This extra moist peach Bundt cake is packed with layers of juicy, cinnamon-spiced peaches, and topped with the most incredibly flavorful brown butter icing. If you’re looking to shine a spotlight on summer’s sweet peaches, this is that dessert!
You’re looking at one of my very favorite summertime cakes. I’ve been making this every July and August for several years now, and made 2 small updates to the recipe to improve the cake’s texture. (Honestly, it was pretty perfect before, but these small changes are extraordinary.) I added baking soda to help lift the crumb a bit more, and swapped milk for sour cream to introduce tender moisture.
Why So Many Readers Love This Peach Bundt Cake
- Super moist and tender cake filled with juicy cinnamon-kissed peaches
- Perfect way to showcase fresh peaches during peak peach season (aside from peach pie, peach cobbler, and peach crisp, of course!)
- The most delicious brown butter icing—no complicated decorating required (just drizzle it on!)
Tell Me About This Peach Bundt Cake
- Flavor: Delicious juicy bites of sweet summer peaches mingle with warm cinnamon spice, and a 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 and sour cream in the cake batter, this cake is extra moist. It’s soft and dense, but not nearly as heavy as pound cake. Every single slice is absolutely loaded with tender, juicy peaches.
- Ease: In this recipe, you are simply mixing up the batter and layering it with the peaches in a Bundt pan. Bakers of any skill level can handle this cake.
- Time: Prepping this dessert recipe is fairly quick, but the bake time (and cooling time) is long due to the cake’s large size. Don’t be worried if it’s gone past the recommended bake time and the cake still isn’t done—that’s common with super moist, super thick, super supreme Bundt cakes.
Key Ingredients You Need & Why:
Let’s Layer
You’ll end up with 3 layers of the creamy-thick batter and 2 layers of the cinnamon-sugared peaches.
Start with a layer of batter and peaches, then layer until everything is used up. You need a 10- to 12-cup Bundt pan (I like this one and this one).
Brown Butter Icing AKA the Best Icing Ever
The finishing touch on this peach cake is the most incredibly divine brown butter icing. Have you 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 remarkable depth of flavor to so many baked goods, and readers absolutely rave about this icing in particular:
Because butter is solid at room temperature, the icing eventually sets—kind of like donut icing. I use this brown butter icing on so many tasty treats, including apple blondies, pecan sugar cookies, and these popular brown butter pumpkin oatmeal cookies. (Though I did make some quantity changes to accommodate this enormous cake!)
Peach Bundt Cake with Brown Butter Icing Recipe
Ingredients You’ll Need
Instructions
- Preheat the oven to 350°F (177°C). Grease and lightly flour a 10- to 12-cup Bundt pan (I like this one and this one).
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk or paddle attachment (or you can use a whisk) mix the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla together until combined. Pour the dry ingredients into the wet ingredients, and beat on medium-low speed or whisk until the batter is completely combined. Batter is thick, yet silky. You should have about 4 cups (1300g) of batter.
- In a medium bowl, gently stir the peaches, sugar, and cinnamon until the peaches are coated.
- Pour and spread 1/3 of the cake batter evenly into the prepared Bundt pan. Arrange half of the peaches on top (including any juices), and try to keep them in the center of the batter and not touching the edges of the pan. Pour and spread another 1/3 of the cake batter evenly on top, followed by the rest of the peaches. Again, try to prevent the peaches from touching the edges of the pan. Finally, pour the remaining cake batter on top. Use a spatula or back of a spoon 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 moist crumbs). This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven. As it’s baking, after 30 minutes, loosely cover with aluminum foil to prevent over-browning.
- Once done, place the cake on a cooling rack and allow to cool in the pan for 1 hour. Run a knife around the edges to loosen the cake from the pan, then invert the Bundt cake onto a cooling rack or serving dish and allow to cool completely.
- Slice the butter 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 forming at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat immediately and pour into a medium heatproof bowl or liquid measuring cup. Allow to slightly cool for 5–10 minutes. Whisk in the rest of the icing ingredients until smooth. Add more sifted confectioners’ sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed. Taste and add another pinch of salt if desired.
- Immediately drizzle the icing over the cooled cake. (The icing thickens quickly.) Slice and serve.
- Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Frequently Asked Questions
If you need a recommendation for a new Bundt pan, I highly recommend NordicWare Bundt pans. I’ve been using them for years… great quality, great price, and they come in so many beautiful shapes. (Not working with the brand, just a fan!) Even though these Bundt pans are nonstick, I always grease them just to be safe; the syrupy peach layers have a tendency to stick to the sides of the pan. I recommend a light dusting of flour over the greased interior to help the cake release cleanly, too. Finally, let the cake cool in the pan for exactly 1 hour and then invert onto a cooling rack or serving platter/cake stand. Trying to invert the cake too soon or after too long always makes it harder to get the cake to release; I find that 1 hour is the sweet spot for this cake.
Fresh peaches are the best option for this peach Bundt cake, but you can use frozen if needed. You just don't want them to be too wet, so either keep them frozen, or, if using thawed peaches, be sure to blot them dry before tossing with the cinnamon-sugar and using them in the cake.
You may also like...
