3 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup canola oil
1 cup + 2 Tablespoons granulated sugar
1 cup packed light brown sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/3 cup milk
5 peaches, peeled and diced
1 teaspoon ground cinnamon
Brown Butter Icing
6 Tablespoons unsalted butter
1 and 1/2 cups confectioners’ sugar
3 Tablespoons milk
1/4 teaspoon pure vanilla extract
Preheat the oven to 350°F and grease a 10 inch 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 low-medium 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 1/3 of the cake batter evenly into the prepared bundt pan. Arrange half of the peaches on top (including any juices!). Pour another 1/3 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 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large cake similar to a pound cake, which is why it takes longer.
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 light-colored skillet. 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 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. After 5 minutes, whisk in the rest of the icing ingredients until smooth. Add more confectioners’ sugar for a thicker texture and if you want the butter thinner add more milk to thin out if needed.
Drizzle icing over cake before slicing and serve.