Peach Bundt Cake with Brown Butter Icing
Total Time
5 hours
Prep Time
30 minutes
Cook Time
70 minutes
Rating
4.8 out of 5 stars
(65)
Ingredients
serves 10-12
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) vegetable oil (or canola oil)
- 1 cup (200g) granulated sugar
- 2/3 cup (133g) packed light brown sugar
- 4 large eggs, at room temperature
- 1/2 cup (120g) full-fat sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 2 and 1/2 cups (400–425g) peeled and chopped peaches (about 5 peaches)
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 6 Tablespoons (85g) unsalted butter
- 1 and 1/2 cups (180g) confectioners’ sugar, sifted
- 3 Tablespoons (45ml) whole milk
- 1/4 teaspoon pure vanilla extract
- pinch salt
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Preparation
Step 1
Preheat the oven to 350°F (177°C). Grease and lightly flour a 10- to 12-cup Bundt pan.
Step 2
Make the cake batter: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
Step 3
Using a handheld or stand mixer fitted with a whisk or paddle attachment (or a whisk), mix the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla together until combined.
Step 4
Pour the dry ingredients into the wet ingredients, and beat on medium-low speed or whisk until the batter is completely combined. The batter should be thick, yet silky.
Step 5
For the peaches: In a medium bowl, gently stir the peaches, sugar, and cinnamon until the peaches are coated.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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.
Step 11
Make the icing: Slice the butter into pieces and place in a light-colored skillet. Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally.
Step 12
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.
Step 13
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.
Step 14
Immediately drizzle the icing over the cooled cake. (The icing thickens quickly.) Slice and serve.
Step 15
Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Step 16
Save recipe for the next time?
Chef's notes
Make Ahead Instructions:
You can make the entire cake ahead of time (before topping with icing). Cover cooled cake and refrigerate for up to 1 day. Bring to room temperature before icing and serving. Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.
Special Tools:
10- to 12-cup Bundt Cake Pan
Mini Bundt Pan:
Not recommended for this batter.
Oil:
This recipe is best with vegetable oil or canola oil. If you want to use coconut oil, melt it first, and be sure that all of the other ingredients are room temperature. Bake the batter right away.
Sour Cream:
You can substitute plain Greek yogurt for sour cream, if needed.
Peaches:
Frozen peaches are OK as long as they aren’t overly wet. Keep frozen or thaw and blot them dry. Still mix with sugar and cinnamon.
Peeling the Peaches:
Feel free to leave the skin on the peaches.
Loaf Pan:
You can halve this recipe and bake it in an 8.5×4.5-inch or 9×5-inch loaf pan. The bake time is similar to peach quick bread; use a toothpick to test for doneness.
Recipe Updated in 2024:
The old recipe called for 1 Tablespoon baking powder, no baking soda, and 1/3 cup milk instead of sour cream.
