Brown Butter Peach Cake

Published: Aug. 27, 2024

Recipe Overview

  • Total Time: 1 hour 50 minutes (plus cooling)

  • Prep Time: 20 minutes

  • Cook Time: 1 hour 30 minutes (plus cooling)

  • Servings: 16–18 (9-inch square cake)

  • Difficulty: Moderate

Ingredients

Cake Batter

  • ½ cup (113g) unsalted butter

  • ¾ packed cup (164g) light brown sugar

  • ½ cup (100g) granulated sugar

  • 1 teaspoon vanilla extract

  • 2 large eggs, at room temperature

  • 2 cups + 2 tablespoons (256g + 16g) all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon kosher salt (e.g., Diamond Crystal)

  • ¾ cup (180g) buttermilk

Crumble Topping

  • 1 cup (128g) all-purpose flour

  • 1 cup (220g) light brown sugar

  • 6 tablespoons (85g) unsalted butter, cold and cubed

Optional Glaze

  • 1 cup (128g) powdered sugar

  • 2–3 tablespoons maple syrup

Kitchen Tips

  • Quick Buttermilk Substitute: For every ¾ cup buttermilk needed, mix ¾ cup (180ml) milk with 1 tablespoon white vinegar or lemon juice. Let stand 10 minutes until thickened.

Preparation Instructions

Step 1: Preheat Oven & Prepare Brown Butter

  • Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides for easy removal.

  • In a small saucepan, melt ½ cup butter over medium heat. Cook until golden-brown spots form (6–8 minutes), stirring occasionally to prevent burning. Remove from heat and let cool to room temperature.

Step 2: Prepare Crumble Topping

  • In a medium bowl, combine 1 cup flour and 1 cup light brown sugar. Add the cold, cubed butter. Using fingertips or a pastry cutter, work the butter into the flour-sugar mixture until it resembles "wet sand" (small clumps with a crumbly texture).

  • Optional: Pinch and press clumps gently to adjust crumb size (small or large as desired). Set aside.

Step 3: Mix Cake Batter Base

  • In a large mixing bowl, whisk together cooled brown butter, ¾ packed cup brown sugar, ½ cup granulated sugar, and vanilla extract until smooth.

  • Add eggs one at a time, whisking 1 minute per addition until the batter is light and creamy.

Step 4: Combine Dry Ingredients & Buttermilk

  • In a separate bowl, sift 2 cups + 2 tablespoons flour, baking powder, baking soda, and salt.

  • Alternate adding dry ingredients and buttermilk to the wet batter: 1/3 dry → ½ buttermilk → repeat. Mix until just incorporated (do not overmix).

Step 5: Incorporate Peaches & Assemble

  • In the empty flour bowl, toss chopped peaches with 2 tablespoons flour and 2 tablespoons light brown sugar to coat. This prevents peaches from sinking.

  • Fold peach mixture into the batter until just combined.

  • Transfer batter to the prepared pan, spreading evenly. Top with crumble, distributing gently.

Step 6: Bake & Cool

  • Bake for 40–50 minutes until crumble is lightly golden and a toothpick in the center comes out clean (moist crumbs, not wet batter).

  • Cool in the pan on a wire rack for 15–20 minutes. Use parchment overhang to lift cake out for slicing.

Step 7: Optional Glaze

  • Mix 1 cup powdered sugar with 2–3 tablespoons maple syrup until smooth (add more syrup for drizzling consistency).

  • Drizzle over the completely cooled cake. Let set 10 minutes before serving.

Storage & Freezing Instructions

Freezing the Baked Cake

  • Cool Thoroughly: Let the cake cool completely at room temperature (2–3 hours) or in the fridge (1 hour).

  • Wrap Tightly: Seal in plastic wrap, then aluminum foil. Label with date and freeze for up to 3 months.

Thawing Instructions

  • Overnight Thaw (Best): Remove from freezer, unwrap, and thaw in the refrigerator overnight (8–12 hours).

  • Quick Thaw: Let unwrapped cake sit at room temperature for 2–3 hours, covered loosely with foil. For optimal texture, serve at room temperature after thawing.

Community Feedback Highlights

  • Buttermilk Hack: "Substitute vinegar + milk for a quick buttermilk fix—works perfectly!"

  • Sweetness Adjustment: "Cake is sweet enough without glaze; reduce sugar by ¼ cup if desired."

  • Seasonal Twist: "Great with apples + cinnamon in fall! Swap peaches for diced apples and add ¼ tsp cinnamon to crumble."

Note: Baking time may vary by oven; if center is underdone, bake 5–10 minutes longer. The brown butter’s nutty depth pairs beautifully with fresh peaches and buttermilk tang.