Nothing tastes more like my childhood than peach cake. Of course, my mother was never one to keep a recipe, so the peach cake recipe from my youth is anyone’s guess. But this is a close runner up.
Brown Butter Peach Cake
1 stick unsalted butter
2 cups flour
1 t baking powder
1 t baking soda
1/2 t kosher salt
3/4 cup sugar
2 eggs at room temp
1 cup sour cream at room temp
1 t vanilla extract
1/2 cup brown sugar
1 t cinnamon
6 small peaches, peeled, pitted, and sliced
1 T butter for dotting
Preheat your oven to 350 degrees. Grease an 8×8 square baking pan. In a small skillet, melt the butter over medium low heat and continue cooking, swirling occasionally, until browned, about 5 minutes or so. Set aside to cool. Meanwhile, whisk together the flour, baking powder, baking soda, and salt. With an electric mixer, beat the browned butter and sugar until incorporated. On low, add the eggs one at a time. Add the sour cream and vanilla and mix for a minute. With the mixer on low, gradually add the flour mixture and beat until just combined.
In a small bowl, mix the brown sugar and cinnamon. Spread half the batter into the prepared pan. Top with half the peaches and all but 3 T of the cinnamon sugar. Top with the remaining batter and evenly spread to the edges. FInish with the remaining peaches and cinnamon sugar. Dot with butter and bake for 60-65 minutes, or until a toothpick comes out clean.
brooklyn bites 