Peach Cake
The new kitchen still lacks a springform pan or any other sort of cake pan, so when I found myself with a peck of picked peaches I went searching for a recipe to fit my pans. A Farmgirl’s Dabbles in peach cake fit the bill, and this recipe has been modified from that one and my cupcake recipe.
Serves 8–12.
Ingredients
Wet
- 1 ⅓ sticks butter, softened
- 2 eggs
- 1 ½ c. brown sugar
- 1 tsp. vanilla extract
- 1 tsp almond extract (optional)
- 1 c. buttermilk
- 3 c. peeled chopped peaches (up to 1" chunks)
Dry
- 2 c. white flour
- 1 tsp baking soda
- scant ¼ tsp salt
Topping
- ¼ c. sugar
- 1 tsp. cinnamon
Directions
- Preheat oven to 350° (with convection).
- Butter or spray a 9" x 13" pan.
- Mix dry ingredients in a small bowl and set aside.
- Cream butter and brown sugar in a large bowl or a stand mixer.
- Mix in eggs and extract(s).
- Gradually mix in the dry ingredients and buttermilk, alternating between them and mixing well.
- Beat until smooth, and/or cream using an immersion blender.
- Fold in peaches.
- Pour into pan and spread as necessary.
- Mix the topping ingredients. Sprinkle evenly over the top.
- Bake 40–45 minutes, or to the toothpick test.
Cooling is optional.
Variants
I used a glass casserole; the original recipe says it’s quicker in a metal pan.
Peter accidentally bought fat-free buttermilk. It was hard to find the appropriate substitution, but I found some info on a website about reconstituting powdered milk and decided to replace 1 T. of deficient buttermilk with oil per cup.
