Peach Bundt Cake with Brown Butter Icing Recipe

Dive into the delightful flavors of summer with this Peach Bundt Cake topped with luscious brown butter icing. This cake is moist, flavorful, and perfect for any occasion, whether it's a picnic or a cozy gathering at home. Let’s get started on creating this beautiful and delicious dessert!

What is “Peach Bundt Cake”?

Peach Bundt Cake is a moist cake made with fresh peaches, offering a wonderful balance of sweetness and fruity flavor. The Bundt shape adds a touch of elegance, making it a stunning centerpiece. Topped with rich brown butter icing, this cake is sure to impress your guests and satisfy your sweet tooth.

Ingredients List for Peach Bundt Cake

Here’s what you’ll need for the cake and icing:

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 2 cups fresh peaches, peeled and diced

For the Brown Butter Icing:

• ½ cup unsalted butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons milk

Substitutions and Variations

Customize your Peach Bundt Cake with these options:

• Fruit Alternatives: Substitute peaches with other fruits like blueberries or cherries.
• Dairy-Free: Use dairy-free butter and a non-dairy milk alternative for the icing.
• Flavor Boost: Add a teaspoon of cinnamon or nutmeg for extra warmth.

Step-by-Step Cooking Instructions

Follow these simple steps to make your delicious Peach Bundt Cake:

How to Cook Peach Bundt Cake: A Step-by-Step Guide

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
6. Fold in Peaches: Gently fold in the diced peaches until evenly distributed in the batter.
7. Pour and Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 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 minutes before transferring it to a wire rack to cool completely.

Prepare the Brown Butter Icing

1. Brown the Butter: In a small saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
2. Mix the Icing: In a bowl, whisk together the browned butter, powdered sugar, and vanilla extract. Add milk, one tablespoon at a time, until the desired consistency is reached.

Common Mistakes to Avoid

To ensure your cake is perfect, keep these tips in mind:

• Overmixing: Mix just until combined to maintain a tender crumb.
• Not Measuring Flour Properly: Use the spoon-and-level method to avoid a dense cake.
• Not Letting the Cake Cool: Allow the cake to cool completely before icing to prevent the icing from melting.

Serving and Presentation Tips

Make your Peach Bundt Cake a showstopper with these tips:

How to Serve Peach Bundt Cake

Slice the cake and serve it at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or whipped cream.

Presentation Ideas for Peach Bundt Cake

• Garnish: Dust with powdered sugar or top with fresh peach slices for an elegant touch.
• Plate: Serve on a decorative cake stand for an impressive display.

Peach Bundt Cake Recipe Tips

• Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• Freezing: You can freeze the Bundt cake without icing for up to 3 months. Wrap it tightly before freezing.

Frequently Asked Questions (FAQs)

Q: Can I use canned peaches? A: Yes, but make sure to drain them well and reduce the sugar slightly, as canned peaches can be sweeter.

Q: What can I use if I don’t have buttermilk? A: You can make your own by mixing ½ cup of milk with ½ tablespoon of vinegar or lemon juice. Let it sit for 5 minutes.

Q: Can I make this cake ahead of time? A: Absolutely! You can bake the cake a day in advance and store it tightly wrapped until ready to serve.

Q: How do I know when my cake is done? A: A toothpick inserted into the center should come out clean or with a few moist crumbs attached.

Conclusion

This Peach Bundt Cake with Brown Butter Icing is a delicious and beautiful dessert that captures the essence of summer. With its moist texture and rich flavor, it’s sure to be a hit at your next gathering. So gather your ingredients and treat yourself and your loved ones to this delightful cake! Enjoy!

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