Taste Tested: Perfect Peach Cake

It’s the most wonderful time of the year…peach season is here again! This week, we’re celebrating with a simple dessert that shines the spotlight directly on our favourite fuzzy friends.


“When you work at a food-focused organization like OCTA, office discussions often revolve around questions such as ‘If you could only eat one (fruit) (vegetable) (type of meat) (type of cheese) for the rest of your life, what would it be?’ A�In the fruit category, I’ve got my pick locked up: peaches! A�For this recipe, we used a mix of ripe and nearly-ripe peaches (impatience is a virtue?), giving the cake a bit more texture and crunch. Either way, this rustic cakeA�(winner of Best Peach Recipe on Food52)A�is a crowd-pleaser!”

Perfect Peach Cake

Recipe: Perfect Peach Cake

We can’t wait to try this cake with some gorgeous Ontario plums…especially since our peach “snacking” baskets don’t stay full for long!


  • 3 ripe medium-sized Ontario peaches
  • 3/4 tsp freshly ground nutmeg
  • 1/4 cup crystalized ginger, finely chopped
  • 1 cup sugar
  • 6 TBSP Ontario unsalted butter, softened
  • 1 large Ontario egg
  • 1/2 cup Ontario buttermilk
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 1/2 cup almond flour (or finely ground almonds)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • Turbinado sugar (we used Bourbon Barrel Smoked Sugar from Rare Tea Cellar)


  1. Preheat the oven to 350F. Butter and flour a 9-inch cake pan.
  2. Cut the peaches into bite sized pieces. Toss the peaches with nutmeg and 2 tablespoons sugar. Try not to eat.
  3. Cream together the butter and remaining sugar with a wooden spoon or electric mixer.
  4. Add egg, buttermilk and extracts to the butter-sugar mixture and stir to incorporate.
  5. Combine the flours, ginger, baking powder, baking soda and salt. Add to bowl and stir (not too many times). A�Pour batter into cake pan.
  6. Press the peaches into the top of the cake – the more the merrier!
  7. Sprinkle turbinado sugar over the top.
  8. Bake for 10 minutes, then reduce the oven heat to 325F and bake for an additional 45 to 55 minutes, until a toothpick in the center comes out clean.
  9. Enjoy (preferably with whipped cream!)

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 8

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!

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