Peach Bundt Cake with Brown Butter Icing

a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large heavy cake so dont be alarmed if it takes a little longer in your oven.
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 to cool completely.
As the cake cools prepare the icing. Slice the butter up into pieces and place in a lightcolored 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 58 minutes the butter will begin browningyoull notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. See photo above for a visual. Once browned remove from heat immediately and allow to cool for 5 minutes. The butter will eventually solidify so dont let it sit too long. After 5 minutes whisk in the rest of the icing ingredients until smooth. Add more confectioners sugar for a thicker texture if desired. Likewise add more milk to thin out if needed.
Drizzle icing over cake before slicing and serving.
Cover leftover cake tightly and store at room temperature for a couple days andor in the refrigerator for up to 5 days.