New Best Cake

Since there are so many peaches lying around (and by the way, they come from my cousin's garden, not mine), I needed to something quick to cut up and use the ripe ones. I started a bowl full of sugar and peaches for jam last night, and I also made this cake. It was delicious. I used the base from a recipe that I've made many times which came from The Wednesday Chef last year some time, but I added pureed peaches to it. Since it has relatively little butter and sugar, plus whole wheat flour, I don't mind letting the boys eat it for breakfast.




5 peaches, peeled, roughly chopped, and pureed in blender
1/4 cup (1/2 stick) butter
3 tablespoons dark brown sugar
3 tablespoons sugar
1 1/4 cup flour
3/4 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 cup buttermilk
1/4 cup plain yogurt
1 egg
1 teaspoon vanilla


Preheat the oven to 350 degrees. Lightly grease the baking dish. I used a 9 inch Pyrex dish.

Cream the butter and sugars until light and fluffy, about 3 minutes.

In a medium bowl, sift together the flours, baking powder, baking soda, salt, and spices. In a separate bowl, whisk the buttermilk, yogurt, egg and vanilla together.

Scrape down the sides of the butter bowl and alternately add the dry and wet ingredients; do not overmix. Gently fold in the pureed peaches.

Pour/spread into the baking dish and bake for 35 to 40 minutes.