Peach Bundt Cake with Brown Butter Icing

This extra moist peach Bundt cake is packed with cinnamonspiced peaches and topped with smooth brown butter icing. This is the kind of cake you want to enjoy all summer long when peaches are in their prime. Peach cobbler is another seasonal favorite!
Ingredients
3 cups 375g allpurpose flour spooned leveled
1 Tablespoon baking powder yes Tablespoon!
12 teaspoon salt
1 cup 240ml vegetable oil
1 cup 2 Tablespoons 225g granulated sugar divided
1 cup 200g packed light brown sugar

4 large eggs at room temperature
2 teaspoons pure vanilla extract
13 cup 80ml milk
5 peaches peeled and diced about 2 and 12 cups
1 teaspoon ground cinnamon
Brown Butter Icing
6 Tablespoons 85g unsalted butter
1 and 12 cups 180g confectioners sugar
3 Tablespoons 45ml milk
14 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350F 177C and grease a 10inch Bundt pan.
For the cake Whisk the flour baking powder and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment or you can use a whisk mix the oil 1 cup granulated sugar the brown sugar eggs and vanilla together until combined. Pour the wet ingredients into the dry ingredients add the milk and beat on lowmedium speed it all until the batter is completely combined. Batter is thick yet silky.
Mix the remaining sugar peaches and cinnamon together in a medium bowl.
Pour 13 of the cake batter evenly into the prepared Bundt pan. Arrange half of the peaches on top including any juices!. Pour another 13 of cake batter evenly on top followed by the rest of the peaches. Finally cover with remaining cake batter. Use a spatula to smooth over any exposed peaches as best you can.
Bake for 5570 minutes or until