My Bundt cakes always stick to the pan; how do I get them to release cleanly?

If you need a recommendation for a new Bundt pan, I highly recommend NordicWare Bundt pans . I’ve been using them for years… great quality, great price, and they come in so many beautiful shapes. (Not working with the brand, just a fan!) Even though these Bundt pans are nonstick, I always grease them just to be safe; the syrupy peach layers have a tendency to stick to the sides of the pan. I recommend a light dusting of flour over the greased interior to help the cake release cleanly, too. Finally, let the cake cool in the pan for exactly 1 hour and then invert onto a cooling rack or serving platter/cake stand. Trying to invert the cake too soon or after too long always makes it harder to get the cake to release; I find that 1 hour is the sweet spot for this cake.

Can I make this peach Bundt cake in a loaf pan?

Absolutely, but I recommend halving the recipe for an 8.5x4.5-inch or 9x5-inch pan. The bake time is similar to this peach bread ; use a toothpick to test for doneness. For best success, however, just make the quick bread recipe and top with today's brown butter icing. Feel free to halve the icing. If you would rather use a springform pan, I recommend this peach cake instead.

What are the best peaches for this Bundt cake?

You can use any variety of peaches—yellow, white, or even doughnut peaches—but you want slightly firm (not hard) peaches with no soft spots. Your best bet is to purchase or pick about 7 firm peaches, then let them sit in a paper bag for 1–2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you actually need. Eat any overly soft peaches or use them in these peach muffins .

Can I use frozen peaches?

Fresh peaches are the best option for this peach Bundt cake, but you can use frozen if needed. You just don't want them to be too wet, so either keep them frozen, or, if using thawed peaches, be sure to blot them dry before tossing with the cinnamon-sugar and using them in the cake.

Peach Bundt Cake with Brown Butter Icing - Sally's Baking Addiction

Description

Homemade peach Bundt cake is super moist and tender with pockets of cinnamon-soaked peaches throughout each slice. Finish it with a delicious brown butter icing that eventually sets on top.

Ingredients

Cake Batter

3 cups (375g) all-purpose flour (spooned & leveled)
2 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (240ml) vegetable oil (or canola oil)
1 cup (200g) granulated sugar
2/3 cup (133g) packed light brown sugar
4 large eggs, at room temperature
1/2 cup (120g) full-fat sour cream, at room temperature
2 teaspoons pure vanilla extract

Peach Layers

2 and 1/2 cups (400–425g) peeled and chopped peaches (about 5 peaches)
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon

Brown Butter Icing

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

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Instructions

Preheat the oven to 350°F (177°C). Grease and lightly flour a 10- to 12-cup Bundt pan (I like this one and this one).
Make the cake batter: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk or paddle attachment (or you can use a whisk) mix the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla together until combined. Pour the dry ingredients into the wet ingredients, and beat on medium-low speed or whisk until the batter is completely combined. Batter is thick, yet silky. You should have about 4 cups (1300g) of batter.
For the peaches: In a medium bowl, gently stir the peaches, sugar, and cinnamon until the peaches are coated.
Pour and spread 1/3 of the cake batter evenly into the prepared Bundt pan. Arrange half of the peaches on top (including any juices), and try to keep them in the center of the batter and not touching the edges of the pan. Pour and spread another 1/3 of the cake batter evenly on top, followed by the rest of the peaches. Again, try to prevent the peaches from touching the edges of the pan. Finally, pour the remaining cake batter on top. Use a spatula or back of a spoon 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 moist crumbs). This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven. As it’s baking, after 30 minutes, loosely cover with aluminum foil to prevent over-browning.
Once done, place the cake on a cooling rack and allow to cool in the pan for 1 hour. Run a knife around the edges to loosen the cake from the pan, then invert the Bundt cake onto a cooling rack or serving dish and allow to cool completely.
Make the icing: Slice the butter 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 forming at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat immediately and pour into a medium heatproof bowl or liquid measuring cup. Allow to slightly cool for 5–10 minutes. Whisk in the rest of the icing ingredients until smooth. Add more sifted confectioners’ sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed. Taste and add another pinch of salt if desired.
Immediately drizzle the icing over the cooled cake. (The icing thickens quickly.) Slice and serve.
Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

Make Ahead Instructions: You can make the entire cake ahead of time (before topping with icing). Cover cooled cake and refrigerate for up to 1 day. Bring to room temperature before icing and serving. Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.
Special Tools (affiliate links): 10- to 12-cup Bundt Cake Pan (I like this one and this one) | Glass Mixing Bowl | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack | Light-Colored Skillet or Stainless Steel Skillet | Whisk | Fine Mesh Sieve
Mini Bundt Pan: I don’t recommend using this batter for mini Bundts. The batter is too thick and chunky for the mini size.
Oil: This recipe is best with vegetable oil or canola oil. If you want to use coconut oil, melt it first, and be sure that all of the other ingredients are room temperature. Bake the batter right away, because as the coconut oil begins to cool and solidify, it thickens the batter and could result in an overly dense cake.
Sour Cream: You can substitute plain Greek yogurt for sour cream, if needed.
Peaches: Frozen peaches are OK as long as they aren’t overly wet. You can keep frozen or thaw. If thawed, blot them so they aren’t too wet. Still mix with sugar and cinnamon.
Peeling the Peaches: I usually peel the peaches for this cake, but feel free to leave the skin on the peaches—it doesn’t make a difference either way.
Loaf Pan: You can halve this recipe and bake it in an 8.5×4.5-inch or 9×5-inch loaf pan. The bake time is similar to peach quick bread; use a toothpick to test for doneness. For best success, however, just make the quick bread recipe and top with this brown butter icing. Feel free to halve the icing.
Recipe Updated in 2024: The old recipe called for 1 Tablespoon baking powder, no baking soda, and 1/3 cup milk instead of sour cream in the cake batter.