This happy accident was the result of a bucket of overripe peaches on the brink of going bad. What to do with them all? Crisp? Pie? I like to combine peaches with other fruits for crisps and pies... well, really just blueberries. I can't recall ever using any other kind of fruit. Blueberries and peaches, in case you couldn't tell by this mini crisp , this pie, or this big crisp, is one of my favourite combos. But, I digress. What am I to do with all these peaches in my fridge?
This is adapted from a peach muffin recipe. I did make these muffins last summer, but I wasn't totally blown away by them so it never made it onto the blog. I wanted to use at least 3 peaches up, so I made a cake. And, I was blown away. So here it is, absolutely delicious, and worth a spot on here.
Brown Butter Peach Coffee Cake with Streusel
makes 1 loaf
adapted from the Joy the Baker Cookbook
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1/3 cup milk
2 teaspoons vanilla extract
3 peaches, peeled and diced
1 tablespoon unsalted butter, cold
2 tbsp all-purpose flour
2 tbsp sugar
pinch of salt
Preheat oven to 375F. Grease one loaf pan or line with parchment.
1. Brown the butter. Remove from heat, pour into a small bowl, and let cool to room temperature.
2. Combine flour, sugar, baking powder, and salt in a medium bowl. Set aside.
3. Mix together eggs, milk, and vanilla in a medium sized bowl. Gradually mix in the browned butter
4. Add the liquid ingredients to the dry ingredients, and gently fold in the diced peaches. Pour into loaf pan.
5. To make the streusel topping, combine the butter, flour, sugar, and salt in a bowl and use your fingers to break it down into small flakes and pea-sized bits. Sprinkle over the top of the cake.
6. Bake 35-40 minutes, or until a skewer in the middle of the cake comes out clean.