Peach Bundt Cake with Brown Butter Icing Recipe

1. Preheat the oven to 350 degrees F and grease a 10-inch bundt pan.

Cake:

1. Whisk the flour, baking powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer mix the oil, 1 cup granulated sugar, the brown sugar, eggs, and vanilla together until combined.

2. Pour the wet ingredients into the dry ingredients, add the milk, and beat on low-medium speed until the batter is completely combined. The batter should be thick, yet silky.

3. Mix the remaining sugar, peaches, and cinnamon together in a medium bowl.

4. Pour ⅓ of the cake batter evenly into the prepared bundt pan. Arrange half of the peaches on top.

5. Pour another ⅓ of cake batter evenly on top, followed by the rest of the peaches. Finally, cover with the remaining cake batter. Use a spatula to smooth over any exposed peaches as best you can.

6. Bake for 55 to 70 minutes or until a toothpick inserted into the cake comes out clean with just a couple of lightly moist crumbs.

7. 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 cooling completely.

Icing:

1. Slice the butter up into pieces and place in a light-colored skillet. Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam.

2. Keep stirring occasionally. After 5 to 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.

3. Once browned, remove from heat immediately and allow to cool for 5 minutes. After 5 minutes, whisk in the rest of the icing ingredients until smooth.

4. Add more confectioners’ sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.

5. Drizzle icing over cake before slicing and serving.

6. Cover leftover cake tightly and store at room temperature for a couple days and/or in the refrigerator for up to 5 days.