Somewhere between a muffin and a coffee cake, this cake is rich, moist and eggy, with plenty of fresh fruit decorating the surface. Slice into squares and wrap for a lunchbox, or serve alongside a cold glass of milk on a summer afternoon.
Substitute any berry or stone fruit for the peaches and blueberries. If you don’t have a stand mixer, a hand mixer and a large bowl will work just as well.
Storage: Store at room temperature, tightly covered, for up to 3 days.
From Bring It! columnist Cathy Barrow.
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Ingredients
measuring cupServings: 15-20
Directions
Time Icon Active: 35 mins| Total: 1 hour 35 minsStep 1
Position a rack in the middle of the oven and preheat to 350 degrees. Line a 9-by-13-inch baking pan with with parchment paper with a generous overhang on the short sides. Grease the paper with a little butter.
Step 2
In a medium bowl, whisk together the flour, baking soda and salt.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition. Scrape down the bowl from time to time.
Step 4
Add the vanilla to the buttermilk. On low speed, alternately add the flour mixture and the buttermilk mixture in two or three additions, ending with the flour, mixing until just barely incorporated. Using a flexible spatula, gently fold the batter, scraping the bottom of the bowl to work in any residual dry ingredients until no white streaks remain. Transfer to the prepared pan and smooth the top with an offset spatula.
Step 5
Arrange the peach slices on the top and scatter the blueberries evenly over. Bake for about 1 hour (start checking after 50 to 55 minutes), or until the cake is golden brown on the edges and begins to pull away from the sides. While baking, the batter will puff up over the fruit; once the cake cools, it will deflate a bit.
Step 6
Transfer to a wire rack and let cool completely in the pan. Use the parchment overhang to lift the cake out of the pan, then cut the cake into 15 to 20 squares.
Notes
To peel peaches, plunge them it into boiling water for 30 to 45 seconds, then use a slotted spoon to transfer them to a bowl of ice water. As soon as they are cool enough to handle, slip off the skins. The riper the peach, the less time it needs in the boiling water.
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Nutritional Facts
Per serving (based on 20)
Calories
250
Fat
10 g
Saturated Fat
7 g
Carbohydrates
37 g
Sodium
125 mg
Cholesterol
60 mg
Protein
3 g
Sugar
23 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Bring It! columnist Cathy Barrow.
Tested by Cathy Barrow and Bonnie S. Benwick.
Published July 18, 2019
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