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
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.
Notes
- Use ripe, fresh peaches for best flavor.
- Add chopped pecans for extra texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 40g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg