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Simple Summer Peach Cake

By my estimation we’re still knee-deep in summer. We still have over three weeks according to the calendar. But a more important indication is that every Sunday, the farmers market is bursting at the seams with incredibly fresh produce. Everything appears to be peaking <3

But as the weather starts to take a turn, it only makes sense to adopt a few recipes that include the use of a hot oven. This cake is a beautiful salute to peak-season peaches and a gentle way to ease into the precious few remaining weeks of summer.

I ate this cake hot out of the oven, cooled later in the evening, and at room temp for breakfast the next day and found that I enjoyed it much more the next day. Not only had the flavours, especially the almond developed more, but the texture of the cake was denser and moister. Don't be alarmed if the batter seems to curdle when you add the buttermilk, as it will come together again once you mix in the dry ingredients.

Simple Summer Peach Cake

3 ripe peaches

3/4 teaspoon freshly ground nutmeg

1 cup sugar

6 tablespoons softened unsalted butter

1 large egg

1/2 cup buttermilk

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1 cup all-purpose flour

1/2 cup almond flour (or finely ground almonds)

1 teaspoon baking powder

1/4 teaspoon baking soda

1 pinch Turbinado Sugar

Preheat the oven to 350 degrees. Butter and flour a 9-inch cake pan.

Cut the peaches into bite sized pieces. Toss the peaches with nutmeg and 2 tablespoons sugar. Set aside.

Cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk and extracts, and stir to combine.

Combine the flours, baking powder, baking soda and salt. Add this flour mixture to the butter mixture, mix until smooth (some lumps may remain). Pour into the prepared pan.

Press the peaches into the top of the cake. They can be nicely arranged, but I like to cram as many peaches as possible into the cake. Sprinkle turbinado sugar over the top.

Bake for 10 minutes, then reduce the oven heat to 325 degrees and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean.

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