Peach season has an absolute chokehold on me. When peaches hit the shelves, they’re the only things I want to eat. By themselves, in sweet things, in savory things, you name it. So it felt only natural to use them in a cake! I opted for a brown butter peach crumb cake with lots of cinnamon. It’s decadent, yet not too sweet. Packed with flavor, and perfect for treat breakfast. I’m obviously biased, but I highly recommend giving it a try.
Best way to enjoy this cake
In my humble opinion, the best way to enjoy this cake is for breakfast with coffee or tea. It also makes for a great mid-afternoon snack. It’s similar to a coffee cake in that way. That said, while this cake is very much still a cake (so unhealthy by nature), I tried to be somewhat conscious about ingredients. It’s got Greek yogurt, cinnamon and obviously peaches. While it does have a good amount of butter, I tried not to go too overboard on sugar. So yes, it’s definitely still cake, but it’s one that I didn’t feel too bad about eating for breakfast. Not all the time, but I love a good treat breakfast every now and then.
On browning butter
If you’re into baking, you probably know all about brown butter. Baking bloggers have a bit of a love affair with it. And for good reason! It’s got a deliciously nutty taste that complements baked goods extremely well. To make it, simply melt butter over medium heat in a small saucepan. Let it continue to cook until it gets very bubbly and starts to smell nutty. If you skim the froth from the top, you should see that the butter has taken on an amber hue and has little brown specks in it. At this point, remove from heat and let cool.
On measuring flour
The best way to measure flour is with a food scale. They’re pretty cheap on Amazon, and really help ensure that you’re using the right amount of flour. If you don’t have a food scale, however, it’s fine. Simply spoon flour into a measuring cup and then level it with a knife. Often, people will scoop flour straight out of the bag using a measuring cup. Unfortunately, this will often result in you using way too much. Spooning it in will keep the flour looser and give you better control over how much you’re using.
How to store this cake
If you’re not eating this entire cake in one sitting (no judgment if you are!), you’ll want to store it in an airtight container. It’ll keep at room temp for 3-4 days. I like to store it in the microwave so it’s out of the way, but the counter is just fine. Or if you want to store this cake a couple days longer, pop it in the fridge instead.
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Brown Butter Peach Crumb Cake
Equipment
- Electric mixer
- 1 Lb Loaf pan
Ingredients
Cake
- 8 tbsp Unsalted butter 113.4g
- 3/4 cups Light brown sugar 150g
- 2 Large eggs
- 1 tsp Vanilla extract 4.2g
- 2 cups Flour 250g
- 1/2 tsp Salt 3.5g
- 1 tsp Baking soda 6g
- 2 tsp Baking powder 9.58g
- 1 tbsp Cinnamon 16.6g
- 1 cup Whole fat Greek yogurt 245g
- 1 cup Diced peaches 168g
Crumb Topping
- 3 tbsp Unsalted butter 43g
- 1/2 cup Light brown sugar 100g
- 1/2 cup All purpose flour 60g
- 1/2 tbsp Cinnamon 4.14g
Instructions
- Preheat the oven to 350° Fahrenheit and grease your loaf pan.
- Brown all the butter for the cake and crumb topping (so 11tbsp total). To do this, melt it in a small saucepan over medium heat. Continue to cook for about 5-8 minutes, until it's got a golden hue and starts to smell a bit nutty. It'll also start to foam up. At this point, remove from heat and let it cool.
- Once the brown butter has cooled down a bit, add 8 tbsp of it to the bowl of your stand mixer (or whatever large bowl you'll be using for this recipe) and put the rest in the fridge for later. Add 3/4 cups light brown sugar and mix until fully incorporated. Then add your eggs and vanilla extract and mix until combined.
- Add the flour, salt, baking soda, baking powder, and cinnamon to a medium sized bowl and whisk to combine. Then add to the wet ingredients and mix until just incorporated.
- Fold in the Greek yogurt, followed by the peaches, then transfer to your loaf pan.
- Now make the crumb topping. To do this, add 1/2 cup light brown sugar, 1/2 cup all purpose flour, 1/2 tbsp cinnamon, and the rest of your brown butter to a bowl and mix with clean hands until it forms little crumbles. If it all clumps together, that's fine – just use your hands to crumble it! Pour all of the crumb topping into the loaf pan, making sure to coat all the batter evenly.
- Bake for 50-55 minutes, or until you can insert a toothpick or knife into the center of the cake and remove it cleanly. Then let cool, slice and enjoy!
If you make this brown butter peach crumb cake, I truly hope you love it! I thought it was the perfect way to celebrate the summer season. Either way, let me know your thoughts in the comments or on Instagram. That always makes my day, as does seeing photos of your creations (don’t forget to tag me!).
Looking for more summer treats? Try my malted chocolate chip cookies or my pavlova with red berries and homemade whipped cream! Or if you’re looking for something a bit colder, try my pineapple, coconut, cucumber and mint popsicles or my goat cheese ice cream with raspberry rosemary jam swirls. Both of those should help you cool down after a hot day.
