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
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.