Peaches. Mmmm... doesn't it just ring summer?! Ever since classes ended I've been waiting for peach season so that I could make this cake. But, of course, when peaches first came into season, my housemates and I devoured all of them before I could get my hands on them for any baking. As we should have! But now we've slowed our peach-eating rate and I'm able to share this delicious recipe with you!

browned butter peach cake

2 peaches
2 teaspoons lemon juice
1/3 cup plus 1 tablespoon granulated sugar
1/2 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1/4 cup greek yogurt

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and grease. Slice the peaches into eights and toss them in the lemon juice and tablespoon of sugar. Arrange the peaches on the prepared baking sheet and roast for 20 minutes.

While the peaches are roasting, melt the butter in a small sauce pan over medium heat. Once melted, the butter will begin to foam. Stir the butter continuously over the heat until brown flecks being to appear at the bottom, after approximately 2-3 minutes. Watch carefully because the flecks will appear precipitously! Remove the butter from the heat immediately and transfer it to a small glass bowl to avoid burning.

Once the peaches are done roasting, decrease the oven temperature to 350 degrees. Grease a 9-inch cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In another medium bowl, whisk together the 1/3 cup sugar, brown sugar, eggs, vanilla, and browned butter. Add the yogurt and stir until blended. Fold the wet mixture into the dry mixture. Spread half of the batter across the bottom of the prepared pan and arrange the roasted peach slices evenly over the batter. Spread the remainder of the cake batter over the top of the roasted peaches. Bake for 15-20 minutes until the cake is golden and a toothpick inserted into the center emerges clean. Serve warm or at room temperature.

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