Fourth of July

Simple Summer Peach Cake

by:
August  8, 2009
17 Ratings
Photo by James Ransom
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. - Savour —Savour

Test Kitchen Notes

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&M —The Editors

  • Prep time 15 minutes
  • Cook time 1 hour 5 minutes
  • Serves 8
Ingredients
  • 3 ripe peaches
  • 3/4 teaspoon 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
  • 1 pinch Turbinado Sugar
In This Recipe
Directions
  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.
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  • keithcancook
    keithcancook
  • Theresa
    Theresa
  • NN
    NN
  • Mika
    Mika
  • Millicent
    Millicent
I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.

115 Reviews

Calle January 17, 2021
I also had high hopes for this cake and was not disappointed! Especially because I really botched it... I somehow managed to forget the almond flour and poured everything back in to mix it in, at which point the peaches got mixed in as well. Created the most delicious custard-y bites and some fantastic edges. Would like to try it with strawberries, blackberries, and maybe rhubarb next time
E!
 
Moffetem September 5, 2020
Baked this cake in an 8 x 2-inch pan yesterday. It did not spill over, fit the pan perfectly. It did take the entire baking time. I live on the west coast. Cake was moist and flavorful. My family loved it, so much so, that it is completely gone this morning! Next time I make it I will line the bottom of the pan with parchment paper so that it comes out of the pan more easily. I like the suggestions of making it with other fruits, especially rhubarb when it is in season.
 
keithcancook August 14, 2020
Fantastic,just peachy keen
 
Theresa July 29, 2020
This will be in my baking rotation now that summer fruits are plentiful. Made this with fresh apricots from my neighbor’s tree. Delish!
 
Julie S. June 21, 2020
Recipe is delicious but there's no measurement for salt in the ingredients list even though it's in step 4 of the directions. I used 1/2 tsp. salt.
 
Mardee June 21, 2020
If you look at the early reviews, you will see that the author noted the omission, and said to use a pinch of salt.
 
Mardee June 15, 2020
I just made this and OMG, the flavors are incredible! I followed the recipe with one exception - I was out of almond flour, so I substituted an additional 1/2 cup of all-purpose flour, and it came out perfect. I didn't have any problems with the batter overflowing (I used a regular 9" round cake pan) and it baked beautifully. I did have to keep it in the oven on 325 for an additional 10 minutes. I am so glad I found this recipe - I'm ready to run out and buy more peaches just so I can make it again!
 
Mardee June 15, 2020
I just made this and OMG, the flavors are incredible! I followed the recipe with one exception - I was out of almond flour, so I substituted an additional 1/2 cup of all-purpose flour, and it came out perfect. I didn't have any problems with the batter overflowing (I used a regular 9" round cake pan) and it baked beautifully. I did have to keep it in the oven on 325 for an additional 10 minutes. I am so glad I found this recipe - I'm ready to run out and buy more peaches just so I can make it again!
 
nancyloves2cook October 4, 2019
Wonderfully versatile recipe we especially like for breakfast. The peaches from the market were mushy and inedible, so I used fresh pears sprinkled with half a lemon to prevent discoloration, and cardamom in place of nutmeg. I used almond flour to dust the 9" round cake pan, and didn't have any problem with overflow even using a double layer of pears. ( I did have to bake it an additional 15 minutes.) I may use salted butter, or add a pinch of salt to the batter next time as there's no salt in the recipe. I'm thinking plums and cinnamon for my next cake and maybe sprinkle a few sliced almonds on top of the fruit.
 
NN August 7, 2019
i've made this at least twice now and while it's delicious both times, it's very pudding-y less cake-y. i wouldn't macerate the peaches, or i would reduce the amount of liquid
 
Mika August 6, 2019
This recipe is a total keeper! I subbed rhubarb tossed in brown sugar and ground ginger for peaches, and it turned out mouthwateringly delicious.
 
Mdoyle July 31, 2019
Tasted great and looked beautiful! Not one crumb was left after dessert was served. Don’t forget the salt as it’s not in the ingredient list.
 
Millicent July 29, 2019
Love this! No nutmeg in the house, but a little extra almond extract was a perfect complement. Otherwise, I made the recipe exactly as written, and thanks to earlier comments, baked in a round 9" pan with 3" sides so nothing spilled. A keeper.
 
keithcancook July 28, 2019
I added 1/2 cup of B.C. blueberrie&1/2 tbsp of corn starch/ and 2 egg yolks instead of 1 egg
it was fantastic
 
Alison B. June 22, 2019
Bought some lovely Georgia peaches and made this today for the 1st time. I got a little creative by replacing the aromatics (nutmeg) with rosemary, lavender and lemon zest. The peaches were perfectly ripe so I reduced the sugar a bit. I'm glad I made this and am pleased with how it came out.
 
Whitney September 9, 2018
I didn't have any problems with this cake, I followed the recipe exactly and it was done after 40 minutes at 325 (and the 10 min at 350). It was so good while it was still warm, it would be perfect with whipped cream as others have said. I couldn't flip it out of the cake pan (and I didn't want to try too hard) but had no problem portioning and serving it out of the cake pan.
 
Maryte August 9, 2018
I made this cake today and despite all of the difficulties others had with it, I did not experience them. My cake did not spill over the 9" cake pan (I used round like the photo). It was moist and sweet (maybe for me, a tad too sweet, I would eliminate sugaring the peaches and just mix in the nutmeg). The nutmeg flavouring was perfect. I may add a dash of cardamon as well next time for that "je ne said quoi".
The biggest difference I encountered was that it cooked very quickly. 350 degrees 10 minutes and then only 20 minutes at 325 degrees. If I had let it go any more, it would have been burnt on top.

I would definitely make this again. Goes so well with ice-cream or yogurt.

Add a pinch of salt, I think it was meant to be there in the ingredients.
 
Paula June 7, 2018
Has anyone made this without the almond flour? Alternative suggestions appreciated since nuts are off the menu here.
 
Mardee June 15, 2020
I just used 1 1/2 cups of all purpose flour. Turned out great.
 
Carter May 22, 2018
I love this cake with Peaches though its still a little early for stone fruit, thoughts on subbing in Rhubarb and Strawberries?
 
Amy October 4, 2017
Dying to make this but would like to know if anyone used canned peaches --HORRORS!! I know, I know, but no good peaches left at the farmers market and I think this could work as long as I drain and even pat them down to remove excess juice.
THOUGHTS? many thanks.
 
Audrey October 5, 2017
Amy, I would think that draining and patting the peaches down would work. Remember though - the 9" cake pan is NOT a good idea - either use the springform pan or make a collar for your 9" pan.
 
Audrey September 15, 2017
bgavin, I'm not sure about the 10" pan - but a 9" springform with a collar added is going to be my next. The part of the cake that spilled over into my oven was eaten by my husband and I!!! It was delicious - and with the 325 oven really didn't "burn". We also ate the part of the cake that coated the sides of the pan. Really delicious cake!! and no mixer to drag out!!