Description
A delicious dessert featuring rich browned butter, juicy peaches, and a glossy caramel top that warms any kitchen.
Ingredients
Scale
- 1/2 cup (1 stick) + 2 T unsalted butter
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup brown sugar, divided
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 cup whole milk
- 1/2 cup Greek yogurt or sour cream
- 2 large eggs
- 3 peaches, thinly sliced
- 1 cup heavy cream
- 3 T honey
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9” round cake pan with cooking spray and set aside.
- Combine 1/2 cup of brown sugar with 2 tablespoons of butter in a small saucepan over medium heat, stirring until smooth, then pour hot caramel into the prepared pan and arrange peach slices on top.
- Melt the remaining 1/2 cup of butter in another saucepan, swirling until browned, then set aside.
- Whisk together flour, granulated sugar, remaining brown sugar, baking powder, baking soda, and salt in a medium bowl.
- Combine eggs, yogurt, milk, and vanilla in a large measuring cup; add to the flour mixture and whisk to blend.
- Pour the browned butter into the batter and whisk until emulsified.
- Spread the batter over the peaches and smooth the top.
- Bake for about 35–40 minutes until edges are golden brown and center is set.
- Cool the cake in the pan for about 10 minutes, then flip it onto a plate.
- Whip the cream with honey until soft peaks form for topping.
Notes
Use unsalted butter for better control of salt levels in the cake. Fresh, ripe peaches are recommended; if unavailable, use other stone fruits.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 36g
- Sodium: 250mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 82mg