Brown Butter Peach Fritter Cake With Vanilla Glaze

Bread Batter

• 1/2 cup (113g) unsalted butter to be browned
• 2/3 cup (130) granulated or cane sugar
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 1/4 cup (60ml)  milk
• 1/2 cup (120g) sour cream
• 1 3/4 cups + 2 TBSP (225g) all-purpose flour - leveled and spooned if not using a kitchen scale **see notes below
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Peach Layer

• 2 1/2 cups diced peeled peaches (375g) - about 4 medium peaches
• 2 TBSP Butter
• 3 TBSP  brown sugar
• 1 tsp ground cinnamon powdew
• 1 tsp lemon juice or 1/2 tsp apple cider vinegar
• 2 tsp cornstarch mixed with 3 tsp water (slurry) 
• 1 tsp vanilla extract

Cinnamon Sugar

• 1/3 cup  brown sugar
• 2 tsp  cinnamon powder
• pinch of salt
• pinch of ground cardamon (optional)

Vanilla Bean Glaze

• 3/4 cup (90g) powdered sugar
• 2 TBSP  milk or cream
• 1/2 tsp vanilla bean paste or vanilla extract
• pinch of salt

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1. Brown the butter for the cake batter in a light colored saucepan over medium heat. Stir often as it foams, sizzles, and then quiets. Cook until golden brown specks form on the bottom and the butter smells nutty. Remove from heat and pour into a heatproof bowl to cool for 15 minutes. (*see notes below)
2. Prepare the peach filling. In the same skillet used to brown butter, melt 2 Tbsp butter over medium heat. Add diced peaches, brown sugar, cinnamon, and lemon juice (or vinegar). Cook 3–4 minutes, until just softened and all the sugar has melted into the peaches. Add the cornstarch water mixture, you may have to stir it a few times right before adding to the peaches. Cook for another 2-3 minutes until slightly thicken and look jammy. Remove from heat and set aside to cool.
3. Make the cinnamon sugar by mixing the brown sugar, cinnamon, salt and cardamom and set aside.
4. Once the brown butter has cooled to touch preheat oven to 350°F (177°C). In a large bowl, whisk together the cooled brown butter and sugar. Add the eggs and vanilla extract and whisk until smooth. Mix in the milk and sour cream. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients into the wet ingredients and mix until just combined, make sure there isn't any flour hiding on the sides of the bowl or on the bottom of the bowl.
5. Assemble the loaf, by spreading half the batter into a greased and lined 9×5-inch loaf pan. Spoon half the peach mixture over the batter, try to keep the peacches in the center of the batter and away from the edges, then sprinkle half the cinnamon sugar mixture. Repeat layers with remaining batter, then peaches, and top the loaf off with remaining cinnamon sugar.
6. Bake at 350°F (177°C) for  50 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out with only a few moist crumbs. If the top browns too quickly, cover loosely with foil for the last 15 minutes. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to completely cool.
7. In a boel whisk powdered sugar, milk, vanilla, and salt until smooth. Drizzle over cooled loaf. Slice and enjoy!

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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.

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**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

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