Peach Sheet Cake with Brown Butter Frosting

Prep Time: 30 mins | Cook Time: 53 mins | Course: Dessert | Serves: 18

A simply amazing peach studded sheet cake with raspberries and rich brown butter frosting swirled over the top, with fresh peaches and slightly sweetened raspberries. Make a 9.13 sheet pan or share and divide into 2 8” pans. I’m always inspired by the amazing Tieghan Gerard of Half Baked Harvest https://www.halfbakedharvest.com/peach-sheet-cake/ 

3 cups peaches (about 5), sliced

1 Tablespoon sugar

1 Tablespoon cinnamon

6 Tablespoons slightly sweetened raspberries (or raspberry jam)

Cake:

1 cup butter or coconut oil, melted

¾ cup sugar

¾ cup brown sugar

½ cup sour cream

3 eggs

1 Tablespoon vanilla

3 cups flour

1 ½ teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda

1 cup milk

Brown Butter Frosting:

1 cup butter

8 oz cream cheese

3 cups powdered sugar

1 teaspoon vanilla

Slightly Sweetened Raspberries:

12 oz raspberries

½ cup sugar

1 teaspoon vanilla

Make the slightly sweetened raspberries first unless you're substituting them with jam. Microwave the raspberries and sugar for 2 minutes in a large pyrex or other microwave-safe bowl. Stir, then microwave for 1 minute longer. Stir in the vanilla and allow to cool. Store in a lidded jar in the fridge for up to 2 weeks.

Slice and pit the peaches. Stir them in a bowl with sugar, cinnamon, and 3 tablespoons of the sweetened raspberries. Allow to macerate while making the cake. Preheat the oven to 350*. Butter a 9.13 baking dish (or two 8” pans so you can share 😀) sprinkle with cinnamon sugar and set to one side.

In a stand mixer, cream the butter (or coconut oil) until fluffy with sugar, brown sugar, sour cream, eggs, and vanilla. Whisk flour, baking powder, salt, and baking soda in a mixing bowl, then spoon over the batter. Pour the milk over the flour mixture and turn the mixer on slowly, mix on medium-low speed until just incorporated.

Spread ⅓ of the batter into the prepared pan, top with ⅓ of the sliced peaches, top with another ⅓ layer of batter, then peaches, then the remaining batter. Bake for 40-45 minutes (check at 35 minutes if dividing into 2” pans) or until the top is browned and a toothpick inserted comes out batter free, or registers a minimum of 200° when tested with an instant thermometer. Allow to cool completely before frosting. Make the frosting while the cake bakes so the brown butter has time to cool.

Brown the sticks of butter in a skillet over medium-low heat until the milk solids have browned and dropped to the bottom of the pan, this may take upwards to 10 minutes. The butter will get foamy, but watch closely that it doesn’t burn, browned butter can go from golden brown and nutty fragranced to acrid quickly. Remove from the skillet into a mixing bowl to cool to room temperature.

Beat the cream cheese, cooled browned butter, powdered sugar, and vanilla to a soft whipped texture. Swirl over the cake and decorate with fresh sliced peaches and puddles of the raspberries and juice scattered across the top.