Buttermilk Peach Cake {splurge}

We all have our anger triggers.  And I'm not just talking about "anger" on a surface level, such as petty annoyance or even something like road rage.   I'm referring to that goes-to-the-bone, fire-in-belly, chest-pounding anger.  The kind that makes you go from zero to sixty.  For some, they may be big, obvious situations such as being lied to or having a flat tire.  For others, they are the small, unexpected things...I have a friend who goes nuts when others cut in line.  I had a boyfriend who I knew never to tickle... As for me?  If you stick anything in my ear, I will break your finger.  Give me a wet willy, you'll see steam pipe out.  And although this has never happened to me, if I got rear ended by someone texting and driving, I'd imagine that I'd lose it more than anyone has ever lost it.

But other than that, I think I'm pretty cool.

Buttermilk Peach Cake {splurge}

What I'd like to put out into the world is that if one of my anger triggers goes off, I'd like cake.

This one will do.

Buttermilk Peach Cake
Buttermilk Peach Cake
Buttermilk Peach Cake

It has buttermilk, fresh fruit (whatever's in season can work) and is perfect with coffee or tea, morning or night.  It's my muscle and mind relaxer and it may just be yours too!

Buttermilk Peach Cake

Adapted from 101 Cookbooks

 INGREDIENTS: (makes one 11” round cake)

  • 2 ½ cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ cup fine-grain natural cane sugar
  • ½ teaspoon salt
  • zest of 1 lemon
  • 2 eggs
  • 1 cup buttermilk
  • ¼ cup butter, melted and cooled
  • 1 large peach, sliced into ¼” pieces
  • 1 tbsp. demerara sugar (or other large grain raw sugar)

-Preheat oven to 400 F˚.
-Grease one 11” ceramic tart pan with non-stick spray.

-In a large mixing bowl, combine the flour, baking powder, cane sugar, salt and lemon zest.
-In another mixing bowl, whisk together the eggs, buttermilk and cooled butter.
-Pour the wet ingredients into the dry ingredients and stir until just combined.

-Pour the batter into the prepared pan, pushing out toward the edges.
-Evenly spread the peaches over the batter, making a circular pattern, if desired.  Gently push the peaches into the surface.
-Sprinkle with the demerara sugar.
-Bake for 20-25 minutes until cake is set (or passes clean toothpick test), and top is light golden brown.