I originally published this recipe in 2017 and have since added new photos and a few more success tips. You’re looking at one of my very favorite summertime cakes. I’ve been making this every July and August for several years now, and made 2 small updates to the recipe to improve the cake’s texture. (Honestly, it was pretty perfect before, but these small changes are extraordinary.) I added baking soda to help lift the crumb a bit more, and swapped milk for sour cream to introduce tender moisture. Another reader, Steph, commented: “Oh my gosh, this cake is wonderful! The cake itself is subtly sweet so that the peaches really stand out, and that brown butter glaze is one of the most delicious things I’ve ever eaten. Definitely keeping this recipe around! ★★★★★”
Why So Many Readers Love This Peach Bundt Cake
Super moist and tender cake filled with juicy cinnamon-kissed peaches Perfect way to showcase fresh peaches during peak peach season (aside from peach pie, peach cobbler, and peach crisp, of course!) The most delicious brown butter icing—no complicated decorating required (just drizzle it on!)
Tell Me About This Peach Bundt Cake
Flavor: Delicious juicy bites of sweet summer peaches mingle with warm cinnamon spice, and a brown butter icing takes the cake’s flavor to the next level. What a combination! Texture: Thanks to the juice from the peaches as well as the oil and sour cream in the cake batter, this cake is extra moist. It’s soft and dense, but not nearly as heavy as pound cake. Every single slice is absolutely loaded with tender, juicy peaches. Ease: In this recipe, you are simply mixing up the batter and layering it with the peaches in a Bundt pan. Bakers of any skill level can handle this cake. Time: Prepping this dessert recipe is fairly quick, but the bake time (and cooling time) is long due to the cake’s large size. Don’t be worried if it’s gone past the recommended bake time and the cake still isn’t done—that’s common with super moist, super thick, super supreme Bundt cakes.
Key Ingredients You Need & Why:
Let’s Layer
You’ll end up with 3 layers of the creamy-thick batter and 2 layers of the cinnamon-sugared peaches. Use a mixer: Even though you’re not creaming butter and sugar together in this peach cake recipe, I strongly recommend using a handheld or stand mixer. The cake batter is thick and there’s quite a lot of it—an electric mixer makes mixing easier, and will help you get that silky texture you’re looking for in this batter. 2 changes made in 2024: Baking powder is strong, but baking soda is stronger. I felt the cake could use the crutch of a little baking soda, so you’ll see that now in the printable recipe below. I also swapped in sour cream for the milk, which helps produce a tighter, moister crumb. You can opt for milk as the original recipe states, if desired. Start with a layer of batter and peaches, then layer until everything is used up. You need a 10- to 12-cup Bundt pan (I like this one and this one).
Brown Butter Icing AKA the Best Icing Ever
The finishing touch on this peach cake is the most incredibly divine brown butter icing. Have you used brown butter in a recipe before? Preparing it is easy because all you’re doing is stirring butter as it gently cooks on the stove. It adds a remarkable depth of flavor to so many baked goods, and readers absolutely rave about this icing in particular: Because butter is solid at room temperature, the icing eventually sets—kind of like donut icing. I use this brown butter icing on so many tasty treats, including apple blondies, pecan sugar cookies, and these popular brown butter pumpkin oatmeal cookies. (Though I did make some quantity changes to accommodate this enormous cake!)
6 Tablespoons (85g) unsalted butter 1 and 1/2 cups (180g) confectioners’ sugar, sifted 3 Tablespoons (45ml) whole milk 1/4 teaspoon pure vanilla extract pinch salt
