• Line your cake pan! This is not a cake that you want to flip upside down to get it out of the pan. Butter your 8" or 9" cake pan, and get out a sheet of parchment paper. Crinkle up the parchment paper, then un-crinkle it and place it in your buttered pan, pressing the parchment up the sides of the pan. This will give you a way to lift the cake out of the pan so you can keep all of that topping on it!

Brioche Cake

• In a microwave safe measuring cup, heat the milk to 100°F / 38°C. Whisk in the yeast and the sugar. Set aside until the mixture begins to foam. (~5 minutes)
• While waiting, add the flour, salt, egg, and butter to the bowl of a stand mixer fitted with the dough hook attachment. When the yeast mixture begins to foam, add it in to the rest of the ingredients.
• Knead the dough on low speed for 1 minute to allow the ingredients to come together. Increase the speed to medium-high and knead for an additional 15 minutes, or until the dough passes the windowpane test. (This will happen after the dough has cleaned the sides and bottom of the bowl)
• At this point I would recommend covering the bowl with plastic wrap and leaving it to rise overnight in the fridge. If making the cake in one day, cover the bowl with a towel and leave it to rise in a warm environment until doubled in size (~1 hr.)
• Once the dough has doubled in size (or after taking it out of the fridge after rising overnight), lightly punch it down to remove excess air.
• Form the dough into a ball, then place it in a greased and parchment lined 8" baking dish. Use your hands to push the dough down into the pan so that the dough is an 8" circle on the bottom of the pan. If the dough keeps snapping back, leave it to rest for 5 minutes before trying again. Cover the dough with plastic wrap or a towel and leave to rise at room temperature until doubled in size (~30 min.)
• While the dough is rising, start on the cinnamon peaches and cinnamon streusel.

Cinnamon Peaches

• Wash the peaches, then core them. Slice the peaches into about 1" thick slices, then transfer them to a bowl.
• Toss the peaches with the brown sugar and cinnamon, being sure that each slice is evenly coated, then set aside.

Cinnamon Streusel

• In a medium sized bowl, melt the butter. To the butter, add the sugar, flour, and cinnamon. Use a fork to mix the ingredients together until you have formed clumps of dough. Set aside.
• Preheat the oven to 350°F / 175°C.
• Once the dough has doubled in size, carefully top it with an even layer of the sliced peaches. Then, sprinkle the streusel in an even layer over the peaches.
• Bake the cake for 35-40 minutes, until the internal temperature is 190°F / 88°C. Allow the cake to cool in the pan for at least 30 minutes before transferring it out to fully come to room temperature.

Simple Glaze

• Optional. Once the cake has completely cooled to room temperature, whisk together the powdered sugar and milk.
• Drizzle the icing over the cake, then slice, serve, and enjoy!