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Peach Bundt Cake With Brown Butter Icing Recipe

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This Peach Bundt Cake with Brown Butter Icing combines juicy peaches with a tender cake base and a rich, nutty icing. Fresh peach chunks add a burst of flavor, while the brown butter icing delivers a toasty sweetness. Ideal for summer gatherings or year-round indulgence, this cake is both easy and impressive.

Ingredients

Scale
  • Peach Bundt Cake:
    • 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)
  • Brown Butter Icing:
    • ½ cup unsalted butter
    • 2 cups powdered sugar
    • 2-3 tablespoons milk
    • 1 teaspoon vanilla extract
    • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and grease a Bundt pan.
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, then mix in vanilla and sour cream.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  5. Gradually add dry ingredients to wet ingredients.
  6. Fold in diced peaches and lemon zest (if using).
  7. Pour batter into the Bundt pan and bake for 50-60 minutes, or until a toothpick comes out clean.
  8. Let the cake cool completely before icing.
  9. For the icing, brown the butter in a pan until nutty and aromatic.
  10. Whisk in powdered sugar, milk, vanilla, and salt until smooth. Drizzle over the cooled cake.

Notes

  • Fresh peaches are recommended, but canned peaches work well too.
  • Lemon zest and cinnamon are optional for added brightness and warmth.

Nutrition

Find it online: https://avarecipes.com/peach-bundt-cake-with-brown-butter-icing-recipe/