Peach Brown Butter Sheet Cake

Brown Butter, Peach, and Buttermilk Sheet Cake

Renée Robinson

Melt In Your Mouth Perfection!

I think my fondness for sheet cakes is more than evident by now. I love their simplicity and ease, but most importantly I love their moist deliciousness. With peaches in full season, I set out to develop a sheet cake that showcases their flavor and decided brown butter was the perfect match.

This time I browned my butter in the microwave. I’ve been wanting to try this technique and yep, it works just fine and takes about 7 minutes. 

Brown Butter

Buttermilk is essential to my sheet cakes for both its flavor and the tenderness it adds to the crumb of the cake. Whenever I’ve attempted to make one without it, I’m always disappointed. So, the buttermilk was a given. And seeing as how almond flavor is a natural combination for peaches, I used a little extract in the cake and topped it with toasted almonds. I ended up adding even more almonds to the top than I’d originally intended because their flavor was outstanding with the peach and brown butter. 

A couple teaspoons of peach liqueur was delicious in the icing. I’m crazy about Mathilde Peach Liqueur, but peach schnapps would also be appropriate. If you don’t have either of these, I’d settle for a little lemon juice instead. 

I could not be more pleased with this sheet cake. My son says it’s his very favorite version. I don’t know that I necessarily have a favorite. All I know is that I can’t think of anything I bake that gives me an end result as delicious as this in such a short amount of time and with minimal effort. If you’ve made any of my other versions, you know how this cake practically melts in your mouth. This one is no different and the brown butter adds an extra dimension which only increases the overall excellence. If peaches, brown butter, and almonds are your thing, I promise this will make you very happy.

Brown Butter, Peach, and Buttermilk Sheet Cake

Recipe by Renée Robinson
Servings

10-12

servings

Peaches, brown butter, buttermilk, and almonds make for one of the best and easiest sheet cakes you'll ever taste. Whole peaches are pureed in the blender, along with half a lemon for serious peach flavor.

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Ingredients

  • Cake
  • 2 2 ripe peaches, pitted and cut into large chunks

  • 1/2 1/2 lemon, seeded, cut in half, rind and all

  • Buttermilk, approximately 2-3 tablespoons

  • 2 2 sticks (one cup) salted butter

  • 2 large 2 eggs, room temperature

  • 1/2 teaspoon 1/2 almond extract

  • 1 3/4 cups 1 3/4 sugar/350 grams

  • 2 cups 2 all purpose flour/278 grams

  • 1 teaspoon 1 baking soda

  • 1/8 teaspoon 1/8 table salt

  • Icing
  • 1 1 stick salted butter

  • 5 tablespoons 5 buttermilk, at room temperature

  • 2 tablespoons 2 reserved peach/lemon puree

  • 2 teaspoons 2 Mathilde peach liqueur or peach schnapps

  • 1 pound 1 powdered sugar, sifted

  • 1/2 cup 1/2 toasted almond slices

Directions

  • Cake
  • Preheat oven to 350 degrees with a rack placed in the center.
  • Combine the peaches and lemon in a blender (I use my Vitamix) and puree. Set aside 2 tablespoons of the puree which will be used in the icing. Remove the rest of the puree from the blender and put into a glass measuring cup. Add enough buttermilk to the mixture to measure 1 1/2 cups of total liquid. Set aside.
  • You can brown the butter in the microwave or on the stovetop. It takes about 7 minutes in the microwave, stirring every couple of minutes. Or you can brown it over medium heat in a sauce pan on the stove top, which takes about 7 to 10 minutes. For either method, set it aside and allow it to cool for about 10 minutes.
  • In a large bowl, mix the butter with the peach/lemon/buttermilk puree, eggs, almond extract, and sugar. Add the flour, baking soda, and salt and either whisk until completely combined or use a hand held electric mixer on low speed.
  • Pour the batter into a half sheet pan (18” x 13” x 1”), which has been lightly sprayed with cooking spray. Spread evenly and bake for 18 to 20 minutes. Test the center with a toothpick and be careful to not over bake. Remove from the oven and allow it to cool for only 5 to 10 minutes, at which time you will pour on the icing.
  • Icing
  • Either brown the butter in the microwave or in a small saucepan on the stovetop. It will take about 7 minutes in the microwave, stirring every couple of minutes, or about 7 to 10 minutes on the stovetop, when cooked over medium heat.
  • Immediately add the buttermilk, peach liqueur, and powdered sugar. Beat with a hand mixer until smooth and pour evenly over the warm cake. Top with the toasted almonds and allow it to cool before slicing. Enjoy!

Equipment

  • Half Sheet Pan

20 Responses

  1. OMG….. you’re killing me with this one. It sounds perfect on every level, fresh peaches, almonds, brown butter and buttermilk. I will make soon and report back.

  2. I just completed this cake for the weekend at the cabin. Smells amazing! Missed having sliced almonds in the pantry but came through with toasted slivered – can’t wait to have a slice!

  3. This sounds wonderful.
    I’d like to try this as cupcakes. Any suggestions as to how much to fill snd how long to bake?

    1. Paula, I’ve never made this in cupcake form. I think you’ll simply have to test it at the 15 minute mark and continue from there, being careful not to over bake them. And I’d be sure to use cupcake liners as the icing needs to be poured on when it’s warm and you’ll need those liners to contain it. Good luck and please let me know how they turn out!

    1. Sharon, no parchment paper is necessary. The cake does not stick. It’s so moist there is no problem. I only spray it with Pam, but if you wanted to be extra careful, you could spray it with Baker’s Joy.

  4. 4 seems like very generous servings. Could it be stretched to 6 or more?
    I can hardly wait to try it as it looks and sounds fabulous! Mouthwatering, actually.
    If using a 9×9” pan, how long to bake? Would the frosting be ample?

    1. Oh my gosh! I’m sorry about the mistake in the amount of servings. Thank you for bringing it to my attention, Jana. This will easily serve at least 10 people!! I’m going in and fixing that right now. I’ve never made this in a 9 x 9 pan and don’t recommend it. It would be too much batter. This cake is developed for a half sheet pan. I do know that some people have made my sheet cakes in 13 x 9 pans, but the baking time would be longer. I hope you enjoy it, Jana!

  5. Looks Delicious!! I’m in love with your Orange Sheet cake. Peaches excite me Rediculously. Now add brown butter and well, it’s the icing on the cake!! (pun intended)

    1. Thank you, Renee! I was very excited at how well this rendition turned out. It’s so delicious (if I do say so myself lol!). I can’t wait to hear how you like it!

  6. This looks fantastic, and I can’t wait to try it after loving your raspberry lemon buttermilk sheet cake. Is there any alternative to the peach liqeur or schnapps? Thanks.

    1. Thank you, Karen. I think Amaretto would be lovely in it. If you don’t have that, maybe one teaspoon of lemon juice and 1/4 teaspoon of almond extract would be a good substitute. Please let me know how you like it!!

      1. And for those who don’t use any alcohol, my guess is that a tablespoon or two of peach jam would supply a similar flavor, without alhocol.

        1. Good tip, Melissa! But you wouldn’t even need that much. A couple of teaspoons would do the trick. Thank you!

  7. Gorgeous!! I can literally taste it right now and I am drooling! Can’t wait to try this one out!♥️♥️♥️

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