Peach Cake (Buttermilk)

peachbuttermilkcake Moist, peach buttermilk cake, filled with fresh peaches and topped with a pecan, brown sugar and rolled oats topping. This Peach Buttermilk Cake is a wonderful way to use a few of your Summer peaches. This lovely cake is a moist, buttermilk cake, scattered with peaches, all topped with a crisp brown sugar, pecan and oat topping. If you are a fan of peach crisp, you will love that same crisp topping on this delicious cake, too!

Crisp Topping:
½ cup light brown sugar
½ cup all-purpose flour, unbleached
⅓ cup whole pecans
⅓ cup old-fashioned large-flake rolled oats
4 Tbsp. unsalted butter, cold, cut into 4 pieces

Cake:
6 medium fresh peaches, unpeeled
1 cup unsalted butter, at room temperature or salted butter, reducing added salt below.
1 cup white granulated sugar
2 large eggs
2 cups all-purpose flour, unbleached, spooned and levelled
2½ tsp. baking powder
½ tsp. sea salt, reduce to a pinch if using salted butter
½ cup buttermilk
1 tsp. pure vanilla extract

Make the Crisp Topping:
Combine all the ingredients in a food processor and process until the mixture resembles coarse crumbs. Remove to a bowl and place in the fridge while you make the cake.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) (regular bake setting/not fan assisted) and grease a 10" springform pan. Place the springform pan on a baking sheet and set aside.

Make the Cake:
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a large bowl with an electric mixer or the bowl of a stand mixer with a paddle attachment, cream the butter and sugar together until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add the flour mixture, alternately with the buttermilk and mix until combined. Add the vanilla and mix to combine.

Spoon half of the batter into the prepared cake pan. Cut wedges from 3 of the peaches (about ½" thick at the outer side) and scatter in a single layer over the batter. Top with the remaining batter, then similarly cut wedges from the remaining 3 peaches and scatter on top. Sprinkle top with the crisp topping mixture. Using a fork, gently move the peach slices, pushing them up slightly, so they peek out of the top of the cake here and there.

Bake in preheated oven for about 60 minutes, or until the top is dry and the edges are golden and pulling away from the side of the pan. Test the centre of the cake with a skewer to make sure it is set.

Remove from oven and let cool in the pan on a cooling rack for 5-10 minutes, then remove the outer ring and allow to cool completely or enjoy slightly warm.

Makes 12 servings.

Cook's Notes:

Buttermilk: Real buttermilk is best, if you have it. No buttermilk? Make your own buttermilk by combining ½ cup regular milk with 1½ tsp. of either lemon juice or white vinegar. Let stand 10 minutes before using.
Peaches: I have used fresh peaches here. I haven’t tested this cake with frozen or canned peaches, though I suspect they would work fine. Allow a little extra baking time if using frozen peaches. When it comes to baking with peaches, I rarely peel them because they contain nutrients. I also don’t find the peel offensive in the finished product at all. If you feel differently, you can certainly go ahead and peel them. For the best flavour, use peaches that are ripe, but still firm.
Baking times for cakes can vary, depending on the oven, the colour and weight of the baking pans and the moisture in the fruit. Watch closely toward the end of baking, as your cake may bake more quickly or may take a little extra time in the oven.
Make-Ahead, Storing and Freezing: This cake keeps very well, covered and stored at room temperature for several days, although the crisp topping is best enjoyed on the day it’s made. This cake should freeze well.