Peachy Keen Buttermilk Cake
adapted from Gourmet, June 2009

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 stick unsalted butter, softened
• 2/3 cup plus 1 1/2 tablespoons sugar, divided
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1/2 cup well-shaken buttermilk
• 1 large or 2 small peaches, peeled and cut into small chunks

Directions

1. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda and salt in a bowl, and set aside.
3. In another bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes. Beat in vanilla and egg.
4. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing out the top. Scatter peach chunks evenly over the batter and and sprinkle with the remaining 1 1/2 tablespoons sugar.
5. Bake until the cake is golden and a cake tester or toothpick inserted into center comes out clean, about 25 to 30 minutes. Cool in the pan for 10 minutes. Then, turn out onto a wire rack until just warm, about 10 to 15 minutes more. Invert onto a plate before serving.

Makes one single layer 9-inch cake.