If you love cozy desserts bursting with juicy fresh fruit and topped with buttery, crunchy crumbs, this Brown Butter Peach Crumb Cake is bound to be your new favorite. It’s the kind of treat that invites you in with its warm aroma and makes you want to linger around the kitchen for just one more slice. Sweet peaches cozied up in a vanilla-infused cake, all crowned with golden brown butter crumbs? It’s a little slice of late summer magic that practically begs to be shared with friends and family. Whether you’re serving it after dinner, at brunch, or as a sweet breakfast treat, this Brown Butter Peach Crumb Cake always brings the “wow” factor and leaves everyone asking for the recipe.

Ingredients You’ll Need

Brown Butter Peach Crumb Cake Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk simple, real ingredients — each one plays an essential role in creating the unique flavor and texture of this cake. The beauty of a Brown Butter Peach Crumb Cake lies in the balance: buttery crumbs, light cake, and juicy fruit, all coming together in perfect harmony.

All-purpose flour: The trusty base for both your tender cake and crumbly topping, providing structure without weighing things down.
Granulated sugar: Adds sweetness and helps the cake develop a delicate crumb while ensuring the topping crisps up beautifully.
Packed light brown sugar: Lends a rich, caramelly note to both the cake and crumbs — it’s the secret to that irresistible, slightly chewy texture.
Unsalted butter, melted: For the crumb topping — melted butter pulls everything together for those big, bakery-style crumbs.
Salt: Just a pinch deepens flavors and balances out the sweetness so every bite feels satisfying, not cloying.
Unsalted butter, browned: This is where the magic happens — nutty, fragrant brown butter infuses the cake with a warmth that’s simply unbeatable.
Pure vanilla extract: A must for bringing out the best in both the cake and crumb topping, rounding out the flavors with subtle complexity.
Eggs (room temp): Key for fluffiness and structure so your cake rises tall and tender.
Full fat yogurt: Adds gentle tang and moisture, keeping the cake soft for days.
Baking powder: Ensures a nice lift and lightness throughout the cake layer.
Milk: Helps bring the batter together for that classic coffee cake texture — not too dense, not too airy.
Chopped peaches: The star of the show! Pick ripe, juicy peaches for that unforgettable fresh fruit flavor bursting in every bite.
Additional flour & brown sugar: For tossing with the peaches so they remain juicy but don’t sink or weep into the cake.

How to Make Brown Butter Peach Crumb Cake

Step 1: Prep Your Pan and Preheat

Begin by preheating your oven to 350°F and lining a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on each side. This not only makes for easy cake removal, but it also prevents sticking and keeps those gorgeous crumbs intact. A little bit of prep here saves you so much hassle later — trust me, you’ll thank yourself when it’s time to slice and serve your Brown Butter Peach Crumb Cake.

Step 2: Prepare the Crumb Topping

Let’s get those heaps of buttery crumbles going! In a medium bowl, blend the flour, granulated and brown sugar, plus salt, making sure all the brown sugar lumps break up nicely. Pour in your melted butter, and stir until combined, then use your fingertips to squeeze and form large, generous crumbs. Cover them with a tea towel and set aside — they’ll be ready to sprinkle on later. These crumbs are the heart and soul of the Brown Butter Peach Crumb Cake, so don’t skimp on making them chunky!

Step 3: Whip Up the Cake Batter

Now, brown the butter for the cake layer, letting those golden, nutty aromas fill your kitchen. In a new mixing bowl, combine the brown butter, granulated sugar, brown sugar, and vanilla; whisk until pale and fluffy. Add in the eggs one at a time, whisking until the texture is silky and almost cloudlike. Mix in the yogurt for extra tenderness. Sift together the flour, baking powder, and salt, then gently fold the dry mixture into your wet mixture. Pour in milk and give it another quick mix until your batter is just combined. Don’t overmix — we’re after tender, light cake, not dense bread!

Step 4: Layer the Peaches

Chop fresh, juicy peaches into bite-sized pieces. In a small bowl, toss them gently with a bit of flour and brown sugar. This step prevents the peaches from sinking to the bottom and makes sure every forkful has the right amount of sweetness. Sprinkle the coated peaches evenly over the spread-out cake batter.

Step 5: Add the Crumbs and Bake

Scatter those glorious crumbs all over the peaches, letting some bigger clumps and little pebbles peek through — this gives you fantastic texture. Pop your pan into the oven and bake for 40–50 minutes, until the top is golden and a toothpick in the center comes out mostly clean (a few moist crumbs are perfect, just no wet batter). Let the cake cool in the pan on a wire rack for at least 30 minutes before lifting it out and slicing. The aroma alone will make this wait a true test of willpower!

How to Serve Brown Butter Peach Crumb Cake

Garnishes

A little goes a long way when it comes to finishing touches! Try dusting your Brown Butter Peach Crumb Cake with powdered sugar for a simple, elegant look. Or, if you’re feeling extra indulgent, serve each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream—the cool creaminess is a sensational match for those warm crumbly layers. A drizzle of honey or a sprinkle of toasted almonds can turn each piece into a showstopper.

Side Dishes

Pairing this cake with something light and fresh can really balance out the richness. A bowl of mixed summer berries or a citrus fruit salad brings bright, tangy flavors to the table. For a cozy brunch, serve smaller squares of this Brown Butter Peach Crumb Cake alongside scrambled eggs or a fresh spinach salad with lemon vinaigrette—sweet and savory are always a winning combo.

Creative Ways to Present

Have fun with how you plate and serve! Stack small squares on a rustic wooden board for casual gatherings, or cut the cake into neat wedges for a more elegant dessert plate. If you’re in the mood for a twist, bake the batter in muffin tins lined with parchment cups for individual crumb cakes, perfect for parties or picnics. For a brunch buffet, layer slices in jars with whipped cream for a trifle-inspired treat that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Keep your Brown Butter Peach Crumb Cake at its best by storing any extra squares in an airtight container at room temperature for up to two days. If your kitchen is particularly warm, pop the container in the fridge to help preserve those fresh peaches and buttery crumbs. The cake holds up well, staying moist and delicious—and sometimes tastes even better the next day!

Freezing

For longer storage, wrap individual slices tightly in plastic wrap and slide them into a freezer bag. The Brown Butter Peach Crumb Cake will freeze beautifully for up to three months. When the craving strikes, just thaw a piece at room temperature or warm it up gently if you want that just-baked feeling.

Reheating

To bring back the fresh-from-the-oven magic, pop a slice in the microwave for about 15–20 seconds or warm it in a 300°F oven for 5–8 minutes. This brings the crumbs back to life and loosens up the peaches, making your leftovers taste (almost) as amazing as day one.

FAQs

Can I use canned or frozen peaches instead of fresh?

Absolutely! Just be sure to drain canned peaches thoroughly and pat them dry, or thaw frozen peaches and blot away excess moisture to keep the cake from becoming soggy. Fresh is ideal when peaches are in season, but don’t skip making Brown Butter Peach Crumb Cake if you have a craving out-of-season.

How do I know when the cake is done baking?

The crumbs should be golden and the center of the cake set. Use the toothpick test: insert a toothpick in the middle; it should come out with a few moist crumbs but no raw batter. If your oven runs hot, start checking at 40 minutes to avoid overbaking.

Can I make the cake gluten-free?

Definitely! Substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour in both the cake and crumb topping. The texture may be a touch different, but you’ll still get that irresistible Brown Butter Peach Crumb Cake flavor and crumb.

What’s the easiest way to brown butter without burning it?

Use a light-colored pan so you can watch the color change, and keep stirring as the butter melts over medium heat. Once it turns golden and smells nutty, remove it from the heat right away—it can go from perfect to burnt quickly. Pour it into a heatproof bowl to stop the cooking process.

Can I make this ahead for brunch or a party?

Yes, and it’s perfect for entertaining! Bake the Brown Butter Peach Crumb Cake a day in advance, let it cool completely, and store covered at room temperature or in the fridge. It stays moist and flavorful, making it a worry-free host’s dream.

Final Thoughts

There’s something magical about the way a homemade cake makes any day feel special—especially when it’s as inviting as this Brown Butter Peach Crumb Cake. Whether you’re a seasoned baker or just learning the ropes, this recipe’s friendly steps and fabulous flavors make it a must-bake. I hope you’ll give it a try and share it with the people you love—one slice and you’ll see why it’s become such a hit in my kitchen!