Peach Cake
This peach cake recipe is from Bake from Scratch. You'll need flour, baking powder, sugar, eggs, vanialla and some peaches to create this masterpiece.
Ingredients
- 187.5 grams of self-rising flour
- 200 grams of granulated sugar
- 1 gram of nutmeg
- half a gram of salt
- 150 grams of eggs
- 120 grams of whole buttermilk
- 2 grams of vanilla extract
- 170 grams of softened, unsalted butter
- 220 grams of firmly packed light brown sugar
- 280 grams of peeled and sliced peaches
Materials
- food scale
- oven
- mixer with paddle attatchment
- 9-inch cake pan
- serving plates and utensils
Directions
- Preheat oven to 350°F (180°C). Butter and flour a 9-inch round cake pan.
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, granulated sugar, nutmeg, and salt by hand. Add eggs, buttermilk, and vanilla, and beat at medium-low speed until smooth. Add ½ cup (113 grams) butter, beating to combine. Set aside.
- Place remaining ¼ cup (57 grams) butter in prepared pan. Place pan in oven until butter is melted, 2 to 3 minutes. Sprinkle brown sugar over melted butter. Top with peaches, arranging as desired in a single layer. Spoon batter over peaches, smoothing top with an offset spatula.
- Bake until a wooden pick inserted in center comes out clean, 40 to 50 minutes, covering with foil after 30 minutes of baking to prevent excess browning. Run a knife around edges of pan to loosen cake. Invert cake onto a serving plate, and let cool slightly. Serve warm.