It's getting to that sad time of the year, also known as end-of-peach-season. This Fresh Peach Cake is one of the best ways to use those final ripe peaches.
I wasn't quite sure what to expect from this recipe because the batter uses brown sugar only - no white sugar at all. It turned out being light and vanilla-caramely in flavor with a tender, soft texture. This cake is so good!
The final addition of cinnamon-sugar sprinkled on the top before baking creates a bit of a crunchy topping. It's unusual and the amount of cinnamon is perfect for the cake.
With the abundance of peaches in the batter, there was a slight custardy bottom to it. Turns out that's a very good thing. That may also have happened because I used frozen peaches that were drained, but still very juicy.
It's easy to throw this cake together with no special or weird ingredients. You probably have the ingredients in the pantry right now.
Some tips for a more successful cake:
- Use very fresh ingredients, including the butter, buttermilk and peaches.
- Use the very best vanilla you can get. It makes a difference. (I use Molina Mexican Vanilla Blend - it's awesome)
- If the eggs and buttermilk are at room temperature, they blend in more smoothly and don't curdle the batter.
- Check the cake after 35 minutes of baking. The inserted toothpick should have a couple of crumbs on it, but not wet. 40 minutes was perfect on mine.
- Refrigerate the leftover cake. Then to serve, microwave for 15 to 17 seconds until just warm, not hot. Swirl a spoonful of whipped cream on top for the ultimate tasty experience.
I thought it might be good with a scoop of vanilla ice cream. Bret recommended warming it up slightly (as indicated in the tips), then plopping whipped cream on top. He was right. The whipped cream was perfect on it!
This Fresh Peach Cake will be made at least twice a year at my house - at the beginning of peach season and at the end of peach season.
I may try to get frozen peaches at the store and try it in the winter, too! Even though it's full of peaches, it has an Autumnal taste to it.
You may also like my Perfect Summer Peach Cake - it's terrific, too!
Fresh Peach Cake
Tender, soft brown sugar cake full of fresh peaches with a cinnamon/sugar crunch topping.
Ingredients
- ⅔ C butter, softened
- 1 ½ C brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 2 C all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 C buttermilk
- 4 medium peaches, peeled and chopped
- ¼ C sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°. Spray and flour a 9x13" pan.
- In a stand mixer, beat the butter and brown sugar together until light and fluffy, scraping down the sides as needed.
- Beat in the eggs and vanilla extract.
- In a medium bowl, stir together the flour, baking soda and salt. Turn the mixer to low, add one-third of the flour, then one-half of the buttermilk. Continue alternating the flour and buttermilk, ending with the flour.
- Beat just until smooth. Remove the bowl from the mixer and stir in the peaches by hand.
- Pour the batter into the pan, smoothing down the top. Combine the sugar and cinnamon in a small bowl, then sprinkle the mixture evenly over the top of the cake all the way to the edges.
- Bake for 35-40 minutes, testing with a toothpick to come out almost clean.
- Serve the cake warm. I recommend refrigerating the leftover cake, then before serving, microwave for 15-20 seconds until just warm. Serve with a dollop of whipped cream.
Notes
I used fresh, frozen peaches, but I don't recommend doing that unless you can drain them very, very well. It made the cake a bit wetter than I wanted, but it was still fantastic!
Delicious and easy!
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 185Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 160mgCarbohydrates: 29gFiber: 1gSugar: 19gProtein: 3g
Nutrition Values are Approximate
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