There’s still a week left of summer, let’s not rush right into pumpkin spiced this-and-that mmmkay? I’m not done with warm-weather (and thankfully, Vancouver has obliged – I hesitate to share how incredibly beautiful it’s been, for fear of a mass immigration causing rent prices going even higher) and things like this cake.
Oh, this cake. It’s fluffy and moist, topped with juicy sliced peaches, and cratered with buttery toffee.
You might notice that the first photo looks like it should be a whole cake, not one with a significant chunk taken out. This is because by the time it was out of the oven, the optimal natural lighting was gone, and I decided to wait until morning to photograph it.
I wasn’t going to eat it.
But all I could hear all night was, “Jennnnnnn….. eat me…. I’m so delicious….”, and I caved. I’m weak.
As we speak I am fork-deep in a generous piece and am calling it breakfast, but you can dress it up with whipped cream (or lightly sweetened thick yogurt, as pictured) and pistachios to make it special for guests.
The base is a tender buttermilk cake. You smooth the batter into a baking dish, then nestle peach slices on top. Then you drop bits of a salted butter-brown sugar mixture on top, which caramelize and create a cratered effect on the surface.
If you haven’t got peaches, don’t let that stop you! This would be delicious with almost any fruit – blueberries, figs, plums, strawberries, even banana slices.
I’m experiencing a rare moment of having nothing much to talk about… little peanut is occupying most of my mental space these days. Short of discussing diaper sizes and night time feeds, I could tell you all of the following:
I’m getting my hair cut at long last today.
We went for a walk in Stanley Park yesterday and saw a seal!
Last night I had a bubble bath and a glass of wine. It was divine. Until I stayed in too long and nearly had a heat stroke.
Yeah. That’s about it.
Go make cake. XOX
- ½ cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 3 medium peaches, sliced ⅛” thick
- 3 tbsp butter
- ⅓ cup brown sugar, packed
- Pinch of salt
- Preheat oven to 350 degrees.
- In the bowl of a standing mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg, then vanilla.
- In a separate bowl, whisk together flour, baking soda and salt. With the mixer speed on low, beat in ⅓ of the flour mixture, followed by ½ of the buttermilk, and repeat (ending with the flour mixture). Spread into buttered 8×8″ baking dish.
- In a small bowl, combine 3 tbsp butter with brown sugar and salt for topping, pressing mixture together with your fingers until it resembles wet sand. Drop by half-teaspoonfuls onto cake. Bake for 45 minutes to 1 hour, until centre is set and springs back when lightly touched. Serve warm or at room temperature, with whipped cream or thick yogurt if desired.