Description
Brown Butter Peach Crumble Cake is a moist and buttery cake layered with juicy peaches and topped with a crisp brown sugar crumble made with nutty brown butter. Perfect for dessert, brunch, or summer gatherings.
Ingredients
- 1/2 cup unsalted butter (for browning)
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups fresh peaches, peeled and diced
- For the Crumble: 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter, cubed
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- Melt 1/2 cup butter in a saucepan over medium heat until golden brown and nutty. Cool slightly.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat sugar, eggs, vanilla, sour cream, and cooled brown butter until smooth.
- Gradually add dry ingredients and mix until combined.
- Spread batter evenly into the prepared pan.
- Scatter diced peaches over the batter.
- For the crumble, combine flour, brown sugar, and cinnamon. Cut in cold butter until crumbly.
- Sprinkle crumble topping evenly over the peaches.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes before removing.
- Dust with powdered sugar if desired and serve.
Notes
- Fresh ripe peaches provide the best flavor, but drained canned peaches can be substituted.
- Allow the brown butter to cool slightly before adding to the batter.
- Do not overmix the batter to keep the cake tender.
- Serve warm with vanilla ice cream or whipped cream.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American