Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice, let sit 5 minutes)
- 3 cups fresh peaches, peeled and sliced (about 4 medium peaches)
- 2 tablespoons brown sugar (optional, for topping)
If you’re looking to make this cake a bit lighter, you can substitute half the butter with unsweetened applesauce. For a dairy-free version, coconut yogurt or almond milk with lemon juice works beautifully in place of buttermilk. I’ve found that fresh, ripe peaches make all the difference, but frozen peaches—thawed and drained—work well in a pinch, especially outside peach season.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined. This mix of spices is a nod to the fragrant aromas that always filled Nonna Rosa’s kitchen.
- In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy—about 3 to 4 minutes. This step is crucial for that tender crumb, and I often let Olivia help with this part; she loves seeing the sugar and butter turn into a creamy cloud.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for that warm, inviting aroma.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently just until combined; overmixing can make the cake tough, a mistake I learned early on in culinary school.
- Fold in 2 cups of the sliced peaches gently, saving the rest for the top. This ensures juicy pockets of peach throughout the cake.
- Pour the batter into the prepared baking dish and smooth the top with a spatula. Arrange the remaining peach slices on top in a single layer, then sprinkle the brown sugar evenly over the peaches. This little touch caramelizes beautifully in the oven.
- Bake for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The aroma will fill your kitchen with that unmistakable scent of home and warmth.
- Allow the cake to cool for at least 20 minutes before serving. I find it tastes wonderful warm or at room temperature, and it’s when Olivia and Isabella gather around most eagerly for their slice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
