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.
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
- Preheat the oven to 400 degrees F. Grease a 9-inch spring form pan.
- 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.
- 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.
- 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.
- 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.
Amount Per Serving: Calories: 607Saturated Fat: 17gCholesterol: 112mgSodium: 117mgCarbohydrates: 80gFiber: 2gSugar: 39gProtein: 9g
Adapted from Half-Baked Harvest
Take a look at what the #BrunchWeek Bloggers are creating today!
Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm
BrunchWeek Egg Dishes:
Asparagus and Cheese Tart from Brunch-n-Bites
Muffin Tin Frittatas from Sweet Beginnings
Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table
Shaksuka from Karen's Kitchen Stories
BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Baked Oatmeal from Cooking with Carlee
French Toast Sticks from The Barbee Housewife
Khachapuri - Georgian Cheese Bread with Eggs from A Kitchen Hoor's Adventures
Pineapple Upside Down Pancakes from For the Love of Food
Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
Tiramisu Pancakes from Tara's Multicultural Table
BrunchWeek Fruits, Vegetables and Sides:
Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
Asparagus Tart from Mildly Meandering
Roast Carrots with Pine Nuts & Feta from Books n' Cooks
Sweet Potato Avocado Toast from Forking Up
Chocolate Caramel Muffins from The PinterTest Kitchen
Coconut Cupcakes with Coconut and Blueberry Frosting from Love and Confections
Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
Espresso Coffee Cake from Rants From My Crazy Kitchen
Peach Brown Butter Coffee Cake from The Redhead Baker
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.