Warm winter weather brings thoughts of summer: Make way for Buttermilk Peach Coffee Cake
Editor’s note: Rachel Candelaria has long had an interest in food and photography, showcased on her blog, Not Just Sweets, which she describes “as a chronicle of my culinary adventures in the kitchen”. She’s given InMenlo permission to highlight some of her musings and photos from time to time.
All of this beautiful weather has me wishing for Summer to arrive. While I must wait patiently for several more months, I did indulge my craving for peaches this morning. I love the flavors of sweet peach, almond, and brown sugar with my morning coffee.
Buttermilk Peach Coffee Cake
Adapted from Tish Boyle’s recipe
Crumb Topping and Filling
– 1 cup flour
– 1/2 cup firmly packed dark brown sugar
– 1 teaspoon cinnamon
– 1/2 cup rolled oats or raw sliced almonds
– 7 tablespoons unsalted butter, melted
Buttermilk Peach Cake
– 2 cups flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 3/4 cups (1 1/2 sticks) unsalted butter, softened
– 1 1/4 cups granulated sugar
– 2 large eggs
– 1 large egg yolk
– 1 teaspoon vanilla extract
– 1/4 teaspoon almond extract
– 3/4 cup buttermilk
– 1 heaping cup 1/4-inch-thick fresh or frozen peach slices
Make the Topping and Filling
1. In a medium bowl, stir together the flour, sugar, cinnamon, and oats until well blended. Add the melted butter and mix with fork, stirring until the butter is absorbed and the dry ingredients are uniformly moistened. Set aside.
2. Position a rack in the center of the oven and preheat to 350 degrees. Grease the bottom and sides of a 9-inch springform pan and dust with flour.
Make the Cake
1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended; set aside.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and sugar at medium speed until light and fluffy, about 4 minutes. Beat in the eggs and egg yolk one at a time, beating well after each addition and scraping down the sides of bowl as necessary. Beat in the vanilla and almond extract. Reduce the speed to low and beat in the flour mixture in three additions, alternating it with the buttermilk in two additions.
3. Pour half the batter into the prepared pan and smooth the top with a small offset spatula. Sprinkle half of the crumb topping evenly over batter, breaking up any large clumps with your fingers.
4. Arrange a circle of peach slices, overlapping them slightly, around the outer edge of the pan. Arrange another circle of remaining slices in the center. Spoon the remaining batter onto the filling and smooth it into an even layer. Sprinkle the remaining crumb mixture on top of cake.
5. Bake the cake for 55-65 minutes, until a toothpick inserted into the center comes out clean (do not worry if the top of cake looks a bit wet). You may cover the cake around the 45 minute mark if the top is browning too quickly.
6. Remove the pan from oven and cool on a wire rack for 20 minutes. Remove the sides of pan and cool the cake completely.
Photo by Rachel Candeleria