Peach Buttermilk Slab Cake with Sugary Crust Top
My husband came home from the farmers market with an absurd amount of peaches, the kind of haul where you look at the bag and immediately know a few of them aren’t making it to the fridge as is. Peak peach season only lasts so long, so it felt like a right of passage to turn some of them into a cake instead of just eating them straight over the sink, which was also happening.
I wanted something we could actually snack on all week, not a fussy dessert that gets one slice and then sits under plastic wrap looking sad. So this turned into a buttermilk slab cake, peaches folded in throughout instead of just on top, with a sugar crust that bakes up thin and crackly and if you so choose, I would spread a little honey butter over top while it’s still warm, or pair it with a bowl of vanilla ice cream. It’s really a choose your own adventure type of cake. It’s soft, it’s a little tangy from the buttermilk, and it tastes like summer in a dish. We went through this pan in about four days and I already know we’re making it again before peach season is over.
Why This Cake Works
The buttermilk does a lot of the heavy lifting here, it keeps the crumb tender and gives the cake a little tang that balances out all the sugar. Layering the peaches into the batter instead of just scattering them on top means every slice gets fruit running through it, not just across the surface. And that sugar crust on top isn’t just for looks, it bakes into this thin, crackly layer that gives you a little crunch before you hit the soft cake underneath.
Bake this one in a ceramic or stoneware dish if you have it. It holds heat more evenly than a plain metal pan, which matters here since you’re watching for that balance between a caramelized top and a fully baked center.
Peach Buttermilk Slab Cake Recipe
Cake:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon finely grated lemon zest
- 3/4 cup full-fat buttermilk, room temperature
Peaches:
- 4 ripe peaches
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon juice
- 1/4 teaspoon cinnamon, optional
- Tiny pinch of salt
Sugar Crust:
- 3 tablespoons granulated sugar
- 1 tablespoon of brown sugar
Instructions
- Preheat oven to 350°F. Butter a 9×13 baking dish and line the bottom with parchment paper.
- Cut the peaches into roughly 1/2-inch slices or chunks. Peel half of the peaches if you want especially soft, jammy pieces throughout the cake. Toss the peaches gently with 2 tablespoons sugar, 1 tablespoon flour, lemon juice, cinnamon, and a tiny pinch of salt. Let sit for 10 minutes.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using a stand mixer or hand mixer beat the softened butter and 1 cup of sugar on medium-high for 3 to 4 minutes, until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Scrape down the bowl, then mix in the vanilla and lemon zest.
- Add the flour mixture in 3 additions, alternating with the buttermilk in 2 additions. Mix on low just until combined. Don’t overmix.
- Spread about two-thirds of the batter into the prepared pan. Scatter about two-thirds of the peaches over the batter, then dollop the remaining batter over the top. Arrange the remaining peaches across the surface.
- Sprinkle the entire top evenly with 3 tablespoons granulated sugar + 1 tablespoon of brown sugar. This creates a thin, crackly sugar crust as it bakes. If you don’t have brown sugar, you can use 4 tablespoons of sugar.
- Bake for about 45 to 50 minutes. Start checking around 40 minutes. The top should be golden, the peaches caramelized, and a toothpick inserted into the cake portion should come out with a few moist crumbs. If the top is browning too fast before the center is done, loosely tent with foil.
- Let cool for at least 20 to 25 minutes before slicing. Serve warm or at room temperature.
Tools I Used
- Mixing bowl
- Hand mixer or stand mixer
- Whisk
- Silicone spatula
- Pairing Knife
- 9×13 baking dish
- Parchment paper
A Few Notes From My Kitchen
Save this one for peak peach season, the riper and juicier your peaches are, the better this cake turns out. If your peaches are a little firm, give them the full 10 minutes to sit with the sugar and lemon juice, it helps draw out some of the juice and softens them slightly before they go into the oven.
This cake keeps well on the counter, covered, for a few days, and it tastes even better on day two once everything settles. If you want to switch it up, nectarines work just as well as peaches here, and a handful of blueberries tossed in alongside the peaches is a nice variation once you’ve made the original a few times.
-Kelsey
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