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Brown-Butter Coffee Cake with Peaches and Georgia Blueberries


  • 1 cup pecan halves
  • 1/2 cup all-purpose soft-wheat flour (such as White Lily)
  • 1/4 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup cold unsalted butter, cut into cubes
  • 1/4 tsp. salt
Pulse all 6 ingredients in a food processor 4 to 5 times or until pecans are chopped into 1/2-inch pieces. Transfer to a small bowl, and chill.

Coffee Cake

  • 1 cup plus 2 Tbsp. unsalted butter
  • 3 fresh peaches (about 1 lb.)
  • 2 cups all-purpose soft-wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 1 1/2 cups fresh Georgia blueberries, divided

Cook butter in a wide heavy skillet over medium-low heat, stirring occasionally with a wooden spoon, 15 minutes or until butter begins to turn dark brown. Immediately remove from heat, and transfer to a shallow bowl. (Butter will contineu to darken if left in skillet.) Cover and freeze until just congealed (about 20 minutes).

Preheat oven to 325°. Peel peaches, and cut each into quarters, discarding pits. Whisk together flour, salt and sugar in a medium bowl.

Beat chilled browned butter, granulated sugar, and brown sugar at medium speed with an electric mixture until fluffy (about 1 minute). Add eggs, 1 at a time, beating well after each addition. Add vanilla. Reduce speed to low, and gradually add flour mixture. Beat just until blended. Gently stir in 1 cup blueberries.

Pour batter into a greased and floured 10-inch springform pan. Arrange peach quarters in a circle on top of batter; place any remaining quarters in center of circle. Top peaches with streusel and remaining 1?2 cup blueberries.

Bake at 325° for 1 hour and 45 minutes or until a long wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 1 hour). Run a knife around outer edge of pan to loosen cake. Gently remove sides of pan. Cut cake into wedges, and serve.


© 2012 Rebecca Lang Cooks, LLC

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