Peach Buttermilk Cake
Peach Buttermilk Cake is a great way to showcase summer peaches! The cake is never too sweet, so it’s perfect for breakfast, a snack, or dessert. Add a dab of sweet whipped cream, or sweetened crème fraîche–that adds a little sweetness to the cake. Garnish with raspberries, and enjoy every bite.
For summer, we’re capturing the taste and smell of summer peaches with a Buttermilk Peach Cake recipe. All you need are fresh peaches, a couple of other ingredients (buttermilk) and about 15 minutes to mix it up.
Peach Buttermilk Cake
Sometimes we have to go back to where we came from. For me, that means on the farm with Grandma Dubs, in the garden, barn, or in the house, watching the “canning” process. The smell that comes to mind? Fresh summer peaches. Serve this light summer cake as is or with a scoop of vanilla ice cream, whipped cream, or creme fraiche, for a refreshing dessert.
Read more: Peach Buttermilk Cake
Why I love this recipe
- The perfect summer cake.
- We love it served with whipped cream or sweetened crème fraîche!
- Make it patriotic and add blueberries!
I fell in love with this buttermilk cake that Abby made earlier for Paul’s birthday, and since we’ve made it with a variety of different fruits, I’ll be sharing more recipes later this summer!
Gather these ingredients
- Fresh peaches
- Unsalted butter
- Buttermilk
- Flour
- Egg
- White sugar
- Brown sugar
- Salt, baking powder
- Vanilla extract
How do you make peach buttermilk cake?
- Preheat oven to 350 degrees F. Grease an 8 or 9 inch baking dish, square or round and set aside.
- Combine the brown sugar with the peaches. Mix with your hands, adding pressure to release some of the juices (but don’t mash them into a pulp). Set aside.
- In a mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.
- In a separate bowl, combine the white sugar, melted butter, and the buttermilk. Whisk until smooth, then stir in the egg, egg yolk, and vanilla.
- Incorporate the flour mixture into the wet ingredients, adding about 1/4 cup at a time, until a smooth batter forms. Pour into the prepared pan and smooth the top using a spatula. Spread the peaches over the top evenly, juices included, then place in the oven for 20-25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
- Allow cake to cool slightly before serving with any additional summer fruits, or with whipped cream, vanilla ice-cream, or a sweetened crème fraîche.
Tips and substitutions:
- Use ripe, firm peaches for this cake. You can also use canned (drained) but it will not taste the same as with fresh peaches.
- Don’t overmix the batter, as it makes a tough cake (not light and airy).
- Take out your ingredients one hour before beginning, it will make the batter more smooth.
- If using a 10-inch springform pan, reduce the baking time by 5-10 minutes.
- It can also be garnished with fresh blueberries or even strawberries (in place of raspberries).
- If you don’t have buttermilk, substitute for it with sour cream or plain yogurt. But, please note, the buttermilk flavor is out of this world.
- Buttermilk brings a tang to cakes that is hard to explain, while adding very little fat. Like yogurt and sour cream, this acidic ingredient also helps tenderize gluten, giving baked goods a moister texture.
- Did you know you can make your own sour cream? To make 1 cup of sour cream in place of buttermilk, mix 3-4 tablespoons of regular milk into enough sour cream to equal 1 cup. Then whisk it well. This makes a buttermilk substitute.
We made this recently for a breakfast for 6 guests. People ate it warmed, with a cup of coffee for breakfast, and the leftovers were gobbled up during in the afternoon for a snack. It’s super easy to make, and you can also tranpsort this cake easily if you are bringing it to a party.
More peach recipes to try:
- Peach Blueberry Cobbler Recipe
- Wonderful Peach Cobbler
- Fresh Peach Salsa with Mint
- Fresh Peach Crumb Bars
Get the Recipe:
Peach Buttermilk Cake
Ingredients
- 2 peaches, cut into 1’’ pieces
- ½ cup unsalted butter, plus 2 tsp to grease pan
- ½ c buttermilk, room temp
- 1 c flour
- 1 egg and 1 yolk
- ⅓ c white sugar
- ⅓ c brown sugar
- ¾ tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease an 8 or 9 inch baking dish, square or round and set aside.
- Combine the brown sugar with the peaches. Mix with your hands, adding pressure to release some of the juices (but don’t mash them into a pulp). Set aside.
- In a mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.
- In a separate bowl, combine the white sugar, melted butter, and the buttermilk. Whisk until smooth, then stir in the egg, egg yolk, and vanilla.
- Incorporate the flour mixture into the wet ingredients, adding about ¼ cup at a time, until a smooth batter forms. Pour into the prepared pan and smooth the top using a spatula. Spread the peaches over the top evenly, juices included, then place in the oven for 20-25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
- Allow cake to cool slightly before serving with any additional summer fruits, or with whipped cream, vanilla ice-cream, or a sweetened crème fraîche.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
