Fresh Peach Bundt Cake with Brown Butter Icing
A tender, moist bundt cake studded with juicy fresh peach pieces and crowned with rich brown butter icing. The cake's crumb is perfectly balanced by tangy sour cream, while the nutty, caramelized brown butter icing adds sophisticated depth. Perfect for summer gatherings when peaches are at their peak, or as an elegant dessert for special occasions. The bundt shape ensures even baking and creates an impressive presentation that needs minimal decoration beyond the glossy icing drizzle.
Ingredients
- 3 cups all-purpose flourcake flour1:1 minus 2 tbsp per cupgluten-free
more tender crumb
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups fresh peaches, diced, peeled
- ½ cup unsalted butter
- 2 cups powdered sugar, sifted
- 2 tbsp milk
Instructions
- 1
Preheat oven and grease and flour a bundt pan
- 2
Whisk together flour, baking powder, baking soda, and salt in a bowl
- 3
Beat butter and sugar until light and fluffy
- 4
Add eggs one at a time, beating well after each addition
- 5
Mix in vanilla extract
- 6
Gradually add dry ingredients alternating with sour cream
- 7
Fold in diced peaches
- 8
Pour batter into prepared bundt pan
- 9
Bake until a toothpick inserted into center comes out clean
- 10
Cool in pan for 15 minutes, then invert onto wire rack to cool completely
- 11
Melt butter in saucepan over medium heat until golden brown
- 12
Remove from heat and let cool slightly
- 13
Whisk together browned butter, powdered sugar, milk, and vanilla until smooth
- 14
Drizzle over cooled cake
Tips
Use ripe but firm peaches to prevent excess moisture from making the cake soggy during baking.
Watch the butter carefully while browning as it can go from golden to burnt quickly - it should smell nutty and fragrant.
Let the cake cool completely before icing to prevent the brown butter icing from melting and sliding off the surface.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Cake can be baked 1 day ahead and stored covered; make icing day of serving
Serve at room temperature, slice with sharp knife
Common Mistakes
Don't overmix batter after adding flour to avoid tough cake
Ensure butter is properly softened but not melted for proper creaming
Don't skip cooling time before icing or it will melt and run off
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
may release more moisture
FAQ
Can I use canned peaches instead of fresh?
Yes, drain canned peaches thoroughly and pat dry to remove excess moisture. Use the same amount but expect slightly less intense peach flavor.
What if my brown butter gets too dark?
If butter turns black or smells burnt, discard and start over. Proper brown butter should be golden with a nutty aroma, not acrid.
How long will this cake keep?
Store covered at room temperature for 3 days or refrigerated for 1 week. The icing may soften slightly when refrigerated but will firm up again.