Peach Buttermilk Cake


Tender with a hint of tangy buttermilk, this simple skillet cake is a great way to use up a big basket of peaches from the farmers’ market.

Peach Buttermilk Cake
Serves: Makes 1 (10-inch) cake
  • 3 cups sliced peeled fresh peaches
  • 2 cups granulated sugar, divided
  • 1 tablespoon cornstarch
  • 2 cups whole buttermilk
  • ½ cup unsalted butter, melted and cooled.
  • 2 large eggs
  • 2½ cups all-purpose flour
  • ½ cup plain yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon ground ginger
  • Garnish: confectioners’ sugar
  1. Preheat oven to 400°. Spray a 10-inch cast-iron skillet with cooking spray.
  2. In a medium bowl, stir together peaches, ½ cup granulated sugar, and cornstarch.
  3. In a large bowl, whisk together buttermilk, melted butter, and eggs. In another large bowl, whisk together flour, cornmeal, baking powder, ginger, and remaining 1½ cups granulated sugar. Stir flour mixture into buttermilk mixture until combined. (Batter will be thick.) Spread batter into prepared pan. Place peaches on top of batter, leaving a ½-inch border. Pour remaining juices onto peaches.
  4. Bake for 10 minutes. Cover with foil, and continue baking until a wooden pick inserted in center comes out clean, 45 to 55 minutes more. Let cool completely on a wire rack. Garnish with confectioners’ sugar, if desired.