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Preserves in Action: Simple Peach Cake


  • 1 stick unsalted butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 pint canned peaches


  • Preheat your oven to 350 degrees F. Butter a square cake pan.
  • Combine the butter and sugar in the bowl of an electric mixer (or get your hand mixer out). Beat together until light and fluffy.
  • Add the eggs, buttermilk, and vanilla extract and mix until well-incorporated.
  • In another bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
  • Add 1/3 of the dry ingredients to the wet and mix. Repeat until all dry ingredients are mixed into the batter.
  • Pour half the batter into the pan and arrange half the peaches on top. Repeat. (Note, if you are worried about your peaches sinking, just spread them out on the bottom of the pan and top with the batter.)
  • Put cake in the oven and bake for 50-55 minutes, until a tester comes out clean. If the top of the cake is browning faster that wanted, slip a sheet of foil over the top of the pan to prevent it from burning.