Peach Buttermilk Cake

Photo by Michael Piazza / Styled by Catrine Kelty

This is a pretty straightforward cake that is not too difficult to prepare and packs a lot of flavor. The tartness of the buttermilk contrasts beautifully with the sweet juiciness of ripe peaches. This cake works well with ice cream or whipped cream, but I prefer a simple dusting of powdered sugar.

Serves 8–10

2 large peaches
4 egg yolks
2⁄3 cup buttermilk
1½ teaspoons vanilla
2 cups sifted cake flour
1 cup sugar
1 tablespoon baking powder
½ teaspoon salt
4 ounces unsalted butter, room temperature
powdered sugar, for dusting

Preheat oven to 350°F and bring a pot of water to the boil. Spray and flour a 9-inch cake pan.

To make peaches easy to peel, slice a small “x” in the bottom and submerge them in the boiling water for 1–2 minutes, then drain and cool in an ice water bath. Using your fingertips, peel the skin away. Cut the peaches in half, remove the pits, and dice the flesh. Set aside.

In small bowl whisk together yolks, ¼ cup buttermilk, and vanilla and set aside. In a standing mixer fitted with the paddle attachment, mix dry ingredients. Add butter and remaining buttermilk and beat for 2 minutes until light in color and fluffy looking. Scrape down sides of mixer then add egg–buttermilk mixture in 3 batches, mixing well after each addition. Fold in diced peaches by hand and pour into prepared cake pan.

Bake 30–40 minutes or until a cake tester inserted near the center comes out clean. Place the pan on a rack to cool completely, then invert onto a plate and serve, dusted with powdered sugar if you like.