Peach-tastic cake!

If you’ve read any of this blog at all this summer, you’ll know I had a near disaster earlier this summer and then a success with a buttermilk cake recipe from Epicurious. Originally made with raspberries, I’ve instead made it with strawberries, blueberries, a combination of strawberries and blueberries, and now peaches.

The recipe is great, but in the original, I overcooked it using the suggested 25 minutes. For my oven, 20-22 seems to be the magic range.


I had been working a lot of extra hours lately and was looking forward to a night at home and finally cooking for myself. Instead, I had to go to Costco to get a nail pulled out of my tire. Instead of eating delicious vegetables, I was there having a polish sausage and a soda. I did come home and make myself eat some corn, but it felt like a dinner fail.

My counter was filled with tomatoes and peaches and other things I was worried would spoil before I could get to them. It was almost 8 p.m., but I remembered the cake and how easy it is to make and decided to whip up a quick cake using my last two peaches. I had thought to do a combination of peach and blueberry, but I never got around to getting blueberries and I’m not sure how frozen berries would work in this recipe so I went with straight peach.

I didn’t have the buttermilk it requires, so I did the substitute: ½ cup milk with ½ T vinegar and then let sit 5-10 minutes before using. On the peaches, to give them a little more oomph, I added some cinnamon. I didn’t add sugar since the top of the cake gets dusted with sugar. I also didn’t want the peach juices to start running too much since I didn’t want the cake to get soggy.


Once the cake was in the pan, I put in as many peaches as seemed prudent, topped as directed with a dusting of sugar, and put it in the oven. It smelled so good, I had to have a piece before bedtime even though it meant eating too late.


Some went to the office the next day and part became dinner.

My friend came over two nights after it was baked and we finished it off – still moist, still delicious. We added a little whipped cream for flair, but it didn’t need it.

This is a recipe to try! To keep! I keep thinking of autumn versions. Maybe pears and nuts. Maybe bourbon soaked cherries. Lots of options still to try on the yummiest, basic buttermilk cake.

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