Peach Bundt Cake with Brown Butter (12)

Instructions:

1. Melt the butter in a skillet over medium heat, whisking constantly until golden-brown bits form and it smells nutty. Remove from heat immediately and let cool for 10 minutes.
2. Cream the browned butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon.
4. Alternate adding the dry flour mixture and the sour cream to the butter mixture, beginning and ending with the flour.
5. Toss the diced peaches in a tablespoon of the flour mixture, then gently fold the peaches into the batter using a spatula.
6. Pour the batter into a greased Bundt pan and bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
7. Prepare the icing by whisking browned butter into powdered sugar. Gradually add heavy cream and vanilla, stirring until the icing is thick but pourable.
8. Drizzle the icing over the cooled cake before serving.