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Brown Butter Stone Fruit Streusel Coffee Cake with slices on the side showing the fruit inside.

Brown Butter Stone Fruit Crumble Cake

A tender cake with brown butter for extra depth of flavour celebrates stone fruit season. The golden crumble on top and the jammy fruit make it feel all cozy and irresistable!
Course Baking, Breakfast, Dessert
Cuisine North American
Keyword brown butter, cinnamon, stone fruit, turbinado sugar
Prep Time 20 minutes
Cook Time 55 minutes
Servings 8

Ingredients

Cake

  • 1/2 cup 1 stick butter
  • 1 1/2 cups all-purpose flour, can sub with a cup for cup gluten free flour blend
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp allspice
  • 3/4 cup light brown sugar
  • 2/3 cup whole milk
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 tsp orange zest
  • 2 cups fresh chopped stone fruit, apricots, peaches, plums, nectarines, or a combo of all About 1/2-3/4 inch cubes

Crumble

  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp allspice
  • 4 tbsp salted butter, chilled
  • 2 tbsp raw or turbinado sugar

Instructions

  1. Preheat the oven to 350F. Line the bottom of a 9 inch spring form pan with parchment, butter or spray the sides.
  2. Place the stick of butter into a small sauce pan on the stove over medium low heat. Let it go through all the stages of foaming and bubbles, till a pleasantly nutty aroma is achieved, and the bottom is covered with browned bits of butter fat. Set aside to cool slightly.
  3. Whisk together the flour, baking powder, cinnamon, allspice, and sugar in a large bowl.
  4. In a medium bowl combine the milk, eggs, vanilla, and cooled browned butter. Pour this into the flour mixture and use a silicone spatula or wooden spoon to stir till just combined, don't over mix. Spoon the batter into the prepared pan.
  5. Toss together the cubed stone fruit with the orange zest and then scatter it all evenly over the batter.

Crumble

  1. Gently toss the flour, sugar, cinnamon and allspice in a small bowl. Using the large holes of a box grater, grate the butter into the flour mixture. Mix gently with your fingertips until a pleasant crumble forms. Scatter the crumble evenly over the stone fruit.
  2. Scatter the raw sugar evenly over the crumble.
  3. Place the pan on a baking sheet and then place this onto the centre rack of the oven. Bake until golden on top, and a skewer comes out with few crumbs. This may require 45-55 minutes, depending on your oven. Let the cake cool 10 minutes. Then run a knife around the sides before removing the sides of the pan.

  4. Serve warm or at room temperature. Store wrapped in the fridge, up to 5 days.

  5. Can be served with ice cream, vanilla yogurt, or just dusted with icing sugar!

  6. See blog post for more details.

Recipe Notes

I say that this cake feeds eight. But you can easily feed more, depending on how you slice it.  It is quite buttery and slightly rich, so you don't need a large slice to be satisfied.