Community Pick
Fresh Peach Cake

photo by _Pixie_

- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 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
directions
- 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.
Reviews
-
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.
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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!
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RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.