Peach Bundt Cake With Brown Butter Icing Recipe

Peach Bundt Cake with Brown Butter Icing is the perfect way to celebrate the flavors of summer. This delicious cake combines the sweetness of ripe peaches with the richness of a moist Bundt cake, all topped with a decadent brown butter icing. Whether you're hosting a gathering, looking for a sweet treat to accompany your afternoon tea, or simply craving a homemade dessert, this recipe is sure to impress. Read on to discover how you can easily make this stunning cake at home, and be sure to follow every step to achieve the best results!

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What is a Peach Bundt Cake with Brown Butter Icing?

Peach Bundt Cake is a moist and flavorful cake baked in a Bundt pan, infused with fresh or canned peaches. The addition of brown butter icing elevates this cake to the next level, adding a nutty, caramel-like flavor that perfectly complements the sweetness of the peaches. The Bundt pan shape makes this cake look beautiful without needing complicated decorating techniques. This cake is versatile, suitable for any occasion, and guaranteed to be a crowd-pleaser.

Ingredients List for Peach Bundt Cake

Before we dive into the preparation process, let’s start by gathering the ingredients for the cake. The following ingredients will ensure you create a tender, flavorful cake with the perfect peachy essence:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups fresh peaches, peeled and diced (or canned peaches, drained and diced)
• 1 tablespoon lemon juice (to toss with the peaches)

Ingredients List for Brown Butter Icing

To top off your Peach Bundt Cake with a luscious brown butter icing, you’ll need the following:

• ½ cup unsalted butter
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons whole milk (or heavy cream)
• Pinch of salt

Substitutions and Variations

While this recipe is fantastic as it is, you can easily adapt it to suit your taste or dietary preferences. Here are a few substitutions and variations you can consider:

• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Dairy-Free Option: Use a plant-based butter for both the cake and icing, and replace the sour cream with a non-dairy alternative like coconut yogurt or dairy-free sour cream.
• Sugar Alternatives: Swap granulated sugar with coconut sugar or a low-calorie sweetener like monk fruit sweetener if you’re looking for a healthier alternative.
• Canned vs. Fresh Peaches: If peaches are out of season, canned peaches work just as well. Just make sure to drain them thoroughly to avoid adding extra moisture to the cake.

For additional flavors, you can try adding a pinch of ground nutmeg or a teaspoon of almond extract to the batter. Another option is to mix in some chopped pecans or walnuts for extra texture and crunch.

Step-by-Step Cooking Instructions

Now that you have your ingredients, it’s time to start baking. Follow these simple step-by-step instructions for perfect results:

1. Prepare the Peaches: If you’re using fresh peaches, peel and dice them, then toss them with the lemon juice to prevent browning. If you’re using canned peaches, drain them well before dicing.
2. Preheat the Oven: Set your oven to 350°F (175°C) and grease your Bundt pan generously with butter or non-stick spray to ensure the cake doesn’t stick.
3. Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
4. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy, about 3–4 minutes. This step is crucial for a light, airy cake.
5. Add the Eggs and Vanilla: One at a time, add the eggs to the butter mixture, beating well after each addition. Stir in the vanilla extract.
6. Incorporate the Sour Cream: Add the sour cream and mix until smooth. The sour cream helps to keep the cake moist and adds a slight tang.
7. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix the batter, as this can result in a dense cake.
8. Fold in the Peaches: Gently fold the diced peaches into the batter using a spatula, ensuring they are evenly distributed.
9. Pour the Batter into the Pan: Transfer the batter into your prepared Bundt pan, spreading it out evenly with a spatula.
10. Bake the Cake: Bake the cake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven, so check for doneness starting at the 50-minute mark.
11. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.

How to Make Brown Butter Icing: A Step-by-Step Guide

While your cake is cooling, you can prepare the brown butter icing. This icing adds a rich, nutty flavor that beautifully complements the peach cake.

1. Brown the Butter: In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma, about 5–7 minutes. Be careful not to let it burn. Once browned, remove from heat and let it cool slightly.
2. Make the Icing: In a medium bowl, whisk together the powdered sugar, vanilla extract, and a pinch of salt. Gradually add the cooled brown butter and mix until combined. Add 2–3 tablespoons of milk (or more, if needed) to reach a pourable consistency.
3. Drizzle the Icing: Once the cake has cooled, drizzle the brown butter icing over the top, letting it cascade down the sides for a beautiful presentation.

Common Mistakes to Avoid

Even with a straightforward recipe like this, there are a few common pitfalls to watch out for:

• Overmixing the Batter: Overmixing can make the cake dense and tough. Mix just until the ingredients are combined.
• Skipping the Cooling Step: If you try to remove the cake from the pan too soon, it may stick or fall apart. Let it cool for at least 10 minutes in the pan before inverting.
• Burning the Brown Butter: Brown butter can quickly go from golden to burnt, so watch it closely as it browns. Once it turns amber and has a nutty fragrance, remove it from the heat.

Serving and Presentation Tips

Peach Bundt Cake is a visually stunning dessert, but with a few additional touches, you can elevate its presentation to even greater heights.

How to Serve Peach Bundt Cake

Serve the cake at room temperature, allowing the flavors to fully develop. You can slice the cake into generous portions and pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Presentation Ideas for Peach Bundt Cake

• Garnish with Fresh Peaches: Decorate the top of the cake with thin slices of fresh peaches for a rustic, elegant look.
• Add a Dusting of Powdered Sugar: A light dusting of powdered sugar over the brown butter icing adds a professional touch.
• Sprinkle with Nuts: For added crunch and visual appeal, sprinkle chopped pecans or almonds over the icing while it’s still wet.

Peach Bundt Cake Recipe Tips

• Ensure Even Baking: Rotate the Bundt pan halfway through baking to ensure the cake bakes evenly.
• Test for Doneness: If you’re unsure whether the cake is fully baked, insert a toothpick into the thickest part of the cake. It should come out clean or with a few moist crumbs.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Frequently Asked Questions (FAQs)

Q: Can I use frozen peaches in this recipe? A: Yes, you can use frozen peaches. Just make sure to thaw them completely and drain any excess liquid before adding them to the batter.

Q: How do I prevent my Bundt cake from sticking to the pan? A: Grease your Bundt pan thoroughly with butter or non-stick spray, and dust with flour to ensure easy release. Make sure to let the cake cool for about 10 minutes before attempting to remove it.

Q: Can I make this cake in advance? A: Absolutely! The cake can be made a day or two ahead of time and stored in an airtight container. Wait to drizzle the brown butter icing until just before serving for the freshest presentation.

Q: What can I use instead of sour cream? A: You can substitute sour cream with plain Greek yogurt or buttermilk in equal quantities.

Conclusion

Peach Bundt Cake with Brown Butter Icing is a delightful dessert that combines the fresh taste of peaches with a moist, tender cake and a nutty, buttery icing. Whether you’re serving it at a special gathering or enjoying a slice on a lazy afternoon, this cake is sure to become a favorite. Follow the steps carefully, avoid common mistakes, and have fun with your presentation to create a stunning dessert that looks as good as it tastes.

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