Peach Brown Butter Coffee Cake

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Peach brown butter coffee cake is loaded with peach slices and covered in cinnamon-spiced streusel crumbs. Enjoy it for brunch, dessert, or a snack any time of day!

Welcome to Day 3 of #BrunchWeek, hosted by Love and Confections and A Kitchen Hoor’s Adventures! Don’t forget to hop on over to my Sponsors and Giveaway Information Post to read about the great prizes and enter to win one!

Today I'm sharing a recipe I had intended to make earlier this year for National Coffee Cake Day, but life crept up on me, and I never got around to it. Coffee cake ... is it breakfast? Dessert? Does it matter? Delicious cake, topped with subtly cinnamon-flavored crumbs and lots of powered sugar. It's an all-day snack!

This one has a decidedly summer flavor with juicy peach slices between the cake and crumb layers. Despite fresh peaches just coming into season, I prefer to use frozen peaches, because they are already peeled. Ever peeled a peach? It's a pain. Any time I can skip that step, I do it.

The peaches are complemented by a cake layer with a slightly different flavor. Before beating the butter into the batter, I browned the butter in a skillet. Browing butter cooks the milk solids, giving the butter a slightly nutty flavor. If you're pressed for time, you can skip this step (use the same amount of softened butter, and beat it with the sugar like you would for most cake and cookie recipes), but I hope you won't.

This recipe uses the classic coffee cake crumb topping, combining flour, sugar, cinnamon and butter. If you have another preferred crumb topping, feel free to substitute, such as an oatmeal streusel, or one that includes nuts (hazelnuts pair particularly well with peaches).

Wait until just before serving this coffee cake to sprinkle the powdered sugar over the top. Otherwise, the sugar will absorb into the crumb topping. It doesn't affect the flavor, but it's not as pretty a presentation.

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Peach Brown Butter Coffee Cake

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Peach brown butter coffee cake is loaded with peach slices and covered in cinnamon-spiced streusel crumbs. Enjoy it for brunch, dessert, or a snack any time of day!

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Ingredients

For the cake

• 12 tablespoon unsalted butter
• ¾ cup dark brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• ½ cup plain full-fat greek yogurt
• ¾ cup whole milk
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 16 oz sliced peaches, thawed if frozen

For the streusel

• ¾ cup all-purpose flour
• ½ cup dark brown sugar
• 1 teaspoon cinnamon
• 6 tablespoons cold unsalted butter, cubed

Instructions

1. Preheat the oven to 400 degrees F. Grease a 9-inch spring form pan.
2. In a small saucepan, cook the butter over moderate heat until the solids turn brown, 5 minutes. Immediately scrape the butter and solids into a shallow bowl and freeze until firm but not hard, 15 minutes.
3. In the bowl of a stand mixer, cream together the browned butter, brown sugar and vanilla until fluffy, about 5 minutes. Add the eggs, one at a time and scraping down the sides of the bowl after each addition, until fully incorporated. Add the yogurt and milk, beat until combined (don't worry if it looks curdled). Add the flour, baking powder, and salt and mix on low speed until just combined, making sure the batter is completely mixed. 
4. Make the streusel: place the flour, brown sugar, and cinnamon in the bowl of a food processor. Pulse a few times to combine. Add the butter cubes and pulse a few more times until the mixture resembles fine breadcrumbs. 
5. Spoon the batter into the prepared pan. Arrange the peach slices over the batter and then sprinkle on the streusel. Transfer to the oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack. 

Nutrition Information:

Amount Per Serving: Calories: 607Saturated Fat: 17gCholesterol: 112mgSodium: 117mgCarbohydrates: 80gFiber: 2gSugar: 39gProtein: 9g

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Adapted from Half-Baked Harvest

Take a look at what the #BrunchWeek Bloggers are creating today!

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Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.