Brioche Bread Butter Cake Recipe

Activate yeast (optional for extra richness)

Warm the milk to about 90–100°F (32–38°C). Stir the active dry yeast into the warm milk with 1 teaspoon of the sugar from the measured amount; let sit 5–7 minutes until foamy. If it does not foam, use fresh yeast or increase temperature slightly.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and hand mixer), beat the room-temperature butter and granulated sugar on medium-high speed until very light, pale, and fluffy, about 4–6 minutes. Scrape down the bowl once or twice.

Add eggs and vanilla

Add the eggs one at a time, beating until each is incorporated and the mixture is smooth. Add the 2 tsp vanilla and beat another 30 seconds. Mixture may appear slightly curdled—this is okay.

Combine dry ingredients

Whisk together the bread flour, all-purpose flour, baking powder, and 1/2 tsp salt in a separate bowl so the leavening is evenly distributed.

Mix batter

With the mixer on low, add about one-third of the dry ingredients to the butter-egg mixture and mix until just combined. Add half the warmed milk (with activated yeast if used), mix briefly, then add another one-third of the dry ingredients, then the remaining milk, then the rest of the dry ingredients. Mix on low to medium-low until a soft but not sticky batter forms (brioche is richer and denser than sponge; do not overmix). If using a stand mixer, switch to the dough hook for 1–2 minutes to develop some structure, but batter should remain spreadable rather than a tight dough.

Rest and pan preparation

Scrape the batter into a well-buttered 9-inch springform or 9x3-inch round cake pan lined with parchment on the bottom. Smooth the top with a spatula. Cover loosely with plastic wrap and let rest at warm room temperature for 30–45 minutes to relax the gluten and allow slight puffing. Meanwhile preheat the oven to 350°F (175°C).

Bake

Bake in the preheated oven 35–45 minutes, rotating halfway, until the top is deep golden brown and a skewer inserted into the center comes out with a few moist crumbs (internal temperature should reach about 200°F / 93°C). If the top browns too quickly, tent with foil for the last 10–15 minutes.

Cool

Remove the cake from the oven and let rest in the pan on a cooling rack for 15 minutes. Run a knife around the edge, release the springform (if used), and transfer the cake to the rack to cool another 30 minutes. Dust lightly with powdered sugar if desired before serving.

Prepare peaches

Preheat the oven to 400°F (200°C) while the cake bakes or during its final 20 minutes. Halve and pit the peaches. Place peach halves cut-side up in a shallow roasting pan or rimmed baking sheet.

Make glaze

In a small bowl whisk together the melted butter, brown sugar, vanilla, lemon juice, and 1/4 tsp kosher salt until combined.

Roast

Brush or spoon the glaze over the peach halves, dividing evenly. Roast in the preheated oven 12–18 minutes (time depends on peach ripeness) until the peaches are tender and caramelized at the edges. For extra color, finish under the broiler for 1–2 minutes watching closely.

Rest

Remove peaches from oven and let cool 5 minutes. Spoon any pan juices over the peaches when plating.

Make caramel

In a medium, heavy-bottomed saucepan, combine 1 cup granulated sugar and 3 tablespoons water over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and begins to simmer. Continue cooking, swirling occasionally, until the mixture turns a deep amber color (about 8–10 minutes). Watch closely to avoid burning.

Add butter and cream

Remove the pan from heat and carefully add the 6 tablespoons butter, whisking until melted and incorporated. Slowly pour in the warmed 1/2 cup heavy cream while whisking (mixture will bubble vigorously). Return to low heat and stir until smooth and slightly thickened, 1–2 minutes.

Finish

Stir in 1/4 tsp sea salt and 1/2 tsp vanilla. Taste and adjust salt if desired. Let the caramel cool slightly; it will thicken as it cools. If it becomes too thick, warm gently and whisk in a teaspoon of cream or milk to loosen.

Slice the brioche bread butter cake into wedges. Place a wedge on each plate, top with 2 roasted peach halves (or 1 peach if large). Spoon warm caramel sauce over the cake and peaches (about 2–3 tablespoons per serving, more to taste). If desired, drizzle extra peach pan juices over the cake and finish with a light dusting of powdered sugar. Serve warm or at room temperature.