Georgia Peach Cake Recipe
|Georgia Peach Cake Recipe|
A simple buttermilk cake topped with fresh Georgian peaches is summer in the South.
This is a cake that is easy to put together, but you must make sure to sift the cake flour and measure it before final sifting with baking powder, soda and salt. The result will produce delicious soft-scented cakes with soft shades such as buttermilk, orange, vanilla and peaches. Dust with refined sugar. Add ice cream or whipped cream if you have to, but I like it as it is.
- 1 1/2 stems of unsalted butter at room temperature
- 1 1/3 cup of sugar
- 2 tsp. vanilla
- 2 1/3 cup baking flour (sifted, then measured)
- 1/2 tsp. baking soda powder
- 1 cup buttermilk
- 4 peaches, peeled and sliced
- 1/4 cup sugar
- 3 eggs at room temperature
- 1 1/2 tsp. grated orange peel
- 1 1/2 tsp. developer powder
- 1/2 tsp. salt
- 9 “spring form skillet butter. Cut a piece of parchment paper to fit the bottom and the butter. Clean the pan with flour. Place the baking sheet on the baking sheet.
- Preheat the oven to 350 degrees F.
- Mix the fruit slices with 1/4 cup of sugar in a bowl and let it rest for a few minutes. Arrange the peach slices at the bottom of the spring form pan.
- Cream butter and sugar in a mixer until light and smooth. Add eggs one at a time until inserted. Add orange and vanilla peels and mix.
- Mix 2 1/3 cups of sifted cake flour with baking powder, salt and baking soda. Sift into a bowl to ensure evenly distributed baking powder and soda.
- At low speed add a mixture of flour and buttermilk to the mixture in 3 additional turns flour and buttermilk.
- Pour the mixture over the peaches and flatten the top. Bake until the cake is golden brown and the tester placed in the center comes out clean, about 1 hour and 20 minutes. Let it cool in a pan set on a wire rack for about 15 minutes. Turn it over to the cake plate, loosen the sides of the spring form skillet and remove and the bottom. Peel the parchment paper. Dust with refined sugar and serve.