Peach Buttermilk Cake
Peach Buttermilk Cake is a great way to showcase summer peaches! Garnish with raspberries, and enjoy every bite with sweetened crème fraîche!
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
Reposted from July 2020.
Nutrition Facts
Calories: 347kcal, Carbohydrates: 45g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 405mg, Potassium: 143mg, Fiber: 1g, Sugar: 28g, Vitamin A: 708IU, Vitamin C: 2mg, Calcium: 86mg, Iron: 1mg