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?)
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:
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.
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. ?
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!
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.
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.
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!
- 3 cups (375g) all-purpose flour (spoon & leveled)
- 1 Tablespoon baking powder (yes, Tablespoon!)
- 1/2 teaspoon salt
- 1 cup (240ml) canola or vegetable oil
- 1 cup + 2 Tablespoons (225g) granulated sugar, divided
- 1 cup (200g) packed light brown sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/3 cup (80ml) milk
- 5 peaches, peeled and diced (about 2 and 1/2 cups)
- 1 teaspoon ground cinnamon
Brown Butter Icing
- 6 Tablespoons (86g) unsalted butter
- 1 and 1/2 cups (180g) confectioners’ sugar
- 3 Tablespoons (45ml) milk
- 1/4 teaspoon pure vanilla extract
- Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
- For the cake: Whisk the flour, baking powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, 1 cup granulated sugar, the brown sugar, eggs, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the milk, and beat on low-medium speed it all until the batter is completely combined. Batter is thick, yet silky.
- Mix the remaining sugar, peaches, and cinnamon together in a medium bowl.
- Pour 1/3 of the cake batter evenly into the prepared bundt pan. Arrange half of the peaches on top (including any juices!). Pour another 1/3 of cake batter evenly on top, followed by the rest of the peaches. Finally, cover with remaining cake batter. Use a spatula to smooth over any exposed peaches as best you can.
- Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
- Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow to cool completely.
- As the cake cools, prepare the icing. Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. See photo above for a visual. Once browned, remove from heat immediately and allow to cool for 5 minutes. (The butter will eventually solidify, so don’t let it sit too long.) After 5 minutes, whisk in the rest of the icing ingredients until smooth. Add more confectioners’ sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.
- Drizzle icing over cake before slicing and serving.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
Make ahead tip: You can make the entire cake ahead of time (before topping with icing). Cover cooled cake and refrigerate for up to 2 days. Bring to room temperature before icing and serving.
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