Brown Butter Peach Coffee Cake with Vanilla Bean Crumb

In a light colored saucepan over medium heat, melt the butter for the cake batter. Continue cooking until the milk solids turn golden brown and smell nutty.

Transfer to a bowl and let cool for about 15 to 20 minutes.

Repeat with the butter for the crumb topping.

In a medium bowl, combine the brown sugar, granulated sugar, flour, vanilla bean powder and salt.

Pour in the brown butter used for the crumb topping. Mix with a fork and finish combining the ingredients with your hands until large and small crumbs form.

Place the streusel topping in the refrigerator while preparing the cake batter.

In a small bowl, toss the chopped fresh peaches with 1 TBSP brown sugar, 1 tsp vanilla extract, 1 tablespoon flour and pinch of salt. Set aside.

Once the cake batter brown butter has cooled preheat oven to 350°F (175°C) and line an 8-inch springform pan or square cake pan with parchment paper.

In a large bowl, whisk together the cooled brown butter and sugar until combined. Add eggs and, vanilla bean powder and vanilla extract, whisking until smooth. Mix in the sour cream and milk until fully combined.

In a separate medium bowl, combine flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and gently fold until just combined. Avoid overmixing.

Spread the cake batter evenly into the prepared pan. Evenly scatter the peach mixture over the batter. Top generously with the vanilla bean crumb topping.

Bake for 45-55 minutes or until the top is golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, loosely tent with foil during the final 10 minutes.

Allow the cake to cool in the pan for 15 minutes before removing the cake from the pan and transferring to a wire rack to cool further.

Make sure the cake has completely cooled before dusting with powdered sugar. Best to add powdered sugar before serving, or it may melt into the cake.