If you’re searching for that perfect summer dessert that transforms humble peaches into pure bliss, this Peach Bundt Cake with Brown Butter Icing is your answer. Every bite bursts with juicy fruit and cozy spices, all wrapped in a soft, buttery crumb, and lavishly drizzled with the most irresistible nutty icing. Whether it’s a family picnic, Sunday brunch, or a potluck with friends, this cake never fails to wow a crowd—and you’ll be dreaming about those golden swirls of brown butter icing long after the last crumb disappears.

Peach Bundt Cake with Brown Butter Icing Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a handful of simple, everyday ingredients can come together to create something so unforgettable. Each component in this Peach Bundt Cake with Brown Butter Icing brings a little bit of magic, from juicy peaches that keep the cake moist and flavorful, to the decadent brown butter that sends the icing over the top.

All-purpose flour: This classic base provides the perfect structure and softness for the cake.
Granulated sugar: Not just for sweetness—it tenderizes the crumb and helps achieve a gorgeous golden crust.
Baking powder: Gives the cake a reliable lift for a beautiful rise every time.
Baking soda: Reacts with the sour cream to create an impressively tender texture.
Salt: Just a touch brightens up all the flavors and balances the sweetness.
Ground cinnamon: Adds warm, spicy notes that make the peaches sing.
Ground nutmeg: Subtle and aromatic, nutmeg gives background depth you’ll love.
Unsalted butter (for cake): Softened butter blends in smoothly, providing flavor and richness.
Large eggs: These bind the cake together and give it a soft, springy bite.
Vanilla extract (for cake): One teaspoon of pure vanilla intensifies the fruity, comforting notes.
Sour cream: It’s the secret to that ultra-moist, tangy crumb you can’t stop eating.
Fresh peaches (or drained canned): Sweet, juicy peaches are the star, making every forkful taste like summer.
Unsalted butter (for icing): Browning the butter unlocks nutty, caramel-like flavors that define the icing.
Powdered sugar: Essential for a smooth, fluffy icing that drapes beautifully.
Milk: Just enough to make your icing pourable—adjust to your preferred consistency.
Vanilla extract (for icing): Rounds out the icing’s flavor, making every drizzle count.

How to Make Peach Bundt Cake with Brown Butter Icing

Step 1: Prep the Pan and Heat the Oven

Start by preheating your oven to 350°F (175°C); a hot oven ensures a great rise! Generously grease and flour a 10-cup Bundt pan, making sure you get into every nook and curve. This is your insurance policy against any cake mishaps later on—no one wants to lose those lovely golden edges.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This not only guarantees even distribution of your leavening agents and spices, but it also keeps the cake extra fluffy and flavorful in every bite.

Step 3: Cream Butter and Sugar

Pop the softened butter and granulated sugar into another big bowl and cream them together until they’re light, pale, and almost fluffy—about 3-5 minutes. This step introduces air into the mix, so your Peach Bundt Cake with Brown Butter Icing comes out soft and lofty.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition to keep the batter smooth. Stir in that spoonful of vanilla to give the cake a warm, fragrant foundation that plays perfectly with peaches and spice.

Step 5: Combine Wet and Dry Mixtures

Add your flour mixture to the creamed butter and sugar—but here’s the trick: alternate with scoops of sour cream, starting and ending with the dry ingredients. This creates a tender crumb while helping everything blend together gently. Take your time and don’t overmix!

Step 6: Fold in the Peaches

Gently fold the diced peaches into your batter, taking care not to break them up too much. Whether you use ripe, fresh peaches or well-drained canned pieces, you want fruit pockets in every slice, not mush.

Step 7: Bake until Golden and Fragrant

Pour the batter into your prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick poked into the center comes out clean or with just a few moist crumbs. Your kitchen will smell absolutely heavenly!

Step 8: Cool and Release the Cake

Let the cake cool in the pan for 15 minutes—this little rest helps it set and come out in one glorious piece. Invert onto a wire rack and let cool completely before you even think about icing.

Step 9: Make the Brown Butter Icing

To give this Peach Bundt Cake with Brown Butter Icing its signature glaze, melt the remaining butter in a small saucepan over medium heat. Stir constantly until it turns golden brown and smells intoxicatingly nutty (watch it closely—it goes from brown to burnt fast!). Let it cool slightly, then whisk with the powdered sugar, vanilla, and milk until it’s smooth and pourable.

Step 10: Drizzle and Enjoy

Once the cake is cool, drizzle your glossy brown butter icing all over, making sure it cascades down the sides. There’s no need to be neat—those rustic drips are part of its charm. Slice and enjoy while admiring your (delicious) handiwork!

How to Serve Peach Bundt Cake with Brown Butter Icing

Garnishes

For an extra-pretty (and tasty) finish, try sprinkling chopped toasted pecans, sliced fresh peaches, or a little cinnamon dust over your Peach Bundt Cake with Brown Butter Icing right after glazing. A dollop of whipped cream or a sprig of fresh mint on each slice looks beautiful and adds a touch of elegance.

Side Dishes

This cake is perfect with a cup of strong coffee, hot tea, or even a glass of chilled sweet wine. Consider serving it alongside a bowl of vanilla ice cream or a bright fruit salad to lighten things up and let those summer flavors shine.

Creative Ways to Present

If you’re entertaining, present the whole cake on a footed stand and let guests slice their own generous piece. For a fun twist, slice and layer wedges with whipped cream and extra peaches parfait-style in glasses. Cupcake-sized Bundt molds also work for adorable individual Peach Bundt Cake with Brown Butter Icing “minis.”

Make Ahead and Storage

Storing Leftovers

Store leftover Peach Bundt Cake with Brown Butter Icing covered tightly at room temperature for up to two days. After that, move it to the fridge, where it will stay fresh and moist for another two to three days—just be sure to wrap it well or pop it into an airtight container to keep the icing and crumb happy.

Freezing

This cake freezes like a dream! Freeze individual slices or the entire cooled cake (minus the icing) tightly wrapped for up to three months. Thaw overnight in the refrigerator, then prepare and drizzle on fresh brown butter icing before serving to bring back that just-baked taste.

Reheating

To refresh leftover slices, microwave them for about 10 seconds—just enough to warm up the crumb and soften the icing. You can also set slices out at room temperature if you’d rather not use a microwave; the flavors are great served either way.

FAQs

Can I use canned or frozen peaches instead of fresh?

Absolutely! Just be sure to drain canned peaches very well and pat them with paper towels to avoid excess liquid. Frozen peaches work, too—thaw and drain them first before chopping and folding gently into your batter.

Why do I need to brown the butter for the icing?

Browning butter isn’t just a fancy step—it adds incredible depth and nutty flavor to the icing, taking the classic glaze from ordinary to extraordinary. It makes the Peach Bundt Cake with Brown Butter Icing uniquely memorable.

How do I prevent my Bundt cake from sticking to the pan?

Generously greasing your Bundt pan with butter or nonstick spray, then dusting it with flour, is key for a clean release every time. Make sure you get into all the crevices; this is especially important for cakes with fruit pieces.

Can I add nuts or other mix-ins?

Definitely! Chopped toasted pecans or walnuts add delicious crunch and go beautifully with peaches and spices in this recipe. Just fold them in with the peaches for a truly decadent Peach Bundt Cake with Brown Butter Icing.

Do I need to peel the peaches?

Peeling peaches gives a smoother texture and cleaner slices, but if you love the color and fiber from the skins, feel free to leave them on (especially if using thin-skinned, ripe peaches). Both ways are delicious!

Final Thoughts

This Peach Bundt Cake with Brown Butter Icing brings summer to your table in the sweetest, coziest way possible. It’s the kind of cake that sparks smiles, invites second helpings, and makes every gathering a little bit more joyful. Gather your peaches and give it a try—you’ll fall in love with every slice!

Peach Bundt Cake with Brown Butter Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 17 reviews

Author: Emma
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful flavors of summer with this Peach Bundt Cake topped with a luscious Brown Butter Icing. The moist cake is filled with fresh peaches and warm spices, all drizzled with a rich, nutty icing that enhances every bite.

Ingredients

Scale

Dry Ingredients:

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients:

1 cup unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups fresh peaches, peeled and diced (or drained canned peaches)

For Icing:

1/2 cup unsalted butter
2 cups powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
Cream Butter and Sugar: In another bowl, cream butter and sugar until light and fluffy.
Add Eggs and Flavorings: Beat in eggs one at a time, then mix in vanilla extract.
Combine Wet and Dry: Add dry ingredients alternately with sour cream to the butter mixture. Fold in diced peaches.
Bake: Pour batter into prepared pan and bake for 50-60 minutes.
Cool and Ice: Cool cake, then drizzle with brown butter icing before serving.