Brown Sugar Peach Buckle
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Serves: 1, 9-inch round cake
An easy summer cake envelopes sweet peaches with a rich brown sugar and brown butter cake batter that's sprinkled with toasty pecans.
  • ½ cup (4 ounces) unsalted butter
  • ¾ cup dark brown sugar
  • 2 large eggs
  • ½ cup milk
  • 2 teaspoons vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 4 heaping cups chopped, fresh peaches
  • ½ cup chopped pecans
  • Cinnamon Sugar Topping:
  • 3 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  1. Brown the butter in a saucepan over medium heat, stirring occasionally until the solids in the butter become deep golden brown and has a nutty fragrance. Pour the browned butter into a dish and set aside to cool.
  2. Preheat the oven to 350°F. Spray a baking pan with cooking spray.
  3. In a mixing bowl, combine the cooled brown butter and brown sugar. Beat in the eggs, one at a time, mixing well after each. Beat in the milk and vanilla.
  4. In another bowl, whisk the flour, cinnamon, salt, and baking powder. Add the brown butter mixture and mix until just combined. Scraped the batter into the prepared pan. Scatter the peaches over the top of the batter, there will be a lot of fruit, but that’s totally fine! Just press the fruit into the batter as needed. Sprinkle the chopped pecans over the peaches and batter. In a small dish mix the sugar and cinnamon together and sprinkled over the top of the peaches, batter, and pecans. Bake on the center rack of the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake batter comes out clean, and the edges of the cake slightly pull from the edge of the pan. Cool the cake on a wire rack for at least 20 minutes before cutting. Serve just warm or at room temperature.
This cake is best the day it’s made, but also makes a great breakfast treat the next day!

You can also bake this cake in an 8x8 or 9x9 inch square dish.
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