Saturday, October 29, 2011

peach-plum buttermilk breakfast cake

I had seen a recipe for blueberry buttermilk cake a while back and knew it would be a great thing to take to our breakfast tailgate. Except that I wanted to use an in-season fruit and opted for peaches and plums.

It was super moist and delicious. The perfect amount of sweetness for a breakfast item. And I really liked the flavor of the peaches and plums. Since we enjoyed it at the tailgate, we just scooped it out of the pan with a spoon. :)

I still have a little buttermilk I need to use up. I'm either going to marinate some chicken or make some pancakes - two very different options! But here is how to make that yummy cake:

peach-plum buttermilk breakfast cake
1/2 cup unsalted butter, room temp
zest of one lemon
1 cup sugar, plus a tablespoon for the top
1 egg, at room temp
1 tsp vanilla
1 3/4 cups flour
2 tsp baking powder
1 tsp salt
1 cup diced peaches
1 cup diced plums
1/2 cup buttermilk

Pre-heat the oven to 350*. Cream the butter, lemon zest and sugar until it's light and fluffy. Add the egg and vanilla and beat until it's well combined. Whisk together the flour, baking powder and salt. Add the dry ingredients to the wet a little at a time, alternating that with the buttermilk. Then, gently fold in the fruit.

Grease a 9" square baking dish and spread the batter into the pan. Sprinkle the top with a tablespoon of sugar. Bake for 35-45 minutes. Watch for the edges to brown and then test with a toothpick to check for done-ness. Cool for at least 15 minutes before serving.

You can use any fruit you think you'll like! Or make it into muffins instead of one large cake, just bake for less time - obviously. You can also double the recipe for a 9x13" pan and bake that for about 55 minutes.

This is a great thing to make during the holidays when you have company. I made ours the night before since we were heading to the tailgate at 7am. You can make a couple and have them ready for your visitors in case they wake up before you roll out of bed. :)

I hope you try and enjoy this recipe!

xoxo, christa


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