• Chelsea Price

Peach Butter Cake

Sticky caramelized peaches on top of a gooey butter cake with a cinnamon crumble crust.


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If peach cobbler and peach crisp met up, fell in love and had a baby, this would be it. This cake is the perfect combination of the two while having its own beautiful characteristics to be truly phenomenal.


"The summer night is like a perfection of thought." -Wallace Stevens


Our family has this really delicious Mexican restaurant we like to visit called Sol Agave. When I say everything there is a 10, even that is an understatement. Every thing is spot on authentic and delicious- a must try when you come to Utah. Now what does that have to do with this Peach Butter Cake? Sol Agave serves a butter cake for dessert that is, again, beyond. And while I haven't cracked their code yet, I came up with this riff on a butter cake that is decadent and full of texture and flavor. Because that's what we need from our desserts, right? We need them to have diverse textures and complex, yet predictable flavors. we want to be "wowed" while also having that nostalgic feel of walking into grandma's house and smelling the sweet aroma of home made (fill in the blank).


And that is what THIS butter cake is. It's a warm hug from your Nona. It's Sunday dinner with your family. It's brunch with your besties. It's whatever memories you want to relive while also making new core memories and sharing it with those you love.


This Peach Butter Cake starts off with a very simple layer of sliced peaches- no peeling is required but you can if you'd like. Then a layer of brown sugar caramel goes over the peaches. Next, your fill the pan with a thick and indulgent butter cake batter. And top it all off with a cinnamon and oatmeal crumble topping. Once it's baked and allowed to cool you'll flip it onto a dish so the peaches are exposed. Top with some ice cream or homemade whipped cream and devour. It's that delicious. So lets get to it, shall we?








 

Peach Butter Cake Recipe

 

Peaches and caramel:

3 peaches sliced

1/2 c brown sugar

1/2 tsp vanilla

4 TBSP butter

pinch of salt


Cake Batter:

3/4 c butter room temp

1 1/4 c granulated sugar

1/4 c + 2 TBSP sweetened condensed milk

1 egg

1 c flour

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

2/3 c butter milk

1 tsp vanilla


Crumble crust:

2/3 c flour

1/4 c + 2 TBSP brown sugar

3 TBSP granulated sugar

2 TBSP milk powder

1/2 c (1 stick) butter room temp

11 c old fashioned oats

dash of cinnamon


First start by prepping a 12" pan by spraying with cooking spray and lining with parchment. I used a 12" spring form pan, if you do not have this size you can use a 9" cake pan and bake for 30-35 minutes.


Line your pan with sliced peaches. I eyeballed this but it ended up being 3 sliced peaches.


In a sauce pan melt your butter down over medium heat. Add in brown sugar, stirring constantly till brown sugar breaks down and starts to melt. add in salt and vanilla and take of heat. Continue to stir so that everything comes together. Then pour over peaches in the cake pan.


In a medium bowl make the crumble by adding all ingredients and working in the butter till it resembles the damp sand. It should hold a form when squished together but easily crumble when you break it apart. Set aside.


Now preheat your oven to 350 f (180 c). In a medium bowl cream room temp butter, sugar and sweetened condensed milk. Once this mixture is nice and smooth add in the egg and vanilla and mix for 2 minutes. Then in a separate bowl, combine flour, salt, baking powder, and cinnamon. You are going to alternate adding in flour and buttermilk starting and ending with the flour. Put 1/3 of the flour mixture into your creamed sugar mixture, mix in using a spatula till 90% combined. Then add in buttermilk and mix to the same texture. Continue till all the flour and buttermilk is combined.


Por cake batter over the caramelized peaches in the pan. Then layer on the crumble crust. I like a thick crumble layer so I added 3 cups of crumble. You can add as much as your heart desires.


Bake at 350 f (180 c ) for 25-30 minutes for 12" pan or 30-35 minutes for a 9" pan. When a skewer is inserted soft crumbs should come out.


Let cake rest for 10-15 minutes. Using a butter knife gently release the caramel from the sides of the pan (if there is any) and then flip onto a flat surface like a cookie sheet of cake stand. Allow to cool for 10 more minutes and then top with whipped cream or ice cream and enjoy.

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