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Brown Butter Peach Coffee Cake Recipe Easy Homemade Cinnamon Streusel Delight

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A comforting and flavorful coffee cake featuring nutty brown butter, fresh peaches, and a crunchy cinnamon streusel topping. Perfect for brunch or dessert, this easy recipe combines simple pantry staples with seasonal fruit for a memorable treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) sour cream or Greek yogurt
  • 2 cups (about 300g) fresh peaches, peeled and diced
  • ½ cup (100g) light brown sugar, packed
  • ½ cup (64g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • ½ cup (50g) chopped pecans or walnuts (optional)

Instructions

  1. Brown the Butter (about 7 minutes): Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and then foams, watching carefully for a golden brown color and a nutty aroma. Remove from heat immediately once browned to avoid burning. Transfer to a heatproof bowl and let cool for 5 minutes.
  2. Preheat Oven and Prepare Pan (10 minutes): While the butter cools, preheat your oven to 350°F (175°C). Grease your 9×13 inch pan with butter or non-stick spray and set aside.
  3. Mix Dry Ingredients (5 minutes): In a large bowl, whisk together 2 ½ cups (315g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
  4. Cream Sugar and Brown Butter (5 minutes): In another large bowl, combine 1 ½ cups granulated sugar with the browned butter. Using a hand or stand mixer on medium speed, beat until smooth and creamy. The mixture might look a bit grainy—that’s okay!
  5. Add Eggs and Vanilla (3 minutes): Beat in the eggs one at a time, scraping the sides as needed. Stir in 2 teaspoons vanilla extract.
  6. Alternate Adding Dry Ingredients and Sour Cream (5 minutes): On low speed, add the dry ingredients in three parts, alternating with 1 cup (240ml) sour cream (or Greek yogurt). Begin and end with the dry ingredients. Mix just until combined—don’t overbeat.
  7. Fold in Peaches (2 minutes): Gently fold in the diced peaches using a rubber spatula. This helps keep the fruit intact and evenly distributed.
  8. Prepare Cinnamon Streusel (5 minutes): In a medium bowl, mix ½ cup light brown sugar, ½ cup flour, 1 teaspoon cinnamon, and ¼ teaspoon salt. Using a pastry cutter or two knives, cut in 6 tablespoons cold cubed butter until the mixture resembles coarse crumbs. Stir in chopped nuts if using.
  9. Assemble and Bake (40-45 minutes): Pour the batter into the prepared pan and spread evenly. Sprinkle the streusel topping generously over the batter. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  10. Cool and Serve (at least 30 minutes): Let the coffee cake cool in the pan on a rack for about 30 minutes before slicing. This helps the cake set and makes serving neater.

Notes

Use a light-colored pan to brown butter for better color monitoring. Pat peaches dry to avoid soggy cake. Mix batter gently to prevent density. Keep butter cold for streusel to maintain crumbly texture. Cover cake with foil if streusel browns too quickly. Frozen peaches can be used if thawed and drained well. For gluten-free, use 1:1 gluten-free flour blend and increase baking powder by ½ teaspoon. Vegan adaptations include vegan butter, flax eggs, and coconut yogurt.

Nutrition

Keywords: brown butter, peach coffee cake, cinnamon streusel, easy coffee cake, homemade coffee cake, brunch dessert, peach dessert, nutty coffee cake

Find it online: https://twirltaste.com/brown-butter-peach-coffee-cake-recipe-easy-homemade-cinnamon-streusel-delight/