Butter Cake With Peaches

Published July 19, 2024

Recipe Overview

• Total Time: 1½ hours

• Prep Time: 15 minutes

• Cook Time: 1¼ hours

Ingredients

• 1¼ cups (283g) unsalted butter, softened to room temperature (65–70°F/18–21°C), cut into ½-inch cubes, plus extra for pan

• 3 cups (384g) all-purpose flour, plus extra for pan

• 1¾ cups (352g) granulated sugar, plus extra for sprinkling

• 2 teaspoons baking powder

• ¾ teaspoon kosher salt

• ½ teaspoon baking soda

• 2 large eggs, room temperature

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

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

Preparation Instructions

Step 1: Preheat & Prepare the Pan

Preheat the oven to 350°F (175°C). Butter a 9x13-inch (23x33cm) baking pan thoroughly, then dust with all-purpose flour. Tap out excess flour to ensure even batter distribution; this prevents sticking during baking.

Step 2: Cream Butter into Dry Ingredients

In a large mixing bowl, combine the flour, sugar, baking powder, salt, and baking soda. Add the softened butter cubes and beat on medium speed with an electric mixer for 2 minutes until the mixture resembles coarse, sandy crumbs. This "shortening" process creates the tender, crumbly texture key to a light butter cake.

Step 3: Incorporate Eggs & Yogurt

Add the room-temperature eggs one at a time, beating on low speed for 1 minute after each addition to ensure thorough integration. Next, pour in the whole-milk yogurt and beat on high speed for 3 minutes, scraping down the bowl sides periodically to prevent uneven mixing. The batter should be smooth and creamy. Gently fold in half the peach wedges to distribute flavor evenly.

Step 4: Assemble & Top the Cake

Transfer the batter to the prepared pan, spreading it evenly with a spatula. Arrange the remaining peach wedges on top in a single layer, then sprinkle generously with granulated sugar to caramelize slightly during baking.

Step 5: Bake to Perfection

Bake on the middle rack for 50–65 minutes. The cake is done when a toothpick inserted into the center emerges with moist crumbs (not wet batter) attached. Adjust baking time based on your oven’s accuracy (e.g., 50–60 minutes for a 350°F/175°C oven with no preheating issues).

Step 6: Cool & Store

Remove the pan from the oven and let the cake cool completely on a wire rack (30–45 minutes). Once cooled, store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week, allowing it to return to room temperature before serving for optimal texture.

Pro Tips (From Community Reviews & Professional Technique)

• Butter Softness: Cold butter clumps; melted butter creates a denser texture. Softening to room temperature ensures smooth, even incorporation.

• Mixing Tools: An electric hand mixer (as suggested in reviews) accelerates the sandy texture formation. For hands-off mixing, use a stand mixer with a flat beater or blend in a food processor for 30 seconds until sandy.

• Yogurt Flexibility: If using Greek yogurt, thin with 2 tablespoons milk per cup to mimic whole-milk yogurt’s consistency.

• Peach Selection: Ripe peaches (yielding slightly to pressure) offer maximum flavor. Unpeeled peaches add fiber and save time; simply wash and pit before slicing.

• Berry Enhancements: Substitute ½–1 cup of peaches with fresh berries (strawberries, blueberries, or raspberries) for a richer twist, though baking time may increase by 10–15 minutes.

• Oven Calibration: Ovens vary; use an oven thermometer to confirm 350°F (175°C). If your oven runs hot, reduce time by 5–10 minutes.

Reviews (Community Feedback)

• "I used an electric hand mixer for this. It really helped to get the sandy, coarse texture quickly. If I had fresh raspberries, I’d add them!"

• "Added 1 teaspoon of cardamom—game-changer! The cake is tender and aromatic."

• "Used Greek nonfat yogurt (thinned with milk) and it worked! Batter was thick, but done in 55 minutes. Great for ripe peaches."

• "Blended the batter in a Cuisinart for 30 seconds—it’s a breeze! I doubled the peaches, and the cake rose beautifully. A hit at dinner!"

• "Substituted peaches with mixed berries; baked 15 minutes longer. Spectacular with strawberry, blueberry, and raspberry."

Note: Adjust baking times and flavors based on personal preferences. Store leftovers in an airtight container for up to 3 days at room temperature.