The brown butter in this loaf cake adds a rich caramelized flavor that pairs perfectly with ripe peaches. As the cake bakes, the peach filling becomes jammy while the cinnamon sugar creates ribbons of flavor throughout every slice. Finished with a simple vanilla bean glaze, this peach fritter cake is perfect for breakfast, brunch, dessert, or any time of day. Other brown butter peach recipes to try are my peach blondies and peach crumb cake.
This recipe has all the flavors of a classic peach fritter donut. Instead of frying dough, you'll make a tender brown butter cake layered with cinnamon spiced peaches and brown sugar. Once baked and drizzled with vanilla glaze, every bite tastes reminiscent of a fresh peach fritter from your favorite bakery.
Although it's baked in a loaf pan, the texture is closer to a coffee cake than a traditional quick bread, which is why I prefer calling it a peach fritter cake.
Brown butter and peaches is a great flavor combination. As the butter cooks over medium heat, the milk solids toast and turn golden brown, creating a nutty aroma and rich caramel-like flavor. The sweetness of fresh peaches balances the deeper flavors of the brown butter, while cinnamon and brown sugar tie everything together.
Place the butter in a small saucepan over medium heat on the stove top. Allow the butter to melt completely. Continue cooking while stirring occasionally. The butter will foam and bubble before the milk solids begin settling on the bottom of the pan. Once the butter bubbling quiets down, the color turns golden brown and develops a nutty aroma, remove it from the heat immediately. Pour it into a heat-safe bowl and allow it to cool before using. First time browning butter check out this blog post!
Brown the butter and set aside to cool.
In a small saucepan over medium heat, combine the peaches, butter, brown sugar, cinnamon, lemon juice, and vanilla extract. Cook until the peaches begin releasing their juices. Stir in the cornstarch slurry and continue cooking until slightly thickened. Remove from heat and cool.
In a small bowl, combine the brown sugar, cinnamon, salt, and cardamom. Set aside.
Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
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.
Spread half of the batter into the prepared loaf pan. Spoon half of the peach mixture over the batter. Sprinkle with half of the cinnamon sugar mixture.Repeat with the remaining batter, peaches, and cinnamon sugar. Use a knife to gently swirl the layers.
Bake for 50 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out with only a few moist crumbs. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to completely cool.
Whisk together the powdered sugar, milk, vanilla bean paste, and salt until smooth. Drizzle over the cooled cake.
The sweeter the peaches, the better the finished cake will taste.
Brown butter is what gives this cake its signature flavor.
Adding hot butter can affect the texture of the batter.
Use a kitchen scale whenever possible. If measuring by cups, spoon the flour into the measuring cup and level it off.
Allow the cake to cool completely so the glaze stays on top instead of melting into the cake.
Store leftover peach fritter cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Yes. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Yes. Thaw and drain excess liquid before using.
Peeling is recommended for the best texture, but it's not required.
Overmixing the batter or adding too much flour can create a dense cake.
Absolutely. Many people find the flavor is even better the next day.
While it's baked in a loaf pan, the texture is much closer to a coffee cake than a traditional quick bread, which is why I call it a peach fritter cake.
You want a golden color, not burnt, like toasted hazelnut, not coffee ash.
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:
Too much flour is one of the most common reasons baked recipes can become dry and cakey
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