Peach Bundt Cake with Brown Butter Icing

This peach bundt cake with brown butter icing is a true crowd pleaser and one of the best Peach Bundt Cake with Brown Butter Icing

Summer in a bundt pan!

Not to be dramatic about food or anything (oh hi have we met?) but this is the best bundt cake in the entire world. That’s a pretty bold statement, so maybe just in my world. My bundt cake loving, peachy crazy, I-want-to-eat-this-brown-butter-icing-all-day-long world. And I *think* you might agree with me when you take that first completely magnificent bite. 🙂

Especially if you want to enjoy brown butter icing all day long too. (Who doesn’t?)

This peach bundt cake with brown butter icing is a true crowd pleaser and one of the best Peach Bundt Cake with Brown Butter Icing

The recipe stems from an apple cake that one of my readers sent me 2 years ago. She said it’s her family’s favorite cake recipe and I told her I’d have to try it soon. As I was cleaning up my inbox the other week, I stumbled upon it and felt silly that I never got around to trying it WITH APPLES! I immediately wrote to her after I tested it with peaches the following week. And now I can’t wait to give it a go with apples this Fall because it’s that good.

You heard me up there: it’s the best.

(By the way– thank you for always sending me your favorite recipes. I promise I get around to them… at some point!)

I slightly altered the recipe after trying it for the first time. I decreased the oil and sugar and replaced some of the granulated sugar with brown sugar. You know the routine– brown sugar whenever and wherever we can! That flavor is just too good to NOT throw into a peach bundt cake. When I first tested the recipe, I felt that the cake wasn’t quite dense enough. I owe that to the super juicy nature of peaches; they released so much juice which made it more cakey (and sorta wet) than I’d like. Apples, like in the original recipe, don’t release half as much juice. So I decreased the added liquid (milk) to keep the bundt cake on the denser and more compact side.

Smooth as silk batter right here:

This peach bundt cake with brown butter icing is a true crowd pleaser and one of the best Peach Bundt Cake with Brown Butter Icing

When I first tested the recipe, I was nervous about using oil instead of my go-to: creamed butter and sugar. Cakes made with oil usually have predominant flavors like spice cake, carrot cake, etc. So I was worried I’d miss the butter flavor. NOPE. WRONG. This cake has so much flavor that it’s almost unfair to all other bundt cakes. Even the bites without peach slices (there are very few) are bursting with goodness. Brown sugar + vanilla in every single bite.

And the bites with peaches? Consider your knees already weakened.

And you know what else? This peach bundt cake is unbelievably moist. And that’s after I decreased the added liquid and oil in the original apple bundt cake recipe. It’s the kind of cake that sticks to the bottom of your fork. Aka: the best kind.

This peach bundt cake with brown butter icing is a true crowd pleaser and one of the best Peach Bundt Cake with Brown Butter Icing

Here’s What’s Happening

So we have the bundt cake batter already made. Easy stuff that I mentioned above like oil, sugar, milk, vanilla… also flour, baking powder, eggs… the whole cake crew. But then there are the cinnamon peaches. Oh those peaches!

Cut a bunch of peeled peaches into chunks, mix them with a bit of sugar and a good dose of cinnamon, then layer into the bundt pan with the cake batter.

There’s 3 layers of cake batter + 2 layers of cinny-peaches.

What’s the point of layering? Layering the cinnamon sugar peaches helps ensure that almost every single bite is loaded with peach goodness. Or the lingering cinnamon swirl. 🙂

This peach bundt cake with brown butter icing is a true crowd pleaser and one of the best Peach Bundt Cake with Brown Butter Icing

Smooth it all out and pop into the oven. This is a ginormous cake and, as a result, will take quite awhile to bake through in the oven. So don’t get nervous if it’s past an hour and the cake still isn’t cooked through all the way. That’s what happens with super moist, super thick, super supreme bundts!

This peach bundt cake with brown butter icing is a true crowd pleaser and one of the best Peach Bundt Cake with Brown Butter Icing

The cake will rise up quite a bit, so make sure you’re using the appropriate size bundt pan. Too small and you’ll definitely have a bundt cake spillage situation happening! Make sure you’re using a 10-inch bundt pan or slighter larger.

What’s a bundt without some sugar on top? I wanted to dress this peach bundt cake up and vanilla icing just seemed so… vanilla. I wanted to go big. Something with serious wow-factor. Something to make you agree with me that this is the best bundt cake!! Brown butter will help us get there.

Brown butter never lets us down.

This peach bundt cake with brown butter icing is a true crowd pleaser and one of the best Peach Bundt Cake with Brown Butter Icing

It’s the same brown butter icing I use on these pumpkin oatmeal cookies. Remember those? I changed the ratios slightly to make sure I had enough for a large cake. Because butter is solid at room temperature, the glaze sets after several minutes. It becomes this thick caramel-nutty-buttery layer on top. And, like I said in the beginning of this post, you’ll want to eat it all day long.

This is your bathing suit’s worst nightmare.

This peach bundt cake with brown butter icing is a true crowd pleaser and one of the best Peach Bundt Cake with Brown Butter Icing

Before you bundt:

I love this bundt cake pan. I’ve had it for 4 years and it’s the only bundt pan I use. It’s nonstick, but I still always add a little coat of butter or nonstick cooking spray to grease it. The bundt cake releases so easily. NEVER a crumb stuck. Plus, the shape is pretty.

Even though you’re not creaming butter + sugar together (where you’d need a mixer), I strongly recommend using a mixer for the cake batter. It’s thick and there’s quite a lot of it. A mixer makes it much easier!