4Tablespoonsunsalted butter, cold, cut into 4 pieces
For the cake:
6mediumfresh peaches, unpeeled
1cupunsalted butter, at room temperature or salted butter, reducing added salt below.
1cupwhite granulated sugar
2largeeggs
2cupsall-purpose flour, spooned and levelled
2 1/2teaspoonbaking powder
1/2teaspoonsalt, reduce to a pinch if using salted butter
1/2cupbuttermilk, *see Notes for how to make your own buttermilk
1teaspoonvanilla
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Instructions
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 (regular bake setting/not fan assisted) and grease a 10-inch springform pan. Place the springform pan on a baking sheet and set aside.
In a medium bowl, whisk together the flour, baking powder and salt. 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 mixture, 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.
Notes
Make your own buttermilk by combining 1/2 cup regular milk with 1 1/2 tsp of either lemon juice or white vinegar. Let stand 10 minutes before using.