toffee-dimpled peach cake

toffee dimpled peach cake

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.

toffee dimpled peach caketoffee dimpled peach cake

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.

toffee dimpled peach cake

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.

toffee dimpled peach caketoffee dimpled peach cake

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.

toffee dimpled peach cake

Go make cake. XOX

toffee-dimpled peach cake
Prep time
Cook time
Total time
Serves: 9
  • 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
For topping:
  • 3 tbsp butter
  • ⅓ cup brown sugar, packed
  • Pinch of salt
  1. Preheat oven to 350 degrees.
  2. In the bowl of a standing mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg, then vanilla.
  3. 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 8x8″ baking dish. Arrange peach slices over top.
  4. 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.

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  1. Warm Vanilla Sugar

    September 15, 2013 1:44 pm - Reply

    This cake is gorgeous! Love, love, love, the recipe!

  2. Cheri | Kitchen Simplicity

    September 15, 2013 2:30 pm - Reply

    I could not agree with you more. I am sooo not ready for pumpkin yet! I’m still picking strawberries and tomatoes from my garden, for pity sakes. ;) This cake looks so simple and delicious. And, I love the photo with the slice gone. It makes me feel like maybe that slice is waiting somewhere for me. :)

    • foodess

      September 29, 2013 6:19 pm - Reply

      JEALOUS of your strawberry/tomato picking!!!

  3. Sheena Starky

    September 15, 2013 5:12 pm - Reply

    I was just looking at my peaches and dreaming about a peach upside down cake, buttermilk-styles. This is like the rightside up version of that!

    • foodess

      September 29, 2013 6:19 pm - Reply

      Hey, we’re like fraternal cake twins! :-D

    • foodess

      September 29, 2013 6:18 pm - Reply

      Aren’t summer peaches the best? Thanks Pamela! :)

  4. MizzJ

    September 15, 2013 11:14 pm - Reply

    Mmm this looks delicious. It’s OK, I’d be at a loss for words to if I was eating this!

  5. Stephanie @ Girl Versus Dough

    September 16, 2013 6:02 am - Reply

    Oh good gracious, I’m speechless just looking at this cake. Yums!

    • foodess

      September 29, 2013 6:18 pm - Reply

      Thanks Stephanie! :)

  6. Bashful_Bao

    September 16, 2013 12:15 pm - Reply

    That cake looks fabulous! I think I need to revisit peaches one more time this year!

  7. Dixya Bhattarai RD

    September 17, 2013 1:11 pm - Reply

    the whole talk about Fall is starting to make me little uncomfortable or jealous I should say – I live in Dallas and we are lucky to have anything around 80′s.. this cake is def a reminder of Summer.

    • foodess

      September 29, 2013 6:18 pm - Reply

      Well you’ll be making us jealous after about two weeks of autumn rain… so we’re even! :)

  8. Joelie Hicks

    September 20, 2013 9:51 am - Reply

    OT but I have to say I found you today because I was looking for a tomato cream soup made with fresh tomatoes-your recipe was fabulous! I plan to try this recipe this week because I have plenty of peaches that did not make it into the canner. Thank you!

    • foodess

      September 29, 2013 6:17 pm - Reply

      I’m glad you found me! Hope the soup and the cake turned out great for you! :)

  9. Julie

    September 23, 2013 2:07 pm - Reply

    I don’t blame you for not being able to wait to dig in!

    But I might have to make it with pears instead… it is totally fall weather here now. I even broke out the flannel shirt this weekend!

    • foodess

      September 29, 2013 6:16 pm - Reply

      Nice! Love flannel weather. Let me know how it turns out with pears!

  10. Michelle Hooton

    September 27, 2013 10:49 am - Reply

    Loved this post! Pics are inspiring, dialogue fun and cake looks delicious!

  11. Alanna Taylor-Tobin

    October 2, 2013 10:48 pm - Reply

    I’m always reluctant to let peaches go in the fall, too. This cake looks like heaven and the salty toffee craters are pure genius. I especially love the photos with the pistachios and purple-blue wood planks – works of art. :)

  12. creekrose

    December 23, 2013 2:12 pm - Reply

    hello, your instructions do not mention when or where to use the peaches
    . . . . . i was able to finish making the cake by placing the peaches
    ontop and then going to step 4, but instructions usually do cover all
    the things-to-do with all the ingredients.

  13. foodess

    January 2, 2014 4:06 pm - Reply

    creekrose My bad! Thank you for pointing that out – instructions have been updated ;)