Butter Cake With Peaches

Delicious. I served with raspbery coulis and ginger ice cream.

Made this with almost double the fruit, and mixed nectarines with peaches. Blanched the peaches to de-fuzz them. Laid them out so that every slice had peaches on it. Left out the almond extract, as we don’t particularly like that taste. Came out wonderful. Extra peaches did make the topping almost creamy, which was fine with us. We shared it with friends and everyone loved it.

Made it just as directed, only I couldn't fit the remaining 2 peaches' worth of slices on the top of the cake (I'd say just under one sliced peach fit comfortably as in the photo). SO GOOD. The taste and texture is as described and depicted. The light tang of the peaches balances out the delicate and relatively bland flavor of the cake, which really is there to provide a supportive, textural base. Keeping this recipe.

Really delicious cake. Made it for a dinner I hosted and everyone positively raved. I disagree with the commenters who suggest adding almond or vanilla extract. Part of the beauty of this cake is its simplicity. Any additional flavors would risk overpowering the fruit. I will likely add an additional peach to the batter next time however or mix in some raspberries for a peach Melba type flavor. The best bites of the cake are those with fruit and to my taste, 4 peaches is not enough.

I had about 1/2 cup of Greek yogurt in the house, so I added 3/4 buttermilk and it worked out just fine. A bit too sweet, but will make again with less sugar. My oven took its sweet time and the cake was in for about 80 minutes!

Why NOT Greek yogurt?

I wanted to like this cake much more than I did, but it's good enough that I will try it again with following changes: more peaches (dicing the ones in the batter for more even spread), yes to some cinnamon; slightly less sugar. Cake was slightly dry, possibly because I macerated the peaches beforehand to avoid sogginess. Also as others have noted, the edges are done far more quickly than the center in a 9 x 13. Next time I will divide the batter into two smaller pans.

i made this yesterday thinking it was or would be an excellent dessert based on all the reviews. However, both my wife and I Were disappointed when we ate it, thinking it would be more like a cake. But eating it this morning, we have concluded that it makes a perfect coffee cake with breakfast or cake to served with tea in the afternoon. it is perfect for that. turns out we had failed expectations. i made this yesterday thinking it was or would be an excellent dessert based on all the reviews. H

I made the cake as written, it is absolutely spectacular! Rave reviews at our labor day bbq, and its' even better the next day. Next time I might add almond/vanilla extract, but I left it out bc of some guests' food allergies. This one is a keeper, I'll be bringing it out next summer.

Made it as instructed with addition of vanilla and almond extracts as others suggested. Very good taste. A nice moist cake-like result with crispy edges. But it wouldn’t be the first thing to run out at an office pot luck and you wouldn’t try to sell it at restaurant or bakery.

I made this twice in the last 2 days — each time I halved the recipe for smaller pans. Once, I used low fat vanilla yogurt; once, I used sour cream; and I added vanilla both times. I chunked the peaches that were in the batter and sliced the ones for the top, a little more thickly than was recommended. The cake is divine.

Perhaps I should have read more about reverse creaming since this method results in a denser crumb which I wasn’t expecting. Perhaps standard creaming might have caused the peach slices to all float to the bottom but I’m unlikely to experiment to find out. For me there are many ways to make this cake more interesting.

I had basket full of Ataulfo mangoes and I used 4 of them instead of peaches. I diced 2 for the batter and cut 2 in strips for the top. Given the sweetness of the mango I only used 3/4 cup of sugar. Followed all other elements of the recipe. Tasted great.

I found the batter to be unusually thick and stiff. It seemed to need more liquid, but I didn't follow my instincts. As a result, the cake was heavy and somewhat dry. It was also kind of bland. I read the other comments and was encouraged to try it, but I won't be making it again.