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Just fresh out of the oven: this peachy buttermilk cake. You know how some days (birthdays, graduations, celebrations..) you might want an elaborate fancy schmancy layer cake or something like that? Well, this is not that. This is a simple, fuss free, have it with a cup-of-something kind of every day cake. It’s just sweet enough and perfectly light, almost even airy. Now, don’t even get me started on that cracked top – I mean, really now. 

Here’s how:

Peachy Buttermilk Cake
{recipe via Sticky,gooey,creamy,chewy; adapted from Gourmet, June 2009}
Makes 1 9-inch round cake

What You’ll Need:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk*
2 small peaches, peeled and cut into small chunks
1 medium peach, sliced into wedges

*I often find it troublesome to buy buttermilk specifically for a recipe, so to make buttermilk, I just combine milk and lemon juice (1 tablespoon lemon juice+enough milk to make 1 cup=1 cup buttermilk) then let it sit for about 5 minutes.

What To Do:
Preheat oven to 400°F(200 Celsius) with rack in middle. Butter and flour a 9-inch round cake pan (I used a pan with a removable bottom, I find it makes removing the cake easier).

Whisk together flour, baking powder, baking soda and salt in a bowl, and set aside.

In another bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes. Beat in vanilla and egg.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Fold in chopped peaches. Pour batter into cake pan, smoothing out the top. Arrange peach wedges in a circular fashion on top of batter (just place them down, don’t press them in too much) and sprinkle with the remaining 1 1/2 tablespoons sugar.

Bake until the cake is golden and a wooden toothpick inserted into center comes out with just a few crumbs attached, about 25 minutes.Allow for the cake to cool in the pan. Then, remove from pan and serve. Enjoy!

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