Brown Butter Peach Crumb Cake
This brown butter peach crumb cake is soft, tender, and packed with juicy summer peaches in every bite. Made with nutty browned butter, fresh ripe peaches, and a buttery cinnamon crumb topping. Easy to make with simple ingredients, it's perfect for peach season, lazy weekend brunches, or any time you're craving something cozy and fruity!
Equipment
- Stand Mixer or Hand mixer
- 9-Inch round cake pan
Ingredients
For the Crumb Topping
- ¾ cup (90g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ¼ cup (55g) packed light brown sugar
- 5 tablespoons (70g) unsalted butter melted and cooled slightly
- ½ teaspoon cinnamon
- ¼ teaspoon fine salt
For the Cake Batter
- ½ cup (113g) unsalted butter
- ¾ cup (150g) granulated white sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120g) full-fat yogurt room temperature
- 1½ cups (180g) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon fine salt
For the Peach Topping
- 2 medium peaches about 300g, peeled and cut into ½-inch chunks
- 2 tablespoons light brown sugar
- 2 tablespoons cornflour or all purpose flour
- Powdered sugar for dusting optional
Instructions
- Brown the butter. Place the ½ cup butter in a small light-colored saucepan over medium heat. Stir and swirl occasionally until it melts, foams, and then turns a deep golden amber with toasty-smelling brown bits at the bottom, about 5 to 7 minutes. Pour immediately into a heatproof bowl to stop the cooking. Set aside to cool completely
- Preheat and prepare your pan. Preheat your oven to 350°F (175°C). Grease a 8 inch round baking pan and line it with parchment paper
- Make the crumb topping. In a small bowl, whisk together the flour, both sugars, cinnamon, and salt. Pour in the melted butter and use a fork to mix until the mixture looks like coarse, clumpy sand. Pop it in the fridge while you make the batter — this keeps the crumbs from melting flat in the oven.
- Mix the batter. Add the brown butter and sugar to a large bowl and whisk until combined. Add the eggs one at a time, whisking well after each. Stir in the vanilla until smooth and creamy.
- Add the dry ingredients and yogurt. Sprinkle in the flour, baking powder, and salt. Fold gently with a spatula just until no dry streaks remain — a few small lumps are totally fine. Do not overmix or the cake will be tough.
- Assemble. Spread the batter evenly into the prepared pan. Arrange the chopped peach on top in a single layer. Scatter the crumb topping evenly over everything.
- Bake. Bake the cake 50-55 minutes, until a toothpick inserted comes out clean. Cool slightly before slicing and serving.
Notes
Use sour cream or greek yogurt in place of regular yogurt.
Do not overmix the batter: Mix just until the ingredients are combined to keep the cake soft and tender.
Let the cake cool before slicing: This helps the crumb set and makes slicing cleaner and easier.
Keep the streusel refrigerated: Store the streusel in the refrigerator until you're ready to use it. This helps keep the topping stays crumbly and forms larger clusters while baking.
Storage: Store this peach crumb cake covered at room temperature for up to 2 days.Refrigerate for up to 5 days for longer freshness.
Freezing: To freeze, let the cake cool completely first. Wrap individual slices tightly in plastic wrap, then slide them into a zip-lock freezer bag. They'll keep beautifully for up to 2 months.
Nutritional Information
Calories: 381kcalCarbohydrates: 55gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 74mgSodium: 207mgPotassium: 114mgFiber: 1gSugar: 31gVitamin A: 616IUVitamin C: 1mgCalcium: 73mgIron: 2mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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