before i talk about this delicious, incredible, heavenly cake, i want to make it very clear that i do not like fruit in my dessert. i'd choose a slice of chocolate cake over apple pie, i loathe the combination of chocolate and orange, and i cringe every time i see a dessert menu and read that an otherwise perfect dessert is accompanied by a berry compote. but as i flipped through the pages of Food Network magazine, i saw this cake and literally stopped breathing for a second. two days later, i found myself upstate, with family and friends watching me pull this cake out of the oven. the buttermilk cake base was perfectly vanilla-y. it was moist and light, yet crumbly, almost like the texture of cornbread. the topping was incredible- the fresh peaches soaked up the salted caramel, but managed to keep some of their bite while still absorbing the sweet and salty flavors of the caramel. a sprinkling of crunchy sea salt really puts it over the top. this cake was amazing, even for me, the hater-of-fruit-in-dessert. i am begging you to go make this immediately.
ingredients:
cooking spray
1 & 3/4 cup of sugar
1 tsp of salt
4 peaches (sliced into 1/2 inch pieces)
1 & 3/4 cups of flour
1 tsp of baking powder
1/2 tsp of baking soda
1 stick of unsalted butter (softened)
2 eggs
1 tsp of vanilla extract
1 cup of buttermilk
course sea salt to sprinkle
recipe:
-preheat the oven to 375 degrees
-spray a square 9-inch pan cake pan with cooking spray
-combine 3/4 cup of sugar and 1/2 tsp salt with 1 & 1/2 tbsp of water in a medium saucepan. stir until mixture resembles wet sand (like this)
-cook this mixture over medium-high for 5 minutes, or until light amber, gently swirling the pan (NOT STIRRING). immediately pour caramel into the sprayed cake pan and quickly place peach wedges in rows (because the caramel will harden)
-place the pan aside, and combine the flour, baking powder, baking soda, and 1/2 tsp of salt in a bowl
-beat butter and 1 cup of sugar with a mixer on medium-high for 3 minutes- the goal is light and fluffy. then add one egg, beat, and repeat with the other egg. next, add the vanilla extract
-with the mixer on low, add 1/3 of the flour mixture and mix, then 1/2 of the buttermilk, and then another 1/3 of the flour, and then the other half of the buttermilk, and finally add the last 1/3 of the flour mixture and stop mixing as soon as everything is incorporated
-taste batter-because its delicious- then pour it over the peaches and caramel, and spread it evenly
-bake cake for 50 minutes, or until a toothpick comes out clean. it may be necessary at the 35 minute mark to cover the cake with foil to avoid it browning too much
-after the cake comes out of the oven, let it sit for 20 minutes, then flip it onto a plate and let it cool
-once cool, sprinkle it with tons of course sea salt, and serve!
(recipe from Food Network Magazine)
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