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Simple Summer Peach Cake

6 tbsp softened unsalted butter, plus more for greasing the pan

1 c all-purpose flour, plus more for dusting the pan 

3 ripe peaches from Three Springs or Rex Farm Orchard

3/4 tsp fresh nutmeg

1 cup sugar

1 large egg from Dancing Creek or Sunset Valley

1/2 cup buttermilk

1/2 tsp vanilla extract

1/4 tsp almond extract

1 tsp baking powder

1 tsp baking soda

pinch of salt

turbinado sugar

Heat the oven to 350. Butter and flour a 9-inch cake pan. Cute the peaches into bite-size pieces. Toss the peaches with the nutmeg and 2 tbsp of the sugar. Set aside.

In a large bowl, cream together hte butter and remaining sugar. Add 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. Cram as many 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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