Brown Sugar Peach Cake
A rich and buttery cake combined with fresh, juicy peaches, perfect for any gathering or as an everyday dessert.
Ingredients
For the Cake
- 142 g Cold unsalted butter, divided into cubes
- 150 g Light brown sugar, firmly packed
- 2 large Eggs
- 1 tsp Vanilla extract
- 0.5 tsp Fine sea salt
- 173 g Crème fraîche (or sour cream as an alternative)
- 1.5 tsp Baking powder
- 0.5 tsp Baking soda
- 190 g All-purpose flour
- 2 small Fresh peaches, sliced into wedges
- 2 tsp White granulated sugar
Instructions
Preparation
- Preheat oven to 350°F (180°C). Prepare an 8x8-inch pan by greasing it and lining it with parchment paper leaving overhang for easy removal.
- Melt most of the butter in a light-colored pan over medium heat, then continue cooking while stirring until it turns golden brown and smells nutty.
- In a mixing bowl, combine browned butter with remaining butter and brown sugar, whisking until blended though slightly grainy.
- Add eggs, vanilla, and salt, whisking until smooth, then mix in crème fraîche until the batter becomes creamy and uniform.
- Stir in baking powder and baking soda, then gently fold in flour until just combined with no dry streaks.
- Pour batter into the prepared pan and level the surface.
- Arrange peach slices evenly on top and sprinkle with granulated sugar.
Baking
- Bake for 40–45 minutes, until the cake is risen, golden, and a toothpick inserted in the center comes out clean or slightly moist from fruit.
- Let cool for about 15 minutes in the pan, then lift out using parchment and cool fully on a rack.
Notes
Store covered in the refrigerator for up to 3 days. This cake can also be frozen; wrap each slice tightly for later use.