Peach Buttermilk Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Peach buttermilk cake is a moist cake filled with fresh peaches and topped with a pecan and oat crumble. It's a fruit-forward dessert that balances tender cake with nutty texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/3 cup whole pecans
- 1/3 cup old-fashioned large-flake rolled oats
- 4 Tablespoons unsalted butter (cold, cut into 4 pieces)
- 6 medium fresh peaches (unpeeled)
- 1 cup unsalted butter (at room temperature or salted butter, reducing added salt below.)
- 1 cup white granulated sugar
- 2 large eggs
- 2 cups all-purpose flour (spooned and levelled)
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt (reduce to a pinch if using salted butter)
- 1/2 cup buttermilk (*see Notes for how to make your own buttermilk)
- 1 teaspoon vanilla
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 132mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 248mg
- Calcium
- 42mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 132MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.