Butter Cake With Peaches

By Samantha Seneviratne

Published July 18, 2024

  • Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
1½ hours
Prep Time
15 minutes
Cook Time
1¼ hours
Rating
5(928)
Comments
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Fluffy, soft butter cake and fresh peaches are a match made in heaven. This butter cake is made using the reverse-creaming method (the dry ingredients are coated in fat before the wet ingredients are added), which makes for a supertender, melt-in-your-mouth cake. While you can use fresh or frozen peaches in this recipe, it would be best to save the juiciest in-season fruit for eating out of hand, as overly ripe fruit could make the cake soggy. Baking the medium-ripe peaches, artfully nestled in a buttery bed, brings out their natural sweetness and transforms even less-than-perfect fruit into something special.

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Ingredients

Yield:10 to 12 servings

  • 1 ¼ cups/283 grams butter, at room temperature, cut into pieces, plus more for the pan

  • 3 cups/384 grams all-purpose flour, plus more for the pan

  • 1 ¾ cups/352 grams granulated sugar, plus more for sprinkling

  • 2 teaspoons baking powder

  • ¾ teaspoon kosher salt

  • ½ teaspoon baking soda

  • 2 large eggs, at room temperature

  • 1 cup/240 grams plain whole-milk yogurt (not Greek), at room temperature

  • 4 medium-ripe peaches, pitted and cut into ¼-inch wedges

Ingredient Substitution Guide
Nutritional analysis per serving (10 to 12 servings)

60 grams carbs; 84 milligrams cholesterol; 444 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 21 grams fat; 2 grams fiber; 255 milligrams sodium; 6 grams protein; 35 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. Butter and flour a 9-by-13-inch baking pan.

  2. Step 2

    In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Add the butter and beat with an electric mixer on medium until all the dry ingredients are coated in butter and the mixture looks like coarse sand, about 2 minutes.

  3. Step 3

    Add the eggs and beat until well-combined, about 1 minute. Add the yogurt and beat on high until smooth and creamy, about 3 minutes, scraping down the sides of the bowl occasionally. Add half of the peaches and gently mix them into the batter.

  4. Step 4

    Transfer the batter to the prepared pan and spread it out evenly. Top with the remaining peaches and sprinkle the top evenly with sugar.

  5. Step 5

    Bake until a toothpick inserted into the center comes out with moist crumbs attached, 50 to 65 minutes. Transfer the pan to a rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

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Ratings

5 out of 5
928 user ratings
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Comments

Alexis

I used an electric hand mixer for this. It really helped to get the sandy, course texture you need quickly. I cut the butter into the dry ingredients and then used the mixer to finish coating the dry ingredients with the butter. If I had fresh raspberries, I definitely would have added them! The cake is delicious as is, but the berries would be an enhancement.

Jeanie

This was perfect! I made it as written with one exception - I added 1 teaspoon of cardamom, and I'm so glad I did!

Kim

I made this this evening. It is delicious. I like the texture. As someone suggested, I added about 1/4 tsp of almond extract. I only had Greek nonfat yogurt and it worked fine. Batter was very thick. In my oven it was done in a little less time. Great use for very ripe peaches. I figured from the photo that the peaches weren’t peeled. That makes it much quicker. Folks at work will enjoy.

J. Crilly

I made it according to the recipe and found it to be anything but fluffy. I would not make this one again. It is my first ever disappointment with a NYT recipe.

Sue

If there’s one thing I’m going to immediately save it’s a Samantha Seniveratne recipe!!!

Susan

This butter cake was delicious. I made it gluten free by substituting 2 cups Bobs Red Mill 1 to 1 GF flour and 1 cup almond flour for the regular 3 cups flour. Everything else remained the same.

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