Brown Butter Peach Coffee Cake with Vanilla Bean Crumb

Cake Batter:

• 1/2 cup (113g) unsalted butter
• 3/4 cup (150g) granulated or cane sugar
• 2 whole eggs
• 2 tsp pure vanilla extract
• 1/2 tsp vanilla bean powder
• 1/2 cup (120g) sour cream - room temperature
• 1/4 cup (60mL) whole milk
• 1 1/2 cups +1 TBSP (187g) all-purpose flour spooned and leveled if not using a food scale to measure the flour (***see notes)
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt

Peach Layer:

• 1 3/4 cup (262g) peeled and diced peaches
• 1 TBSP light brown sugar
• 1 tsp pure vanilla extract
• 1 TBSP all purpose flour
• pinch salt

Vanilla Bean Crumb Topping: 

• 6 TBSP (85g) unsalted butter
• 1/2 cup (110g) light brown sugar
• 1/4 cup (50g) granulated sugar
• 1 cup (120g) all-purpose flour spooned and leveled if not using a food scale to measure the flour
• 1/4 tsp vanilla bean powder
• pinch salt

Toppings

• powdered sugar

Brown Butters

1. In a light colored saucepan over medium heat, melt the butter for the cake batter. (*see notes) Continue cooking until the milk solids turn golden brown and smell nutty.
2. Transfer to a bowl and let cool for about 15 to 20 minutes.
3. Repeat with the butter for the crumb topping. (**see notes) 

Vanilla Bean Crumb Topping

1. In a medium bowl, combine the brown sugar, granulated sugar, flour, vanilla bean powder and salt.
2. Pour in the brown butter used for the crumb topping. Mix with a fork and finish combining the ingredients with your hands until large and small crumbs form.
3. Place the streusel topping in the refrigerator while preparing the cake batter.

Cake Batter and Peaches

1. In a small bowl, toss the chopped fresh peaches with 1 TBSP brown sugar, 1 tsp vanilla extract, 1 tablespoon flour and pinch of salt. Set aside.
2. Once the cake batter brown butter has cooled preheat oven to 350°F (175°C) and line an 8-inch springform pan or square cake pan with parchment paper.
3. In a large bowl, whisk together the cooled brown butter and sugar until combined. Add eggs and, vanilla bean powder and vanilla extract, whisking until smooth. Mix in the sour cream and milk until fully combined.
4. In a separate medium bowl, combine flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and gently fold until just combined. Avoid overmixing.    
5. Spread the cake batter evenly into the prepared pan. Evenly scatter the peach mixture over the batter. Top generously with the vanilla bean crumb topping.
6. Bake for 45-55 minutes or until the top is golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, loosely tent with foil during the final 10 minutes.
7. Allow the cake to cool in the pan for 15 minutes before removing the cake from the pan and transferring to a wire rack to cool further.
8. Make sure the cake has completely cooled before dusting with powdered sugar. Best to add powdered sugar before serving, or it may melt into the cake.

‍

Notes: 

*How to Brown Butter (The Right Way)

1. Place the butter in a light-colored saucepan over medium heat.
2. Let the butter melt completely, then continue cooking as it begins to foam and bubble.
3. Swirl the pan occasionally to help the butter cook evenly and prevent the milk solids from sticking to the bottom of the pan.
4. Watch closely for golden brown bits forming at the bottom. The butter will go through a loud bubbling stage while the water cooks off.
5. As the bubbling sound begins to quiet down, the butter will start smelling deeply nutty and toasted while turning a rich amber color.
6. Remove from the heat immediately and pour the brown butter into a mixing bowl to stop the cooking process and prevent burning.

You want a golden color, not burnt, like toasted hazelnut, not coffee ash.

‍

**Option to Brown All the Butter at Once

If preferred, brown 14 tablespoons (198g) butter in one saucepan. Divide the browned butter after cooking:

• 57%  of the brown butter for the cake batter
• 43% of the brown butter for the streusel

Allow the portion for the batter to cool before mixing.

‍

***How to Measure Flour Correctly

Measuring flour properly makes a big difference in how your baked recipes turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make this cake dry or dense.

If you don’t have a kitchen scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.

Too much flour is one of the most common reasons baked recipes can become dry and cakey

‍