Peach Buttermilk Cake
When you have peaches or stone fruit...
Then make cake!
One morning (I wake up at 4 am if I'm going to bake...and there is very little planning or thought process at that time), I looked in the refrig with my iPad in hand and saw that I had buttermilk and some peaches on the counter. Some searches on what my father's calls the "magic machine," and I came across this buttermilk cake recipe on Bowen Appetit blog!
It's super simple - basic cake mixture topped with cut fruit. Yum! I brought this to a meeting at work and we ate the whole cake before 9 am. (Yes, my work and meeting start early!)
Make a basic flour, butter, and egg batter, and top with diced fruit.
Sorry for the sad photos - but I'm sure you get it. These photos from my Samsung 6 phone...My DSLR camera is very sad. One of my lenses stopped working...eeck!
Peach Buttermilk Cake
Be sure to read the original recipe for "Buttermilk Anything Cake" to see other ideas (different fruits, flavoring, and lots of good tips). Here is what I used and did:
1 cup (140 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 stick (4 Tablespoons) unsalted butter, softened
1/2 cup (100 grams) sugar
2 teaspoons vanilla extract
1 large egg, room temp
1/2 cup buttermilk
1 1/2 cups peeled and diced peaches
Sanding sugar or Raw sugar
1. Preheat oven to 375 degrees F. Prepare an 8" round cake pan (I use a parchment circle and spray with Bak-Klene baking spray).
2. In a mixer with paddle attachment, cream together the softened butter and sugar until fluffy (a few minutes).
3. Add egg and mix to combine.
4. Add vanilla extract and mix to combine.
5. Whisk together the dry ingredients in a bowl (flour, baking powder, baking soda, and salt).
6. With the mixer on low speed, alternate the dry ingredients with the buttermilk, starting and ending with the dry ingredients. Don't overmix...you can blend the last of the flour with a rubber spatula if you wish.
7. Pour batter into pan. With an offset spatula, spread out the batter in the pan.
8. Top with your diced fruit.
9. Sprinkle with sanding sugar or raw sugar. (Original recipe calls for granulated sugar so you can use that too).
10. Bake for 20-35 minutes - It really depends on the type of fruit and size pan you are using. Start checking at 20 minutes and bake until a toothpick comes out clean.
11. Let sit in pan for 10 minutes before removing onto a cooling rack.