Butter Cake With Peaches
Published July 19, 2024
- Total Time
- 1½ hours
- Prep Time
- 15 minutes
- Cook Time
- 1¼ hours
- Rating
- Comments
- Read comments
Ingredients
- 1¼cups/283 grams butter, at room temperature, cut into pieces, plus more for the pan
- 3cups/384 grams all-purpose flour, plus more for the pan
- 1¾cups/352 grams granulated sugar, plus more for sprinkling
- 2teaspoons baking powder
- ¾teaspoon kosher salt
- ½teaspoon baking soda
- 2large eggs, at room temperature
- 1cup/240 grams plain whole-milk yogurt (not Greek), at room temperature
- 4medium-ripe peaches, pitted and cut into ¼-inch wedges
Nutritional analysis per serving (12 servings)
444 calories; 21 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 60 grams carbohydrates; 2 grams dietary fiber; 35 grams sugars; 6 grams protein; 255 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Butter and flour a 9-by-13-inch baking pan.
- Step 2
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Add the butter and beat with an electric mixer on medium until all the dry ingredients are coated in butter and the mixture looks like coarse sand, about 2 minutes.
- Step 3
Add the eggs and beat until well-combined, about 1 minute. Add the yogurt and beat on high until smooth and creamy, about 3 minutes, scraping down the sides of the bowl occasionally. Add half of the peaches and gently mix them into the batter.
- Step 4
Transfer the batter to the prepared pan and spread it out evenly. Top with the remaining peaches and sprinkle the top evenly with sugar.
- Step 5
Bake until a toothpick inserted into the center comes out with moist crumbs attached, 50 to 65 minutes. Transfer the pan to a rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
Private Notes
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Comments
I used an electric hand mixer for this. It really helped to get the sandy, course texture you need quickly. I cut the butter into the dry ingredients and then used the mixer to finish coating the dry ingredients with the butter. If I had fresh raspberries, I definitely would have added them! The cake is delicious as is, but the berries would be an enhancement.
This was perfect! I made it as written with one exception - I added 1 teaspoon of cardamom, and I'm so glad I did!
I made this this evening. It is delicious. I like the texture. As someone suggested, I added about 1/4 tsp of almond extract. I only had Greek nonfat yogurt and it worked fine. Batter was very thick. In my oven it was done in a little less time. Great use for very ripe peaches. I figured from the photo that the peaches weren’t peeled. That makes it much quicker. Folks at work will enjoy.
It was good with peaches, but it was spectaculr with mixed berries like strawberry, blueberry and raspberry. Need to bake longer for the berries.
I made this with the gluten-free flour mix developed by America’s Test Kitchen, using superfine flours from Authentic Foods. I did not add xantham gum, and I made no other adjustments. The result was crumbly, rather heavy (despite rising well) and bland—not surprising since the rice flour and starches that comprise GF blends are sadly bland, and for that matter almond flour is too. So as a rule, the best approach to gluten-free baking is to use recipes that have been developed for a particular GF blend. Since I don’t like the mouth feel of xantham gum and psyllium powder, I prefer cakes like chiffon and genoise, which get their structure from whipped eggs. The NYT strawberry spoon cake is a happy exception to the general rule, however: my gluten-free flour blend works perfectly deliciously in that recipe. Next time I want to make a cake with stone fruits, that’s the recipe I’ll use.
I made this based on the star rating and good reviews. I thought it was good but not amazing - if I could give half stars, I would probably give it 3 1/2. To be fair, I did not follow recipe exactly b/c I used my stand mixer and I did not have full fat yogurt so I used 0% Greek thinned with whole milk. I also added some vanilla. The taste was good but I did not love the texture, and the slices of peaches looked pretty but were hard to cut in the finished cake (maybe my peaches weren't ripe enough). I didn't like it enough to try making again following the recipe perfectly (though if I did make again I would probably add cardamom as others suggested).