Peachy Cake

Fredericksburg Culinary Arts
  • 1 cup unbleached, all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, softened
  • 23 cup granulated sugar, plus 1 ½ tablespoon for topping
  • ½ teaspoon vanilla extract
  • 1 large egg
  • ½ cup buttermilk, shaken
  • 1 cup ripe peaches, peeled and thinly sliced (about 2 medium peaches)

Preheat oven to 400°F. Grease and flour 9-inch cake pan, preferably spring-form pan. Set aside. In medium bowl, whisk to combine flour, baking powder, baking soda, and salt. Set aside. In electric mixing bowl, beat butter and 2/3 cup granulated sugar at medium speed until pale and fluffy, about 3 minutes. Add egg and vanilla, beat until well combined, another minute or two. At low speed, add flour mixture in three batches, alternating with buttermilk and ending with flour. Mix until batter is combined but do NOT beat. Scrape batter into prepared pan and level. Arrange sliced peaches in even layer over batter. Sprinkle remaining 1 ½ tablespoon sugar over fruit. Bake in middle of oven until cake is golden and tester inserted in center of pan comes out clean, about 25 to 30 minutes. Cool cake in pan on wire rack for about 10 minutes. Remove cake from pan. Serve warm or at room temperature.

Published on July 13, 2010
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