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Peach Bundt Cake (with Brown Butter Icing)

  • Author: Meagan


Perfectly delicious from Sally’s Baking Addiction, this is also a hearty cake that will go a long way in a crowd.  Admittedly a little out of season, I’m more than a little behind in my postings…but frozen peaches could also work as long as they’re thawed and drained well – enjoy!



For the Peach Bundt Cake;

3 c. (375 g) flour

1 T. baking powder (tablespoon is not a typo) AND 1/2 t. salt

1 c. canola oil

1 c. EACH sugar AND brown sugar

4 eggs, room temperature AND 2 t. vanilla

1/3 c. milk

~5 peaches, peeled and diced (about 2 1/2 cups) AND 2 T. sugar AND 1 t. cinnamon

For the Brown Butter Icing;

6 T. (85 g) butter

1 1/2 c. (180 g) icing sugar

3 T. milk AND 1/4 t. vanilla extract


Preheat the oven to 350 and generously butter your favorite bundt pan.  In a large bowl, whisk together the flour, baking powder and salt and set this aside.  In a medium bowl, use your handheld mixer to beat together the oil, sugar, brown sugar, eggs and vanilla until well combined.  Pour and scrape the wet ingredients into the dry, add the milk and beat again until the batter is completely combined – it will be thick but it should also be beautifully smooth.

In another medium bowl, use a spatula to stir together the peaches, sugar and cinnamon.

Pour about a third of the cake batter evenly into your prepared bundt pan, arrange about half the peaches evenly over all, then another third of the batter, the remaining peaches and finally the last of the batter.

Bake for about an hour, until an instant thermometer comes out at 200 – check a couple of times! this is a very dense cake and you need to make sure you’re checking the cake and not the peach layer.  Once it’s done, take it out and leave it to rest on a rack, in the pan for at least 2 hours, before turning it out onto another rack or serving platter.

As the cake is cooling, make the frosting, by first browning the butter.  Add the butter to a medium pot over medium heat and swirl it as it melts.  Once it starts to simmer, turn the heat down and while occasionally swirling the pot, let it foam until the water boils off and the middle starts to come up a lovely golden brown.  Remove the pot from the heat and allow it to cool for several minutes – try to time this for close to when you’ll frost the cake…drizzling will be easier.

Whisk in the icing sugar, milk and vanilla (directly in the pot!), add more icing sugar or milk as needed for a thickness that you’d prefer. Drizzle the icing over the cake and smooth out quickly (if it needs it) as it solidifies rather quickly.  Slice and serve as you wish!  So good!



From Meagan's Kitchen

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