Butter Cake With Peaches
Published July 18, 2024
Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 1½ hours
- Prep Time
- 15 minutes
- Cook Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (10 to 12 servings)
60 grams carbs; 84 milligrams cholesterol; 444 calories; 6 grams monounsaturated 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
- Step 1
Heat the oven to 350 degrees. Butter and flour a 9-by-13-inch baking pan.
- 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.
- 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.
- 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.
- 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.
Private Notes
Comments
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.
This was perfect! I made it as written with one exception - I added 1 teaspoon of cardamom, and I'm so glad I did!
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.
Do not use glass pans, and bake in a metal pan as mentioned in the recipe. Made this mistake and landed with a cake which looked perfect from outside but turned into floury lumpy paste in mouth.
I so wanted to love this cake, but I was disappointed. The directions say to bake it 50 to 65 minutes, so I baked it for an hour. Even though it was brown on top and a cake tester came out clean, once it cooled I found that it was too soft to cut cleanly into squares. The underside was mushy, like a pudding. (There's a difference between tender and mushy.) Also I would use extra peaches because I don't think the cake had much flavor.
This was delicious. The crumb was light and sweet, the peaches were a perfect match. All of my friends loved it. And it even works with Rose.