Did anyone else notice that Ontario Peaches weren’t as great as they normally are this year? I bought them from a few different farmers’ markets towards the end of August through to last week, and I felt like they weren’t bursting with as much fresh peachy flavour as usual (I felt like Kramer being unable to taste his Mackinaw peaches).

I still ate a ton of them, stirred into yogurt and granola, and in this salad, but I thought baking with them might help to bring out the flavour. I settled on this Peach Bundt Cake from Sally’s Baking Addiction. It’s a nicely hydrated brown sugar cake with a whole heap of peaches layered inside, plus a brown butter icing spread over top.

The cake turned out perfectly (well almost perfectly, a little bit got stuck inside the pan, but that’s nothing the icing can’t hide!) and everyone at work loved it. I was a huge fan of the icing as well, but would add a little more milk or cream next time so it’s more of a glaze consistency. The peach and cinnamon combination are always like a gateway to Fall for me.

Peach Bundt Cake with Brown Butter Icing

Source: Sally’s Baking Addiction

Ingredients

Cake

• 3 cups flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup vegetable oil
• 1 cup + 2 tbsp sugar, divided
• 1 cup brown sugar
• 4 eggs
• 2 tsp vanilla
• 1/3 milk or buttermilk
• 5 peaches, peeled and diced (about 2 1/2 cups)
• 1 tsp cinnamon

Icing

• 6 tbsp butter
• 1 1/2 cups icing sugar
• 3 tbsp milk or cream (plus extra to make it more runny)
• 1/4 tsp vanilla

Directions

1. Preheat the oven to 350° and spray the heck out of a bundt pan.
2. In a large bowl, whisk together the flour, baking powder and salt.
3. In a medium bowl, whisk together the oil, 1 cup of sugar, brown sugar, eggs and vanilla. Pour this mixture over the dry ingredients, add the milk, and stir until everything is combined.
4. In a small bowl, mix together the peaches with the cinnamon and last 2 tbsp of sugar.
5. Pour 1/3 of the cake batter into the bundt pan, and then add half the peaches on top (I try to make sure the peaches aren’t touching the edges of the pan). Cover with another 1/3 of the batter, the rest of the peaches, and then the rest of the batter.
6. Bake for 60-75 minutes, until a skewer inserted into the cake comes out clean. Let cool for 2 hours inside the pan, then do your best to get it out in one piece!
7. For the icing, add the butter to a small saucepan over medium heat. Swirl it around until it melts, then foams and bubbles, then turns brown and smells amazing. Remove from heat and let cool for 5 minutes.
8. In a medium bowl, add the icing sugar, milk, vanilla and brown butter and whisk until smooth. Mine was quite thick and I should have added more cream to thin it out to a pourable consistency. Pour the icing over the top of the bundt.