This Peach Crisp Buttermilk Cake is a moist, peach-filled buttermilk cake, topped with a crisp pecan, brown sugar and oatmeal topping.
Peach season has finally arrived in Ontario and I can’t get enough of them! I usually eat the first basket out of hand, then I move on to baking. Peaches are one of my favourite fruits to bake with.
This Peach Buttermilk Cake is a wonderful way to use a few of your Summer peaches. This lovely cake is a moist, buttermilk cake, scattered with peaches, all topped with a crisp brown sugar, pecan and oat topping. If you are a fan of peach crisp, you will love that same crisp topping on this delicious cake, too!
Enjoy this lovely peach cake warm with a scoop of ice cream for a great Summer dessert!
This cake keeps very well, covered and stored at room temperature for several days, although the crisp topping is best enjoyed on the day it’s baked.
Cook’s Notes for Peach Crisp Buttermilk Cake
When it comes to baking with peaches, I’m lazy. I rarely peel them. I also don’t find the peel offensive in the finished product at all. If you feel differently, you can certainly go ahead and peel them.
For the best flavour, use peaches that are ripe, but still firm.
No buttermilk? Make your own by adding 1 1/2 tsp of lemon juice to 1/2 cup less 1 1/2 tsp of regular milk. Let stand 10 minutes.
Be sure to use unsalted butter for this one! As it uses self-rising flour, that is already salted, there is no way to reduce the added salt to compensate for using salted butter.
Peach Crisp Buttermilk Cake
Moist, buttermilk cake, filled with fresh peaches and topped with a pecan, brown sugar and rolled oats topping.
For the crisp topping:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/3 cup whole pecans
- 1/3 cup old-fashioned large-flake rolled oats
- 4 Tbsp unsalted butter (cold, cut into 4 pieces)
For the cake:
- 6 medium fresh peaches (unpeeled)
- 1 cup unsalted butter (at room temperature *see notes!)
- 1 cup white sugar
- 2 large eggs
- 2 cups self-rising cake and pastry flour
- 1/2 cup buttermilk
- 1 tsp vanilla
- To make the crisp topping: Combine all the ingredients in a food processor and process until the mixture resembles coarse crumbs. Remove to a bowl and place in the fridge while you make the cake.
- Preheat the oven to 350F and grease a 10-inch springform pan. Place the springform pan on a baking sheet and set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer with a paddle attachment, cream the butter and sugar together until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add the flour, alternately with the buttermilk and mix until combined. Add the vanilla and mix to combine.
- Spoon half of the batter into the prepared cake pan. Cut wedges from 3 of the peaches (about 1/2-inch thick at the outer side) and scatter in a single layer over the batter. Top with the remaining batter, then similarly cut wedges from the remaining 3 peaches and scatter on top. Sprinkle top with the crisp topping mixture. Using a fork, gently move the peach slices, pushing them up slightly, so they peek out of the top of the cake here and there.
Bake in preheated oven for about 60 minutes, or until the top is dry and the edges are golden and pulling away from the side of the pan. Test the centre of the cake with a skewer to make sure it is set.
- Remove from oven and let cool in the pan on a cooling rack for 5-10 minutes, then remove the outer ring and allow to cool completely or enjoy slightly warm.
It is important to only use unsalted butter for this one, as the self-rising flour is already salted, so it is impossible to reduce the salt in the cake itself. If you use salted butter, you may find the finished cake a little saltier than you may prefer.
More Peach Baking Recipes from the Seasons and Suppers Archives