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Summertime Brown Sugar White Peach Buttermilk Cake www.pineappleandcoconut.com

Summertime Brown Sugar White Peach Buttermilk Cake

Shanna
An easy, moist and delicious cake using my favorite summer stone fruit - the white donut peach. Serve with ice cream for a yummy summer treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 45 minutes
Total Time 1 hour 55 minutes

Ingredients
  

  • Measurements are listed in cups, ounces and grams. Pick one not all three for your recipe

For the Cake:

  • 1 ½ cups All Purpose Flour 6.75 ounces, 193 g
  • 1 ½ teaspoons baking powder 6 g
  • ½ teaspoons kosher salt
  • ¼ teaspoons ground cinnamon
  • 8 Tablespoons butter softened ( 1 stick, 4 ounces, 113 g)
  • ½ cup granulated sugar 3.5 ounces
  • ½ cup light brown sugar 4 ounces
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 Tablespoon amaretto liqueur *
  • ½ cup well shaken buttermilk room temperature, (4 ounces, 120g)
  • 2 cups sliced white donut/Saturn peaches divided (16 ounces, 450 g)

Topping:

  • 2 ounces granulated sugar
  • 1 ounce brown sugar

Instructions
 

  • Preheat oven to 350 Deg F. Spray a 9” round springform pan with cooking spray or brush with melted butter. Set aside
  • In a small bowl whisk together the flour, baking powder, salt and cinnamon. 
  • In a bowl of a stand mixer or a large bowl using a hand mixer, cream together the butter and sugars until light and fluffy. 5-7 minutes. 
  • Add in the eggs one at a time, mixing well between each addition. Mix in the extract and amaretto.
  • Alternate adding in the flour mixture and buttermilk with the mixer on low. Fold in one and a half cup of the sliced peaches. Spread the batter evenly in the prepared pan. Scatter the remaining half of cup of peach slices over the top.
  • Whisk together the white and brown sugar for the topping, sprinkle it liberally over the top of the cake
  • Bake for 45-55 minutes or until the cake is starting to turn golden, top is crackled and is set in the middle.
  • Cool in pan for 10 minutes, run a knife or thin spatula around the edges then undo the  springform clasp. Remove the ring and cool cake completely on the cake pan base. At least another 30-40 minutes.
  • Serve as is or with vanilla ice cream. Whipped cream would be good too.

Notes

* If you don't want to use Amaretto, substitute vanilla extract. You can use one tablespoon of extract total.