Prep 20 mins
Cook 30 mins
A very moist cake made with fresh peaches. Yummy!
- 1⁄2 cup butter
- 1 1⁄2 cups brown sugar
- 2 cups flour, plus
- 1 tablespoon flour
- 1 cup buttermilk
- 1 egg
- 1 teaspoon baking soda
- 1⁄8 teaspoon salt
- 2 1⁄2 cups diced peaches
- 1⁄4 cup sugar
- 1 teaspoon cinnamon
- Cream butter and sugar and add egg.
- Add flour, soda, salt and milk and beat until smooth.
- Gently fold in peaches.
- Pour into greased and floured 13x9 pan.
- Mix cinnamon and sugar and sprinkle over top.
- Bake at 350 degrees for 30 to 35 minutes.
Wonderful and moist! Will be baked often this summer. I didn't have buttermilk, so I substituted 1cup sour cream. I will always make it that way now(why change a good thing?). Took advice from others and used a natural sugar for topping, the course texture is nice. Baked it about 10 longer than said. Want to share trick I use for peeling peaches: bring water(enough to cover peach) to rapid boil, drop in peach for 30sec, remove to ice bath. When it's cool to touch the skin slides right off.
This has all the tastes of summer! Extremely easy cake, especially when made in a 9x13 inch cake pan. After chilling the cooled cake, I cut the cake in half (the length of), and split each half to make 4 layers. I put this on a long, rectangular dish and filled each layer with a concoction of 8 oz. cream cheese, 8 oz. cool whip, 1/2 cup powdered sugar, 1 cup blueberries, a diced peach, 1 T. lemon juice (mixed with the peach) and the zest of one lemon. It was DIVINE. This is a great cake for summer into fall!
This recipe is just the best. Extremely easy and so moist and tasty. It is a huge hit with ice cream on top.