Ingredients:

  • 1 cup (230g) unsalted butter, plus extra for greasing
  • 1 ¼ cups (250g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (240ml) buttermilk
  • 2 cups (300g) fresh peaches, peeled and chopped (about 2-3 medium peaches)
  • 1 cup (120g) powdered sugar (for glaze, optional)
  • 2-3 tablespoons (30-45ml) milk or cream (for glaze, optional)
  • ½ teaspoon vanilla extract (for glaze, optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease the Bundt pan with butter and lightly flour it.
  2. In a saucepan over medium heat, melt the butter and cook until golden brown and fragrant, about 5-7 minutes. Allow to cool slightly.
  3. In a large bowl, combine the brown butter and sugar. Whisk until well combined. Add eggs, one at a time, whisking after each addition. Stir in vanilla extract.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.
  5. Gradually add the dry mixture to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
  6. Gently fold in the chopped peaches with a rubber spatula.
  7. Pour the batter into the prepared Bundt pan. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
  8. Let the cake cool in the pan for 10 minutes before inverting onto a cooling rack. Prepare the glaze by whisking powdered sugar, milk, and vanilla together until smooth. Drizzle over the cooled cake.