Simple Summer Peach Cake

August 8, 2009


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&MThe Editors

Serves: 8
Prep time: 15 min
Cook time: 1 hrs 5 min

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.

More Great Recipes:
Cake|American|Fruit|Buttermilk|Nutmeg|Peach|Summer|Fourth of July|Dessert|Snack

Reviews (99) Questions (8)

99 Reviews

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". <br />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. <br /><br />I would definitely make this again. Goes so well with ice-cream or yogurt. <br /><br />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.
 
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.<br />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!!
 
Audrey September 14, 2017
My oven is a mess! There is a comment stating that the recipe calls for a 9 x 13" pan. It does not, and the ingredients seemed like they would fit in the 9" pan. I'll try this again with a springform pan before peaches are out of season.
 
bgavin September 15, 2017
I have a ten inch springform pan. I was worried that using it would give me to think of a cake. Your comment makes me think I may be better off using my ten incher!
 
Bonnie September 2, 2017
I made this today; fantastic. Only modification was substituting extra vanilla extract for the almond extract.
 
TakeABite September 1, 2017
I have nut allergies so I'm going to leave the almond extract out, but what can I substitute for the almond flour?
 
Kerry G. February 5, 2017
Made this morning... the only thing I changed was subbing raspberries for the peaches as that's what I had in freezer, and cinnamon for nutmeg.. Turned out perfectly, and received rave reviews. It's a keeper.
 
Grace A. September 9, 2016
I made this last night and it turned out wonderful! I used a 9" springform pan which was a perfect size - the cake ended up being about 2" high. I had to use regular ground nutmeg (not freshly grated) and didn't have almond extract, and didn't notice any negative side effects.<br /><br />I'm surprised to see other comments about the cake being too moist, since I used very ripe peaches from the farmer's market and they didn't make the cake soggy at all. I do agree with some other comments that you can probably cut down the amount of sugar, though.<br /><br />All in all I would definitely make again!
 
Joanne B. August 29, 2016
This was really delicious, especially with whipped cream. Sublime.
 
JR August 24, 2016
This did not work for me. Peaches made cake very soggy. Cake would be delicious without the peaches in it. the peaches could be served alongside (with some ice cream).
 
Robin D. July 4, 2016
I can't wait to try this recipe. Reading through the comments I noticed that a few decided to use a 9" pan then, states that it overflowed or wasn't done. The recipe calls for a 9 x 13 pan. That is 36 sq in difference. How would you stuff this amount of space needed for this recipe in small pan? FYI to save the integrity of this tasty recipe use the right pan size. Whatever recipe you prepare, use the required pan size, there's a reason too.
 
gabby October 23, 2015
First breakfast treat for some smalls and their small friends. <br />I didn't have almond extract (but I did have six bottles of vanilla now consolidated down to four). Used 10oz Cadia organic peaches, 3/4 t fresh grated nutmeg and a couple of shakes of cinnamon. Peaches still frozen, so tossed them in a (roughly) tablespoon each of almond flour and ap flour. I added 1/2 t salt to the flour mix.<br />It's a moist cake, but seems to have held its own.
 
Sandra October 11, 2015
I tried to make this - always wanting to add a new peach recipe to my repertoire, but, alas, it was Way too moist, and more like a bread pudding. I made it a day ahead, and was so bummed at how poorly it survived overnight. I will not be making it again.
 
bmallorca August 30, 2015
Delicious! I reduced the sugar to 2/3 cup, put too many peaches in (was trying to use up four! I have a cup left over), and what overflowed was the batter, which you want to hang on to. Put a cookie sheet underneath it.<br /><br />Served up warm with vanilla ice cream, to the stone masons who are installing sandstone on the lower front wall of our building, on a Sunday. They deserved a treat!<br /><br />Looking forward to making this a few more times before the season is done. Thank you!
 
salena August 23, 2015
This was a wonderful simmer dessert. The peaches went from the peach tree to the cake. The cake was light, not too sweet, and a delicious end to a large meal. I loved the almond flavor with the peach.
 
jane.coombs88 August 21, 2015
Love this. I used three large peaches which I think may have been too much. It overflowed in my convection oven creating three cookies. Fresh nutmeg and almonds elevates this recipe. Much better than the peach buckle I made earlier in the week.
 
Kelsey M. August 16, 2015
SO perfect; maybe my new favorite dessert. Thanks!! <br />-I cut the sugar to 1/2c + 2tbsp : perfect with the sweet, ripe peaches!<br />-I ground up roasted, unsalted whole almonds and split half/half with flour (3/4c each) : this yielded a cake consistency and flavor resemblant to the inside of an almond croissant (my favorite!)<br />-I used 4 small-medium peaches<br /><br />The result was incomparable. An amazing dessert that can double as a breakfast treat! I highly recommend. K