Brown Butter Peach Crumb Cake

Nothing reminds me more of late summer than this moist peach crumb cake packed with juicy sweet fruit tucked under a buttery crumb topping. This recipe is perfect for a lazy weekend brunch or when you want to use up a bounty of fresh peaches. I have adapted this cake over the years to get that ideal balance of tender cake and crisp crumb—my friends now beg for it every time peach season hits.

I first baked this cake for a picnic and it vanished before the sandwiches were touched. Now it is a family birthday breakfast request.

Ingredients

• All purpose flour: gives structure to both crumb and cake batter so be sure to measure carefully and use fresh for best texture
• Granulated sugar and light brown sugar: provide sweetness and a hint of caramel flavor but check for soft brown sugar so it blends smoothly
• Unsalted butter: gives richness and moisture look for high quality butter with a fresh clean aroma and brown it for extra flavor depth in the cake
• Full fat yogurt: adds moisture and a slight tang for tender crumb always grab the thickest yogurt available
• Eggs: help bind and add structure use large room temperature eggs for even blending
• Pure vanilla extract: brings aroma and warmth choose real extract for best results
• Baking powder: makes the cake rise use a fresh container no older than six months for best lift
• Salt: brings out sweetness and balances flavors
• Milk: helps create a creamy batter use whole milk for a richer result
• Fresh peaches: bursting with juice are key ripe but still firm peaches will not turn mushy when baked
• For the topping: mix of sugars and flour make the crumb crunchy and the addition of flour to the peach mixture keeps the topping from getting soggy

Step by Step Instructions

Prepare Pan and Oven:

Line a nine inch square baking pan with parchment paper leaving a two inch overhang on all sides This will let you lift the cake out easily once cooled Preheat the oven to three hundred fifty degrees Fahrenheit so it is ready when you are

Make the Crumb Topping:

Whisk flour granulated sugar light brown sugar and salt together in a medium bowl until no lumps remain Pour in the melted unsalted butter and mix with a spoon until large crumbs begin to form Then toss with your hands to build even larger clumps Cover with a cloth and set aside

Mix the Cake Batter:

In a separate medium bowl whisk browned unsalted butter with the sugars and vanilla until light and creamy Add eggs one at a time whisking until the mixture looks pale and fluffy Stir in the full fat yogurt until smooth In another bowl sift flour baking powder and salt whisking to blend Fold this dry mix into the wet ingredients with a spatula stopping when it is almost blended Pour in milk and fold until batter is just combined and even

Assemble the Peach Topping:

Toss chopped peaches with flour and light brown sugar in a bowl until all pieces look evenly coated This step keeps the peaches from sinking and stops the cake from getting soggy

Layer and Assemble Cake:

Spread the cake batter evenly in your prepared pan Scatter the coated peaches over the surface aiming for an even layer Spoon clumps of crumb topping evenly on top pressing to make big and small lumps for nice contrast

Bake and Cool:

Slide the pan into your oven Bake for forty to fifty minutes Watch for the crumb topping to turn lightly golden and the cake to feel firm Test with a toothpick and look for just a few crumbs not wet batter Cool the cake for at least thirty minutes on a wire rack before cutting or moving

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I always look forward to the tang that the yogurt brings to this cake It is my not so secret ingredient for perfect moist crumb Every year when the first local peaches arrive my daughter insists we make a double batch to share with neighbors

Storage tips

This cake keeps beautifully wrapped tightly at room temperature for two days For longer freshness refrigerate it wrapped well for up to five days To freeze wrap individual squares in paper then place in a freezer bag They thaw quickly or can be warmed gently in the oven

Ingredient substitutions

You can swap in nectarines or diced plums if peaches are not available Full fat sour cream works in place of yogurt For a nutty twist sprinkle chopped pecans or walnuts over the crumb topping before baking

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Serving suggestions

Serve plain warm or cold or dusted with powdered sugar For extra indulgence I sometimes add a scoop of vanilla ice cream or a dollop of whipped cream This cake is right at home on a brunch buffet or as a casual dessert

Cultural or historical context

Crumb topped cakes are a bakery classic in many European countries especially Germany and Austria The American take adds more fruit and a thicker crumb always a hit at summer gatherings I like to think of this as the bridge between coffee cake and fruit cobbler

Recipe Questions & Answers

→ Why use browned butter in the batter?

Browned butter brings a toasted, caramel-like flavor that elevates the overall taste and complements the peaches beautifully.

→ Can frozen peaches be used instead of fresh?

Yes, just make sure to thaw and drain them well to avoid excess moisture in the cake.

→ How do I prevent the crumb topping from sinking?

By scattering the streusel over the fruit and batter evenly, the topping bakes up crisp and stays on the surface.

→ Is yogurt necessary for the cake batter?

Yogurt adds moisture and tenderness to the texture, but sour cream can be used as an alternative if needed.

→ How should leftovers be stored?

Store cooled cake in an airtight container at room temperature for up to two days or refrigerate for longer freshness.