Fresh Peach Sheet Cake

For those hot summer days when making a cake to be turned out of its pan onto a serving plate and frosted is just too much effort, or when you need a cake that's easy to transport to a picnic or potluck, try my little fresh peach sheet cake. If peach season has ended where you are, use frozen peach slices.

Of course, you can use other fruits. Or even no fruits at all because this tender butter cake is perfectly delicious on its own or with a thin layer of icing. 

The only special equipment required is a 13x9x1-inch quarter sheet pan. If you need to serve a crowd, just double the recipe and bake it in an 18x13x1-inch half sheet pan. Served right from the pan, it's perfect for any large casual party. I love my quarter sheet pans and need to order a couple more.

This is my last post about peaches until next year, I promise! Summer fruit is the only thing I'm going to miss about summer! How about you?

Fresh Peach Sheet Cake

(Makes 13x9x1-inch quarter-sheet, 16 servings)

3 medium freestone yellow peaches

2/3 cup (5.33 fluid ounces/158 ml) buttermilk (or milk with 2 teaspoons cider vinegar stirred in and left standing for 5 minutes)
2 large eggs
1 1/4 dip-and-sweep cups (6.25 ounces/177 grams) unbleached all-purpose flour
3/4 cup (5.25 ounces/149 grams) sugar
2 teaspoons baking powder
1/2 teaspoon salt
7 tablespoons (3.5 ounces/99 grams) unsalted butter, room temperature
3/4 teaspoon vanilla extract
1/8 to 1/4 teaspoon (but no more!) almond extract
1 1/2 teaspoons sugar mixed with 1/4 teaspoon cinnamon

1 Preheat oven to 350F/180C/Gas4. Spray a 13x9x1-inch quarter-sheet pan with cooking spray. Scrub peaches, no need to peel, cut in half and then cut each half into 8 wedges. In small bowl (I use a 2-cup glass measure) beat together buttermilk and eggs.

2 In medium mixing bowl, combine flour, sugar, baking powder and salt; with electric mixer on low speed, mix for 1 minute to blend (it takes the place of sifting). Add the softened butter and extracts. Mix on low speed until combined. Mix on medium speed for 1 1/2 minutes. Beat in the egg mixture in three batches, beating for 20 seconds after each addition. 

3 Pour into prepared pan. Place the peach wedges in 4 rows* of 9 to 12 in the batter. Sprinkle the cinnamon-sugar over the peach slices. Bake for about 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack. (I should have left this one in for 35 minutes; it's a bit pale.)

* Or you can, of course, just put them on there any old which way!

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Jean