Brown Butter Peach Crumb Cake (Printable Version)
Soft squares topped with buttery streusel and juicy peaches, finished with a golden crumb.
# What You'll Need:
→ Crumb Topping
01 -
105g all-purpose flour
02 -
25g granulated sugar
03 -
45g packed light brown sugar
04 -
70g unsalted butter, melted
05 -
heaped ⅛ teaspoon salt
→ Cake Batter
06 -
84g unsalted butter, browned
07 -
110g packed light brown sugar
08 -
50g granulated sugar
09 -
5ml pure vanilla extract
10 -
2 large eggs at room temperature
11 -
80ml full fat yogurt
12 -
190g all-purpose flour
13 -
1 ½ teaspoon baking powder
14 -
¼ teaspoon salt
15 -
95ml milk
→ Peach Topping
16 -
420g chopped peaches
17 -
16g all-purpose flour
18 -
30g packed light brown sugar
# Steps to Follow:
01 -
Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving a 2-inch overhang on each side.
02 -
Combine flour, granulated sugar, light brown sugar, and salt in a medium bowl. Whisk to remove lumps. Add melted butter and stir until evenly combined. Toss with fingertips to form large crumbs. Cover and set aside.
03 -
In a medium bowl, whisk browned butter, light brown sugar, granulated sugar, and vanilla until pale and fluffy. Beat in eggs, one at a time, until creamy. Mix in yogurt. Sift together flour, baking powder, and salt. Fold dry ingredients into wet ingredients until mostly incorporated. Stir in milk until batter is smooth. Spread batter evenly into prepared pan.
04 -
In a separate bowl, combine flour and brown sugar. Toss mixture with chopped peaches until evenly coated.
05 -
Spread peach topping evenly over the cake batter. Sprinkle crumbs evenly on top. Bake 40–50 minutes until crumbs are golden and cake feels firm. A toothpick inserted in the center should come out clean.
06 -
Transfer cake to a wire rack and let cool for at least 30 minutes before serving.
# Additional Notes:
01 -
Ensure butter is fully melted and at room temperature before adding to ingredients.
02 -
Fresh peaches yield the best flavor for the topping.