Peach Buttermilk Cake

My grandfather found this in the Tampa Tribune. It was described as both comfort and company fare. It is wonderful (made it 3 times in 2 weeks!)

• Ready In: 35 mins
• Serves: 8
• Yields: 1 slice per plate

Ingredients

• 1  cup all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄4 cup unsalted butter, softened
• 2⁄3 cup  plus 1 1/2 tablespoons sugar, divided
• 1  teaspoon vanilla
• 1  large egg
• 1⁄2 cup buttermilk, well-shaken
• 1  large  peaches or 2  small  peaches, peeled and cut into small chunks

Directions

1. Preheat oven to 400 degrees with rack in middle. Butter and flour a 9-inch round cake pan.
2. Whisk together flour, baking soda, baking powder and salt in a bowl and set aside.
3. In another bowl, beat butter and 2/3 cup of sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes. Beat in vanilla and egg.
4. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter cake pan, smoothing out the top. Scatter peach chunks evenly over batter; sprinkle with remaining 1 1/2 tablespoons sugar.
5. Bake until the cake is golden and a tester/toothpick inserted into center comes out clean, about 20-25 minutes (20 minutes for 6"). Top will have delicate crunch from sugar topping. Cool in the pan for 10 minutes. Invert onto a rack, then back onto pretty plate before serving, if desired. Good slightly warm.
6. Makes one 9 inch cake, or 2 6" cakes.