Sweet, ripe peaches are transformed into a jammy topping for this light and airy cake. Served with fresh whipped cream, this cake with wow your guests.
We’ve made Smitten Kitchen’s Summer Strawberry Cake more times than we can count, and it is a summer staple in our house. When our parents bought some beautiful fresh peaches at their local produce stand, we had to try our hand at this cake with perfectly ripe peaches.
Ingredients
6 Tbsp unsalted butter, softened
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar (plus 2 Tbsp for topping)
1 large egg
1/2 cup buttermilk
1 tsp vanilla extract
2 ripe peaches, sliced
Preheat oven to 350°. Line a 9-inch springform pan with parchment paper and butter the sides.
Combine flour, baking powder, & salt in a bowl.
In a stand mixer, combine the softened butter & sugar. Mix until light and fluffy. Add buttermilk, egg, & vanilla extract. Mix until combined. Add dry ingredients, and mix until just combined.
Transfer batter to prepared springform pan. Arrange peach slices on top and sprinkle with 2 Tbsp sugar.
Bake at 350° for 10 mins and then lower oven temperature to 325°. Bake until cake is golden brown and a tester comes out clean (about 55 mins). Let cool completely in pan on rack. Slice and serve with fresh whipped cream.
Recipe adapted from Smitten Kitchen.
