Peach Crisp Buttermilk Cake Food

PEACH CRISP BUTTERMILK CAKE

Steps:

• To make the crisp topping: Combine all the ingredients in a food processor and process until the mixture resembles coarse crumbs. Remove to a bowl and place in the fridge while you make the cake.
• Preheat the oven to 350F and grease a 10-inch springform pan. Place the springform pan on a baking sheet and set aside.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In a large bowl with an electric mixer or the bowl of a stand mixer with a paddle attachment, cream the butter and sugar together until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add the flour mixture, alternately with the buttermilk and mix until combined. Add the vanilla and mix to combine.
• Spoon half of the batter into the prepared cake pan. Cut wedges from 3 of the peaches (about 1/2-inch thick at the outer side) and scatter in a single layer over the batter. Top with the remaining batter, then similarly cut wedges from the remaining 3 peaches and scatter on top. Sprinkle top with the crisp topping mixture. Using a fork, gently move the peach slices, pushing them up slightly, so they peek out of the top of the cake here and there.
• Bake in preheated oven for about 60 minutes, or until the top is dry and the edges are golden and pulling away from the side of the pan. Test the centre of the cake with a skewer to make sure it is set.
• Remove from oven and let cool in the pan on a cooling rack for 5-10 minutes, then remove the outer ring and allow to cool completely or enjoy slightly warm.

PEACH BUTTERMILK CAKE

Steps:

• Preheat oven to 400°. Spray a 10-inch cast-iron skillet with cooking spray.
• In a medium bowl, stir together peaches, ½ cup granulated sugar, and cornstarch.
• 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.
• 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.

PEACH BUTTERMILK CAKE

Steps:

• Preheat oven to 400 degrees with rack in middle. Butter and flour a 9-inch round cake pan.
• Whisk together flour, baking soda, baking powder and salt in a bowl and set aside.
• In another bowl, beat butter and 2/3 cup of sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes. Beat in vanilla and egg.
• At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter cake pan, smoothing out the top. Scatter peach chunks evenly over batter; sprinkle with remaining 1 1/2 tablespoons sugar.
• Bake until the cake is golden and a tester/toothpick inserted into center comes out clean, about 20-25 minutes (20 minutes for 6"). Top will have delicate crunch from sugar topping. Cool in the pan for 10 minutes. Invert onto a rack, then back onto pretty plate before serving, if desired. Good slightly warm.
• Makes one 9 inch cake, or 2 6" cakes.

FRESH PEACH CRISP

Steps:

• Place sliced peaches in a mixing bowl.
• Mix together 1/2 cup of the flour, 1/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl.
• Place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside.
• Combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
• Sprinkle mixture evenly over peaches in dish.
• Bake in a preheated 375 degree (Fahrenheit) oven for 45 minutes or until golden brown.
• Spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream.