Peach Bundt Cake Recipe With Brown Butter Icing

All-purpose flour: The base for the cake, providing structure and texture.

Baking powder: Helps the cake rise and become fluffy.

Baking soda: Works with the baking powder to leaven the cake.

Salt: Enhances the flavors of the other ingredients.

Unsalted butter: Adds richness and moisture to the cake and icing.

Granulated sugar: Sweetens the cake.

Eggs: Provide structure and stability to the batter.

Vanilla extract: Adds a warm, sweet flavor.

Sour cream: Keeps the cake moist and tender.

Peaches: Fresh, ripe peaches add a burst of fruity flavor.

Powdered sugar: Sweetens and thickens the icing.

Milk: Thins the icing to the desired consistency.

When browning the butter for the icing, keep a close eye on it as it can go from perfectly golden to burnt very quickly. Stir continuously and remove from heat as soon as it reaches a deep amber color. This will ensure a rich, nutty flavor that complements the peach bundt cake beautifully.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cake denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• baking soda - Substitute with baking powder: Use 4 times the amount of baking powder, but this may affect the taste and texture slightly.

• salt - Substitute with kosher salt: Use the same amount, but it may have a slightly different texture and flavor.

• unsalted butter - Substitute with salted butter: Reduce the added salt in the recipe by ¼ teaspoon per ½ cup of butter.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg, let it sit for 5 minutes to thicken.

• vanilla extract - Substitute with almond extract: Use half the amount, as almond extract is stronger in flavor.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar texture and tangy flavor, making it a good substitute.

• fresh peaches - Substitute with canned peaches: Drain and pat dry to remove excess moisture, though fresh peaches are preferable for texture.

• unsalted butter - Substitute with ghee: Ghee has a similar fat content and adds a slightly nutty flavor.

• powdered sugar - Substitute with homemade powdered sugar: Blend granulated sugar in a blender until it reaches a powdery consistency.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative with a mild flavor.

• vanilla extract - Substitute with maple syrup: Adds a different but complementary flavor, use slightly more to achieve desired sweetness.

• Allow the peach bundt cake to cool completely before storing. This helps prevent condensation, which can make the cake soggy.
• Wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh. Ensure there are no exposed areas to avoid drying out.
• Place the wrapped cake in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.
• Store the cake at room temperature for up to 3 days. Keep it in a cool, dry place away from direct sunlight and heat sources.
• For longer storage, refrigerate the cake. It can last up to a week in the fridge. Make sure it is well-wrapped to prevent it from absorbing any odors from other foods.
• To freeze the peach bundt cake, first wrap it tightly in plastic wrap, then in aluminum foil. This double wrapping helps prevent freezer burn.
• Place the wrapped cake in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• The cake can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight.
• Once thawed, let the cake come to room temperature before serving. This helps restore its original texture and flavor.
• If the brown butter icing has been applied before freezing, it may lose some of its smoothness. Consider adding a fresh drizzle of icing after thawing to enhance its appearance and taste.

• Preheat your oven to 300°F (150°C). Place the leftover peach bundt cake on a baking sheet. Cover it loosely with aluminum foil to prevent the brown butter icing from melting too quickly. Heat for about 15-20 minutes or until warmed through. This method helps maintain the cake's moist texture and ensures the peaches stay juicy.

• If you prefer using a microwave, slice the cake into individual servings. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. This quick method is perfect for a fast treat, but be cautious as the icing may melt more than desired.

• For a stovetop method, use a double boiler. Fill a pot with a couple of inches of water and bring it to a simmer. Place the cake on a heatproof plate or bowl and set it over the simmering water. Cover with a lid and steam for about 5-10 minutes. This gentle reheating method helps retain the cake's moisture without compromising the icing.

• If you have an air fryer, preheat it to 300°F (150°C). Place the peach bundt cake inside the basket, ensuring it’s not overcrowded. Heat for 5-7 minutes. The air fryer can give the cake a slightly crispy exterior while keeping the inside moist and delicious.

• For a toaster oven, preheat to 300°F (150°C). Place the cake on a piece of parchment paper or a small baking tray. Cover with foil and heat for about 10-15 minutes. This method is convenient and effective for small portions, ensuring the brown butter icing stays intact.

• If you enjoy a cold treat, consider serving the peach bundt cake straight from the fridge. The brown butter icing will have a firmer texture, offering a delightful contrast to the soft, moist cake. This method requires no reheating and can be a refreshing option, especially in warmer weather.

• Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).

• Bundt pan: The specific pan shape used to give the cake its distinctive ring form.

• Whisk: Utilized to mix together the dry ingredients like flour, baking powder, baking soda, and salt.

• Mixing bowl: A large bowl to combine and mix the ingredients.

• Electric mixer: Helps to beat the butter and sugar until light and fluffy, and to mix in the eggs and vanilla extract.

• Spatula: Handy for folding in the diced peaches and scraping down the sides of the mixing bowl.

• Toothpick: Used to check if the cake is fully baked by inserting it into the center to see if it comes out clean.

• Wire rack: Allows the cake to cool completely after being inverted from the bundt pan.

• Saucepan: Used to melt and brown the butter for the icing.

• Measuring cups: Essential for accurately measuring out ingredients like flour, sugar, and sour cream.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, baking soda, salt, and vanilla extract.

• Sifter: Helps to sift the powdered sugar for the icing, ensuring a smooth texture.

• Drizzling spoon: Used to drizzle the brown butter icing over the cooled cake.

Pre-measure ingredients: Measure out all ingredients before starting. This ensures a smoother baking process.

Use a stand mixer: A stand mixer can save time when creaming butter and sugar and mixing batter.

Peel peaches efficiently: Blanch peaches in boiling water for 30 seconds, then transfer to ice water. The skins will slip off easily.

Brown butter ahead: Make the brown butter for the icing while the cake is baking. This multitasking saves time.

Cool cake quickly: Place the cake on a wire rack in a cool, drafty area to speed up the cooling process.