfectly balances the sweetness of fresh peaches with the nutty richness of brown butter icing. Whether you're baking for a summer gathering or simply want to indulge in a slice of homemade cake, this recipe is sure to impress. In this guide, we'll break down each step to help you create this delightful dessert. Keep reading for the full recipe and tips to make your Peach Bundt Cake irresistible.

What is a Peach Bundt Cake with Brown Butter Icing?

A Peach Bundt Cake is a moist, fruit-filled cake baked in a Bundt pan, which gives it a distinct and elegant shape. The star ingredient is fresh, juicy peaches, which add natural sweetness and texture to the cake. When topped with brown butter icing, the cake transforms into a rich and flavorful dessert with a hint of caramel-like notes from the butter. The cake is both visually stunning and packed with flavor, making it an ideal choice for special occasions or a delicious end to any meal.

Ingredients List for Peach Bundt Cake

To create the perfect Peach Bundt Cake, you'll need the following ingredients:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• 2 cups diced fresh peaches (or canned peaches, drained)
• Zest of 1 lemon (optional, for extra brightness)

These ingredients come together to form a tender and moist cake, with the peaches adding bursts of fruity flavor throughout.

Ingredients List for Brown Butter Icing

For the brown butter icing, you'll need the following:

• ½ cup unsalted butter
• 2 cups powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract
• Pinch of salt

The brown butter icing takes your cake to the next level with its nutty, caramel-like flavor. It’s simple to make but adds a depth of flavor that perfectly complements the peaches.

Substitutions and Variations

While this recipe calls for specific ingredients, there are a few substitutions and variations you can try based on your preferences or dietary needs.

1. Peaches: If fresh peaches aren’t available, you can use canned or frozen peaches. Just be sure to drain canned peaches well and thaw frozen peaches before using them.
2. Butter Substitution: For a lighter version, you can replace half of the butter with unsweetened applesauce to reduce the fat content while maintaining moisture.
3. Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour. Ensure it contains xanthan gum or another binding agent for structure.
4. Vegan Option: Replace the butter with a plant-based alternative, eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg), and sour cream with a dairy-free yogurt or coconut cream.
5. Flavor Variations: For extra flavor, consider adding almond extract along with the vanilla, or substitute half of the peaches with nectarines or apricots for a different fruity twist.

Step-by-Step Cooking Instructions

Ready to bake this Peach Bundt Cake with Brown Butter Icing? Follow these steps to ensure perfect results every time:

Step 1: Preheat and Prepare the Bundt Pan

Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to prevent sticking. Make sure to cover all the crevices for easy release after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set the dry ingredients aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-5 minutes using a hand mixer or stand mixer. The creamed mixture should appear pale and airy.

Step 4: Add Eggs One at a Time

Add the eggs one at a time, beating well after each addition. This will help incorporate air into the batter, making it light and fluffy.

Step 5: Add Sour Cream and Vanilla

Mix in the sour cream and vanilla extract until fully combined. The sour cream adds moisture and tanginess to balance the sweetness of the cake.

Step 6: Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix the batter, as this can lead to a dense cake.

Step 7: Fold in the Peaches

Gently fold in the diced peaches and lemon zest (if using), ensuring the fruit is evenly distributed throughout the batter.

Step 8: Pour Batter into Bundt Pan

Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even baking.

Step 9: Bake the Cake

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on the cake after 50 minutes.

Step 10: Cool the Cake

Allow the cake to cool in the pan for about 15 minutes. Then carefully invert it onto a wire rack to cool completely before adding the icing.

How to Cook Peach Bundt Cake: A Step-by-Step Guide

1. Preheat Oven: Always start by preheating your oven to the correct temperature (350°F). This ensures even baking.
2. Grease the Bundt Pan: Use butter or non-stick spray to thoroughly grease every inch of the Bundt pan. A light dusting of flour afterward helps with easy release.
3. Cream the Butter and Sugar: Properly creaming the butter and sugar is key for a light, fluffy cake. Make sure to beat it long enough to incorporate air.
4. Add Wet and Dry Ingredients Alternately: When adding wet and dry ingredients, do it gradually and alternate between the two. This keeps the batter from becoming too heavy.
5. Fold in Peaches: Be gentle when adding the peaches. Overmixing can break them down, turning them mushy.
6. Bake Until Golden: Keep an eye on your cake in the last 10 minutes of baking. You want a golden brown exterior with a perfectly cooked interior.

Common Mistakes to Avoid

1. Overmixing the Batter: Overmixing can make the cake dense and tough. Mix just until the ingredients are combined.
2. Skipping the Grease and Flour Step: Bundt pans can be tricky, and cakes tend to stick. Always grease and flour your pan thoroughly.
3. Using Overripe Peaches: Overripe peaches can release too much moisture into the batter, making the cake soggy. Use firm, ripe peaches for the best texture.
4. Not Letting the Cake Cool Before Icing: Adding icing to a warm cake can cause it to melt and run off. Be patient and wait until the cake has completely cooled.

Serving and Presentation Tips

A Peach Bundt Cake with Brown Butter Icing is not only delicious but also visually stunning when served correctly. Here are some serving tips to make your cake look as good as it tastes:

How to Serve Peach Bundt Cake

1. Slice with a Serrated Knife: Use a serrated knife to cut through the cake without crushing it, especially with the fruit pieces inside.
2. Serve with Fresh Peaches: For an extra touch, garnish each slice with fresh peach slices and a dollop of whipped cream or a scoop of vanilla ice cream.
3. Pair with Beverages: Serve with hot tea, coffee, or a chilled glass of peach iced tea to enhance the flavors of the cake.

Presentation Ideas for Peach Bundt Cake

1. Drizzle the Icing: Drizzle the brown butter icing over the top of the cake, allowing it to cascade down the sides for a beautiful, rustic look.
2. Add Fresh Fruit: Garnish the top of the cake with thin peach slices or fresh berries for an added pop of color and freshness.
3. Dust with Powdered Sugar: For an elegant touch, lightly dust the top of the cake with powdered sugar before serving.

Peach Bundt Cake Recipe Tips

1. Room Temperature Ingredients: For the best results, ensure your butter, eggs, and sour cream are at room temperature. This allows for better mixing and a smoother batter.
2. Check for Doneness: Use a toothpick or cake tester to check if the cake is done. Insert it into the thickest part of the cake; it should come out clean or with a few moist crumbs.
3. Refrigerate the Leftovers: Store leftover cake in an airtight container in the fridge for up to 5 days. Bring it to room temperature before serving for the best flavor.

Frequently Asked Questions (FAQs)

1. Can I make this cake ahead of time?

Yes! Peach Bundt Cake can be made a day in advance and stored, covered, at room temperature. You can also refrigerate it for longer storage.

2. Can I freeze this cake?

Absolutely. Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.

3. Can I use canned peaches?

Yes, but be sure to drain them well to avoid adding excess moisture to the cake batter.

4. Is brown butter icing necessary?

While the brown butter icing adds an incredible flavor, you can substitute it with a simple vanilla glaze or leave the cake plain for a more subtle dessert.

5. Can I add other fruits to this cake?

Yes, nectarines, apricots, or even berries work well in this cake for added variety.

Conclusion

Peach Bundt Cake with Brown Butter Icing is a delightful and impressive dessert that will wow your guests with its beautiful presentation and incredible flavor. Whether you're enjoying it with a cup of coffee or serving it at a party, this cake is sure to be a hit. Don’t hesitate to try this recipe, and feel free to customize it with your favorite variations. Enjoy your baking adventure!

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