Peach Buttermilk Cake
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This sweet and delicious peach buttermilk cake is the perfect way to showcase that gorgeous fresh summer fruit!
Hello friends! It’s Eat a Peach Day today, so of course the only logical thing to do is to eat your peaches in cake form. This peach buttermilk cake is one of my favorite desserts, and it’s perfect for this time of year, when fresh peaches are abundant and delicious. The cake itself is light and tender, and perfectly sweetened, and the fresh peaches on top add delicious flavor and keep the cake moist. This is one of those desserts that is super easy to make, but so pretty that it’s perfect for entertaining, or bringing to a baby shower or potluck.
I make another version of this cake using fresh strawberries, and I can never decide which is my favorite. They’re both so delicious! This is totally my go-to dessert when I have friends coming over for dinner and can’t think of anything to make. It’s super easy, always gets rave reviews, and it’s popular with both kids and adults. I like to serve it with vanilla ice cream or fresh whipped cream on the side, and it’s so, so good!
Peach Buttermilk Cake
Print Recipe
Ingredients
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter room temperature
- 1 1/4 cup sugar separated
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 2 peaches peeled and pitted, sliced thinly
Instructions
- Preheat the oven to 350. Grease a 9 or 10 inch pie pan or cake pan, and set aside.
- Whisk together the 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 the butter and one cup of sugar until creamy.
- Stir in the egg, buttermilk, and vanilla, until well combined. Gradually add the flour mixture, and mix until just combined. Spread the batter in the prepared pan. Arrange the sliced peaches on top of the cake batter, and sprinkle with remaining 1/4 cup 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.
Hi there! Sorry I know this is a year old post post but I'm curious as to what type of vanilla is used in this recipe? Vanilla extract, vanilla paste, or maybe plain vanilla? Thank you for sharing this recipe!