1 hour 5 minutes
This particular flavor combination comes from my childhood—on summer mornings, my mother would fix me a bowl of cut-up peaches with milk, sprinkled with sugar and a dusting of nutmeg. Although that’s a pretty sublime combination, the flavors translate well to cake form. —Savour
Test Kitchen Notes
There’s nothing like a beautiful, from-scratch cake to celebrate peak in-season fruit. That’s why we had high hopes for this simple peach cake, and we definitely weren’t disappointed. And we love Savour’s note about childhood breakfasts that were served to her by her mother of peaches, milk, sugar, and nutmeg, which were the inspiration for this recipe. You really can’t go wrong with that flavor combination, and it’s the perfect way to use up ripe peaches and leftover almonds. Why not put it all together in cake form?
Your friends and family will fawn over this cake. It’s chock-full of those wonderfully juicy peaches that taste best in the summertime, and the addition of ground almonds sets it apart from other simple butter cakes (you can also use almond flour too if you have some on hand). Using both vanilla and almond extracts also offers an extra layer of depth. It’s luscious and a bit custardy in the areas surrounding the peaches, a texture that works when the cake is either warm or at room temperature. It’s a great cake to take to a picnic or outdoor barbecue.
Feel free to arrange the peach slices on top of the cake however you’d like—neat or messy, you do you. The turbinado sugar helps tie everything together, so we suggest seeking some out if you’re making this recipe. And don’t be alarmed if the batter seems to curdle when you add the buttermilk, as it will come together again once you mix in the dry ingredients. —The Editors
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Simple Summer Peach Cake
softened unsalted butter, plus more for the pan
all-purpose flour, plus more for the pan
freshly ground nutmeg
granulated sugar, divided
almond flour or finely ground almonds
- Heat the oven to 350°F. Butter and flour a 9-inch cake pan.
- Cut the peaches into bite-sized pieces. In a medium bowl, toss the peaches with the nutmeg and 2 tablespoons of the granulated sugar.
- In a large bowl, mix the butter and remaining 3/4 cup plus 2 tablespoons granulated sugar with a wooden spoon or spatula. Add the egg, buttermilk, vanilla extract, and almond extract and mix to combine.
- In another medium bowl, combine the all-purpose flour, almond flour, baking powder, and baking soda. Add the flour mixture to the butter mixture and mix until smooth (some lumps may remain). Pour the batter into the prepared pan.
- Press the peaches into the top of the cake. They can be nicely arranged, but I like to cram as many peaches as possible into the cake. Sprinkle the turbinado sugar over the top.
- Bake for 10 minutes, then reduce the oven temperature to 325°F and continue to bake for 45 to 55 minutes more, until a tester inserted in the center comes out clean.
I’m a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.