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buttermilk peach summer cake

There’s something about a simple cake with fresh fruit on a summer night… it makes for the perfect dessert. I’ve made this strawberry summer cake about a million times and it’s still one of my very favorite treats, but I thought it might be fun to mix things up a little and try another favorite summer fruit in it. My mom bought a case of peaches from the co-op and shared some with me, so I decided the time was ripe for a peach summer cake!

The cake smelled amazing while it was baking, and came out completely beautiful, with the juicy peaches on top and the golden brown cake. And the taste? It was love at first bite. I’m not sure how much difference the buttermilk made, but the whole thing was so perfect that I’ll make it exactly the same way next time! The only thing that could have made it better was a little freshly whipped cream on top, but sadly I was out. Next time for sure!

Buttermilk Peach Summer Cake
adapted from this cake

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, room temperature
1 cup plus two tablespoons sugar, separated
1 large egg
1/2 cup buttermilk (or you can use regular milk)
1 teaspoon vanilla
2 peaches, peeled and pitted, sliced into thin slices

Preheat oven to 350. Grease a 9 or 10 inch cake pan (I used a springform pan). Whisk together flour, baking powder, and salt in a small bowl and set aside. In a large bowl or the bowl of a stand mixer, beat together butter and one cup of sugar until creamy. Stir in egg, buttermilk, and vanilla until combined. Gently mix in flour mixture until just combined. Spread batter in prepared cake pan. Arrange peaches on top of cake batter, and sprinkle with remaining two tablespoons of sugar. Bake 10 minutes, then reduce temperature to 325 and bake for another 50-60 minutes, or until a toothpick inserted in the cake comes out clean. Cut into wedges and serve with fresh whipped cream.

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  1. So PRETTY!! And any cake involving buttermilk and fresh peaches must be heavenly, I can't wait till peach season is in full swing here so I can try this one! 🙂

  2. I made this (with nectarines) for dessert last night. I went out for a night class, and my family forgot to eat it, so we had it for breakfast this morning instead. It was delicious! Thumbs up all around. Thank you for sharing!

  3. This truly is a lovely cake, as beautiful as it is tasty. It was a big hit with the family, I've made it twice this Labor Day weekend. I added a third peach for the second version, it made for a slightly moister top of the cake, but we liked the extra fruit, and it disappeared as fast as the first one… It's a very homey, "comfort-food" kind of cake, and simple too! Perfect on its own, or with whipped cream, or with vanilla ice cream on the side. This recipe is a winner!

  4. I made this tonight and I really loved it. I live in Ontario, Canada and peach season is just ending right now, so the recipe was perfect! I did reduce the sugar to 3/4 of a cup but I think I may even go down to 1/2 a cup of sugar next time (this is not for everyone….my husband and I are working to reduce the amount of sugar we eat and have gotten used to it). It tasted great at room temperature but I can't wait to have it cold tomorrow! – Sandy

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