Indulge in the delightful flavors of summer with this peach bundt cake, topped with a luscious brown butter icing. This cake is perfect for any occasion, combining the sweetness of fresh peaches with the rich, nutty taste of brown butter.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up fresh peaches and sour cream from the supermarket. Ensure the peaches are ripe and juicy for the best flavor. The brown butter icing requires you to brown the butter, which adds a unique depth of flavor.
Ingredients For Peach Bundt Cake 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.
Technique Tip for This Recipe
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.
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Alternative Ingredients
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.
Other Alternative Recipes to Try
How to Store / Freeze Your Cake
- 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.
How to Reheat Leftovers
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.
Essential Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Peach Bundt Cake Recipe With Brown Butter Icing
Ingredients
Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh peaches, diced peeled
Brown Butter Icing
- ½ cup unsalted butter
- 2 cups powdered sugar sifted
- 2 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with sour cream. Fold in the diced peaches.
- Pour the batter into the prepared bundt pan. Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the icing, melt the butter in a saucepan over medium heat until it turns golden brown. Remove from heat and let cool slightly.
- In a bowl, whisk together the browned butter, powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
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