Peach bundt cake with brown butter icing Recipe

Hey you, yeah you—the one staring at those juicy peaches wondering what magic to make with them. Admit it: summer (or whenever peaches are calling your name) hits different when you turn them into something ridiculously delicious without losing your mind in the kitchen. This Peach Bundt Cake with Brown Butter Icing is that perfect combo of moist, peachy heaven and nutty, caramel-like drizzle that makes people go “wait, YOU made this?!”

Grab your apron (or don’t, live dangerously), because we’re about to bake something that tastes like a warm hug from your favorite aunt who always sneaks you extra dessert.

Why This Recipe is Awesome

Look, bundt cakes already have that fancy swirl thing going on, so they look impressive with zero extra effort. But this one? It’s next-level.

The cake stays super moist thanks to oil + sour cream (no dry brick vibes here). Those cinnamon-spiced peach layers? They sink in just enough to create sweet, jammy pockets in every bite. And the brown butter icing? Oh man. It’s like regular icing grew up, got sophisticated, and decided to taste like toffee heaven.

Even if you’re the type who burns toast, this is basically idiot-proof. I mean, I’ve messed up way harder recipes and still pulled this off. No fancy techniques, no stand mixer required (hand mixer or even a whisk in a pinch works), and it feeds a crowd—or just you on a Tuesday night. Win-win.

Ingredients You’ll Need

Let’s keep this simple because ain’t nobody got time for a shopping list from hell.

For the cake:

• 3 cups all-purpose flour (spoon it lightly, don’t pack it like you’re mad at it)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon (the secret weapon for peach magic)
• 1 3/4 cups granulated sugar
• 1/2 cup brown sugar (packed, because flavor)
• 1 cup vegetable oil or canola oil (keeps it moist AF)
• 4 large eggs, room temp if you’re feeling responsible
• 1 cup sour cream (full-fat for the win, Greek yogurt works in a pinch)
• 2 tsp vanilla extract
• 3 cups peeled and diced fresh peaches (about 4-5 medium peaches—frozen works too, just thaw and drain)

For the brown butter icing:

• 1/2 cup (1 stick) unsalted butter
• 2 cups powdered sugar
• 2-4 tbsp heavy cream or milk (start with 2, add more for drizzly consistency)
• 1 tsp vanilla extract
• Pinch of salt (makes everything pop)

See? Not scary. You probably have most of this chilling in your pantry already.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease that bundt pan like your life depends on it—really grease it, or you’ll cry during unmolding. Flour it too for extra insurance.

1. Whisk the dry stuff: In a big bowl, mix flour, baking powder, baking soda, salt, and cinnamon. Set aside.
2. Cream the wet: In another bowl (or your stand mixer if you’re fancy), beat granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and happy (about 2 minutes).
3. Add sour cream: Mix in the sour cream until combined.
4. Combine: Slowly add dry ingredients to wet, mixing just until no streaks remain. Don’t overmix—tough cake is the enemy.
5. Fold in peaches: Gently stir in those diced peaches. Batter will be thick—perfect.
6. Bake time: Pour batter into prepared bundt pan. Bake 60-70 minutes, or until a toothpick comes out clean (or with a few moist crumbs). If top browns too fast, tent with foil after 45 minutes.
7. Cool: Let cake cool in pan 15-20 minutes, then invert onto a wire rack. Let it cool completely before icing (patience, grasshopper).
8. Make the brown butter icing: Melt butter in a light-colored pan over medium heat. Keep swirling until it turns golden brown and smells like heaven (nutty, not burnt—about 5-8 minutes). Pour into a bowl (strain if you want no bits), cool 10 minutes.
9. Whisk in powdered sugar, vanilla, salt, and cream until smooth and pourable. Drizzle over cooled cake. Let it set a bit if you’re patient, or dig in immediately if you’re human.

Boom. Cake achieved.

Common Mistakes to Avoid

• Skipping the pan prep — Bundt pans are pretty but sneaky. Grease AND flour, or say goodbye to half your cake.
• Overmixing the batter — After adding flour, stir gently. Overdoing it = chewy sadness.
• Using cold ingredients — Room-temp eggs mix better. Cold ones make lumpy batter. Nobody wants lumps.
• Burning the brown butter — Watch it like a hawk. Nutty good, black smoky bad.
• Cutting while hot — Let it cool fully or the icing melts into a sad puddle. Worth the wait, promise.
• Over-peaching — Too many peaches = soggy mess. 3 cups diced is the sweet spot.

Alternatives & Substitutions

No fresh peaches? Frozen (thawed and drained) or even canned (drained well) save the day.

Sour cream haters: Full-fat Greek yogurt or even buttermilk swaps in fine—keeps moisture.

Oil-phobic? Melted butter works, but oil really is better for tenderness here.

Gluten-free? Use a 1:1 GF flour blend. I’ve done it—still delish.

Want boozy vibes? Add a splash of bourbon or peach schnapps to the icing. Adults only, obviously.

Vegan? Swap eggs for flax eggs, sour cream for plant-based, butter for vegan margarine—browns okay-ish. Results vary, but it’ll still taste good.

Cinnamon not your jam? Skip it or add nutmeg/cardamom for a twist.

FAQ’s

Can I make this ahead of time?

Yes please! Bake the cake up to 2 days ahead (store covered at room temp). Ice it the day you serve. Brown butter icing firms up nicely.

What if my peaches aren’t super ripe?

No drama. Dice ’em smaller and toss with a tsp extra cinnamon + 1 tbsp sugar to coax out sweetness. Or roast them lightly first for extra flavor.

Is the brown butter icing hard to mess up?

Nah, it’s forgiving. If it gets too thick, add cream 1 tsp at a time. Too thin? More powdered sugar. Taste as you go—it’s addictive.

Can I use margarine instead of butter?

Technically yes… but why hurt your soul like that? Real butter browns better and tastes way richer. Splurge here.

How do I store leftovers?

Covered at room temp up to 3 days, or fridge for 5. Bring to room temp before eating—cold cake is meh.

My cake stuck in the pan—what now?

Curse quietly, then use a knife to loosen edges. If it’s bad, crumble it into a trifle with whipped cream and call it “deconstructed masterpiece.” Still tastes amazing.

Can I freeze it?

Whole cake (un-iced) freezes great—wrap tight in plastic + foil, up to 2 months. Thaw overnight, then ice fresh.

Related Recipe:

• Easy Key Lime Pie Bars Recipe
• Lemon strawberry crumb bars Recipe
• White Chocolate Raspberry Cheesecake Bars Recipe

Final Thoughts

There you have it—your new go-to when peaches are in season (or when you just need to feel fancy without the stress). This Peach Bundt Cake with Brown Butter Icing is basically summer on a plate: juicy, tender, and that icing? Chef’s kiss.

Now go forth, bake this bad boy, and watch people’s faces light up. Or hoard it all for yourself—no judgment here. You’ve earned a slice (or three). Tag me if you make it… or just eat it in peace. Either way, enjoy, friend! 🍑✨