Peach Bundt Cake with Brown Butter Icing Recipe

Looking for a delightful dessert that captures the essence of summer? This Peach Bundt Cake with Brown Butter Icing is a must-try! With its moist and tender crumb filled with juicy peaches, this cake is perfectly complemented by a rich, nutty brown butter icing. It’s the perfect treat for gatherings, picnics, or just a sweet indulgence at home. Let’s dive into the recipe!

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What is Peach Bundt Cake?

Peach Bundt Cake is a deliciously moist cake made with fresh peaches, typically baked in a decorative Bundt pan. The cake is often enhanced with spices and flavors that complement the sweetness of the peaches. Topped with a luscious brown butter icing, this cake is both beautiful and bursting with flavor.

Ingredients List for Peach Bundt Cake

For the Cake:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 cups diced fresh peaches (about 3 medium peaches)

For the Brown Butter Icing:

• ½ cup unsalted butter
• 2 cups powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

Substitutions and Variations

Looking to customize your Peach Bundt Cake? Here are some ideas:

• Fruits: Substitute fresh peaches with nectarines, apricots, or even blueberries.
• Flour: Use whole wheat flour for a heartier texture.
• Sweetener: Swap granulated sugar for brown sugar for a deeper flavor.
• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.

Step-by-Step Cooking Instructions

How to Make Peach Bundt Cake with Brown Butter Icing: A Step-by-Step Guide

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to prevent sticking.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
5. Mix in the Buttermilk: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Fold in Peaches: Gently fold in the diced peaches until evenly distributed.
7. Bake the Cake: Pour the batter into the prepared Bundt pan, smoothing the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
9. Make the Brown Butter Icing: In a small saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until it turns golden brown and develops a nutty aroma. Remove from heat and let it cool slightly.
10. Combine Icing Ingredients: In a mixing bowl, whisk the brown butter, powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
11. Drizzle Icing Over Cake: Once the cake is completely cool, drizzle the brown butter icing over the top, allowing it to cascade down the sides.

Common Mistakes to Avoid

To ensure your Peach Bundt Cake turns out perfectly, keep these tips in mind:

• Not Greasing the Pan: Make sure to thoroughly grease and flour the Bundt pan to prevent sticking.
• Overmixing: Mix the batter until just combined to keep the cake light and fluffy.
• Underbaking: Check for doneness by inserting a toothpick; it should come out clean when the cake is ready.

Serving and Presentation Tips

How to Serve Peach Bundt Cake

This cake is best served at room temperature. It pairs wonderfully with coffee or tea for an afternoon treat.

Presentation Ideas for Peach Bundt Cake

• Garnish with Fresh Peaches: Add slices of fresh peach or berries on top for an appealing look.
• Dust with Powdered Sugar: A light dusting of powdered sugar adds a nice touch.
• Use a Cake Stand: Elevate the presentation by serving the cake on a decorative cake stand.

Peach Bundt Cake Tips

• Make Ahead: The cake can be made a day in advance. Store it in an airtight container at room temperature.
• Storage: Keep leftovers in an airtight container for up to three days.
• Freezing: The unfrosted cake can be frozen for up to three months. Wrap it tightly before freezing.

Frequently Asked Questions (FAQs)

Can I use frozen peaches?

Yes, you can use frozen peaches! Just thaw and drain them well before adding to the batter.

How can I tell when the cake is done?

The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Can I substitute the buttermilk?

If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

What if my icing is too thick?

If the icing is too thick, add more milk, one tablespoon at a time, until you reach your desired consistency.

Conclusion

This Peach Bundt Cake with Brown Butter Icing is a delightful dessert that captures the flavors of summer in every bite. With its moist texture, fresh peaches, and rich icing, it’s sure to become a favorite at your gatherings. Enjoy baking this cake, and savor the delicious results!

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