Simple Summer Peach Cake

By • August 8, 2009 • 66 Comments



Author Notes: This particular flavor combination comes from my childhood -- on summer mornings my mother would fix me a bowl of cut up peaches with milk, sprinkled with sugar and a dusting of nutmeg. Although that's a pretty sublime combination, the flavors translate well to cake form. - SavourSavour

Food52 Review: We had high hopes for this peach cake, and we weren't disappointed. We love Savour's headnote about childhood breakfasts served to her by her mother of peaches, milk, sugar and nutmeg, which were the inspiration for this recipe. The cake is chock full of juicy summer peaches, and the addition of ground almonds sets it apart from other simple butter cakes. It's luscious and a bit custardy in the areas surrounding the peaches -- a texture that works when the cake is either warm or at room temperature. Don't be alarmed if the batter seems to curdle when you add the buttermilk, as it will come together again once you mix in the dry ingredients. - A&MA&M

Serves 8

  • 3 ripe peaches
  • 3/4 teaspoons freshly ground nutmeg
  • 1 cup sugar
  • 6 tablespoons softened unsalted butter
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1/2 cup almond flour (or finely ground almonds)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Turbinado Sugar
  1. Preheat the oven to 350 degrees. Butter and flour a 9-inch cake pan.
  2. Cut the peaches into bite sized pieces. Toss the peaches with nutmeg and 2 tablespoons sugar. Set aside.
  3. Cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk and extracts, and stir to combine.
  4. Combine the flours, baking powder, baking soda and salt. Add this flour mixture to the butter mixture, mix until smooth (some lumps may remain). Pour into the prepared pan.
  5. Press the peaches into the top of the cake. They can be nicely arranged, but I like to cram as many peaches as possible into the cake. Sprinkle turbinado sugar over the top.
  6. Bake for 10 minutes, then reduce the oven heat to 325 degrees and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean.

Tags: breakfast, brunch, Desserts, Easy, seasonal, Summer

Comments (66) Questions (7)

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4 days ago Deborah

Delicious! I had great success making this gluten-free by swapping the quantities of almond and all-purpose flour (per the suggestion below) and swapping out the all-purpose for King Arthur GF flour mix + a scant 1/4 tsp (really 1/8 plus a bit) xanthan gum. Texture was perfect, with no xanthan gum flavor. I also found that subbing out half the almond flour for coarsely ground almonds added a nice subtle crunch. Great results--one of my guests literally ate half the cake!

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about 1 month ago Nancy Ferro

Last evening I combined fresh grated ginger in place of the nutmeg. It is a nice change, though I do also love the nutmeg, maybe not both.

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7 months ago jane mallin

I loved this cake the numerous times I made it with peaches - light, moist and flavorful. The nutmeg isn't overpowering if you use fresh grated. I fell in love with it all over again last night when I made it with pears. Used brown sugar and cardamom on them (same amounts as in the recipe for sugar and nutmeg) and then dumped the pears and juices over the batter. About half way through baking I sprinkled turbinado sugar and chopped pecans over the top. Oh my! Was it good. My guests thought so too - even the reluctant dessert eaters asked for a piece to take home. Make it for dessert after dinner, make it for tea at 4:00, make it for brunch. Just make it!

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11 months ago bebe le perche

superb cake. i sprinkled it with a mixture of rum and maple syrup while it was still warm.

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11 months ago BakerRB

Easy and delicious. I substituted Italian plums since that's what I had on hand, and it was great. Love the slightly crunchy cake edges. I'll make this again.

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11 months ago cookycat

This is the second summer that I have made this cake. Didn't have any buttermilk so I used plain Kefir and it was fine. I also add a touch of cardamom and less nutmeg to the peaches. So delicious.

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12 months ago Gristle & Bone

Made it this weekend and it came out perfect- we loved the almond flour giving it a bit extra in the texture department, and there was no problem at all with being too wet -even with juicy farm stand peaches.

The Man really liked the pronounced almond flavor to the cake, and the juxtaposition to the peaches, but I myself am not an almond-flavoring fan and would cut back drastically on it next time. For me, it overwhelmed the nutmeg and fought with the peaches for dominance. I'd love to try mixing some peaches into the batter next time as well to see if it can boost the peach flavor, instead of only on the top. Will definitely be trying this with pears come Fall.

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12 months ago jan

Can you make it so that when a person prints, it is only one page. I printed this and it was one whole page and then two small lines on a second page. it is hard to keep it that way. thanks!!!

Stringio

11 months ago Laura Hess Butler

Just copy and paste what you need.

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12 months ago Connie

I'm sure by now you realize that you omitted the amount of salt required on your ingredient list, though salt is in the directions....cakes similar to this require 1/2 tsp....as does your plum cake, which is similar and has 1/2 tsp on the ingredient list.
Thought it was really delicious, simple and a perfect breakfast or brunch cake for a summer morning....I added blueberries to the peaches...yummy!

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12 months ago PA-PETE

Just reading this recipe I can tell the nutmeg is overwhelming. Nutmeg is an extremely strong spice and should be used sparingly... I suggest 1/4 tsp at the most... The almond flour is a nice addition.

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about 1 year ago CookedGoose

Just made this, and was sadly underwhelmed. The nutmeg was too much for the rest of the cake, and since it's a small cake, the soft texture just didn't quite work. My family unanimously favored our version of the New York Times' Original Plum Torte that we make with peaches instead of plums (sometimes we use mango, or strawberries or raspberries - we've never actually used plums). Same amount of effort & time, more satisfying. I may try the Torte recipe with part almond meal....

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almost 2 years ago cookbookchick

(Sorry -- I clicked on "add" twice by mistake!)

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almost 2 years ago cookbookchick

I happened across this recipe when I also happened to have three ripe peaches on my counter. I made it exactly as written except that I added 1/2 teaspoon of salt as others have done. It was really delicious -- definitely a keeper! To avoid the "too wet" issues that some have described, I drained the peaches after macerating them with the sugar and nutmeg. That worked perfectly and gave me some fragrant syrup to use as an ingredient in something else. I'm putting it in a smoothie this morning.

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almost 2 years ago cookbookchick

I happened across this recipe when I also happened to have three ripe peaches on my counter. I made it exactly as written except that I added 1/2 teaspoon of salt as others have done. It was really delicious -- definitely a keeper! To avoid the "too wet" issues that some have described, I drained the peaches after macerating them with the sugar and nutmeg. That worked perfectly and gave me some fragrant syrup to use as an ingredient in something else. I'm putting it in a smoothie this morning.

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almost 2 years ago Rachel Gaffney

Thank you....PERFECT... I have 3 peaches on my countertop... Just made it and the smell is just lovely.

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about 2 years ago ElizabethQ

Yummy! Definitely bookmarking & making this peach cake !

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about 2 years ago Mianna

Yum! Can't wait for peach season!! Thank you for this, we will love it...

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about 2 years ago Natalie Matuszczak

I also added a healthy pinch of salt when making this for the first time last night.

Great recipe!

Just FYI if any of you find yourselves in the same boat: I realized I had no almond extract after starting to make this cake, so I decided to change the almond and all-purpose flour ratios. I used 1 cup almond flour and 1/2 cup all-purpose instead and it turned out fabulously. I wanted to maintain the almond flavor and this worked well for me.

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about 2 years ago sherbypeaches

I am allergic to nuts. Can I leave the almond flour out? Can I substitute it with something else?

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about 1 year ago Green Rider

I am also allergic to nuts. When I want to make a recipe that uses nut flour or nut meal I substitute more flour. It may not be the same taste experience but it has always seems to work out.

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over 2 years ago rlsalvati

Doubled the recipe & took this to a dinner last night, it was a big hit. We get frozen peaches from our CSA, I drained and chopped them, then decided the juice looked too good to waste and used it in place of the milk. I followed Rhonda35's advice & used 1 tsp salt for the double recipe, in a 9 x 13 pan. While this was fine dished out of my casserole, I will use a spring form pan when making the regular recipe.