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.