Brown Butter Peach Fritter Cake With Vanilla Glaze

If you love peach fritters but don't love standing over a pot of hot oil, this Brown Butter Peach Fritter Cake is about to become your new favorite summer bake. Made with nutty brown butter, juicy fresh peaches, warm cinnamon, and a sweet vanilla bean glaze.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time:

Cook Time:

Total Time:

Servings: 10 slices

Calories: 392 kcal per serving

Ingredients

½ cup - unsalted butter
⅔ cup - granulated or cane sugar
2 - eggs
2 teaspoons - vanilla extract
¼ cup - milk
½ cup - sour cream
1 ¾ cups - all-purpose flour
1 ½ teaspoons - baking powder
½ tsp - baking soda
½ tsp - salt
2 ½ cups - peaches
2 tablespoons - butter
3 tablespoons - brown sugar
1 tsp - ground cinnamon powder
1 tsp - lemon juice
2 teaspoons - cornstarch
1 tsp - vanilla extract
⅓ cup - brown sugar
2 teaspoons - cinnamon powder
1 pinch - salt
1 pinch - ground cardamon
¾ cup - powdered sugar
2 tablespoons - milk or cream
½ tsp - vanilla bean paste or vanilla extract
1 pinch - salt

Instructions

Brown the butter for the cake batter in a light colored saucepan over medium heat. Stir often as it foams, sizzles, and then quiets. Cook until golden brown specks form on the bottom and the butter smells nutty. Remove from heat and pour into a heatproof bowl to cool for 15 minutes.
Prepare the peach filling. In the same skillet used to brown butter, melt 2 Tbsp butter over medium heat. Add diced peaches, brown sugar, cinnamon, and lemon juice (or vinegar). Cook 3–4 minutes, until just softened and all the sugar has melted into the peaches. Add the cornstarch water mixture, you may have to stir it a few times right before adding to the peaches. Cook for another 2-3 minutes until slightly thicken and look jammy. Remove from heat and set aside to cool.
Make the cinnamon sugar by mixing the brown sugar, cinnamon, salt and cardamom and set aside.
Once the brown butter has cooled to touch preheat oven to 350°F (177°C). In a large bowl, whisk together the cooled brown butter and sugar. Add the eggs and vanilla extract and whisk until smooth. Mix in the milk and sour cream. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients into the wet ingredients and mix until just combined, make sure there isn't any flour hiding on the sides of the bowl or on the bottom of the bowl.
Assemble the loaf, by spreading half the batter into a greased and lined 9×5-inch loaf pan. Spoon half the peach mixture over the batter, try to keep the peacches in the center of the batter and away from the edges, then sprinkle half the cinnamon sugar mixture. Repeat layers with remaining batter, then peaches, and top the loaf off with remaining cinnamon sugar.
Bake at 350°F (177°C) for 50 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out with only a few moist crumbs. If the top browns too quickly, cover loosely with foil for the last 15 minutes. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to completely cool.
In a bowl whisk powdered sugar, milk, vanilla, and salt until smooth. Drizzle over cooled loaf. Slice and enjoy!

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