This Brown Butter Peach Coffee Cake is everything I want during peach season. The brown butter adds a rich caramel like flavor, while the sour cream keeps the cake incredibly moist and tender. Every bite is layered with the sweetness of the peaches and topped with a generous brown butter vanilla bean crumb topping that pairs beautifully with fresh peaches.
Enjoy a slice of coffee cake for a perfect breakfast in the summer mornings with a cup of coffee, weekend brunch, or any time of the day. Other coffee cakes to try is my Earl Grey Blueberry Coffee Cake or Strawberry Shortcake Coffee Cake.
Browning the butter adds rich caramelized notes that make the cake taste bakery worthy.
Fresh ripe peaches provide natural sweetness and bursts of juicy fresh peach flavor throughout the cake.
Full-fat sour cream creates a tender crumb and helps keep the cake moist for days.
Adds a deeper vanilla flavor and beautiful vanilla bean speckles. If you don't have vanilla bean powder, substitute either 1 teaspoon of vanilla extract or vanilla bean paste or seeds from 1/2 vanilla bean.
Adds moisture and richness without making the batter heavy.
Place the cubed unsalted butter in a light colored saucepan over medium heat. Melt completely, stirring occasionally. The butter will foam and crackle before golden brown bits form at the bottom of the pan. Once the butter smells nutty and deeply aromatic and the bubbling sound begins to quiet down
remove from heat immediately and pour into a large mixing bowl to cool for 10-15 minutes. If this is your first time making brown butter check out this guide!
In a light-colored saucepan over medium heat, brown the butter for the cake batter. Transfer to a large bowl and let cool for about 10 to 15 minutes till cool to touch. Repeat with the butter used for the crumb topping.
In a medium bowl, combine flour, granulated sugar, brown sugar, vanilla bean powder and salt. Pour in the brown butter used for the crumb topping. Mix with a fork or your hands until large and small crumbs form. Place in the refrigerator while preparing the cake batter.
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.
Preheat oven to 350°F (175°C). Line an 8-inch or 9-inch springform pan or cake pan with parchment paper and lightly grease the sides.
In a large bowl, whisk together the cooled brown melted 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. In a separate medium bowl, combine flour, baking powder, baking soda, and salt. Add the flour mixture to the wet ingredients and gently fold until just combined, making sure there isn't any flour on the sides of the bowl and the bottom of the bowl. Avoid overmixing.
Spread the cake batter evenly into the prepared pan. Evenly scatter the fresh peach filling over the batter. Top generously with the vanilla bean crumb topping. 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.
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.
Dust with powdered sugar over the cooled cake. Best to add powdered sugar before serving, or it may melt into the cake.
You can store at room temperature covered for up to 2 days. Or in the refrigerator in an airtight container for up to 5 days. You can also wrap the slices individually in plastic wrap and freeze them for up to 2 months and then thaw overnight in the refrigerator when ready to enjoy.
Fresh peaches are best, but drained canned peaches can work in a pinch. Pat them dry before using.
I don't recommend as frozen peaches hold a lot of moisture. If you don't have fresh peaches you can thaw completely and drain excess moisture before adding to the cake layer
Absolutely. This cake is even better the next day once the flavors have settled.
You can, but the brown melted butter is what makes this recipe special and adds a rich nutty flavor that pairs beautifully with peaches.
Yellow peaches are my favorite because they hold their shape well during baking and provide excellent peach cake flavor. White peaches will also work.
You want a golden color, not burnt, like toasted hazelnut, not coffee ash.
If preferred, brown 14 tablespoons (198g) butter in one saucepan. Divide the browned butter after cooking:
Allow the portion for the batter to cool before mixing.
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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