Preheat your oven to 350° Fahrenheit. This step is crucial to ensure even cooking. While your oven heats, prepare your cake pan by lining an 8 or 9-inch round pan with parchment paper. This helps prevent sticking and makes for easy removal later.
Next, prepare the peaches. Slice all three peaches in half and remove the pits. Take one peach and chop it into small chunks, while the other two should be sliced thinly, no thicker than ¼ inch. This will allow them to bake beautifully and become tender in the oven.
In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together until evenly mixed. This dry mixture sets the foundation for your cake.
In another mixing bowl, whisk together the buttermilk, melted butter, eggs, and vanilla. Make sure the melted butter isn’t too hot to avoid cooking the eggs.
Now, gently add the dry ingredients to the wet mixture. Stir them together until just combined. Be careful not to overmix, as this can lead to a dense cake.
Once combined, gently fold in the chopped peach chunks into the batter. This step is where the cake gets its burst of flavor!
Pour the batter into your prepared pan, smoothing the top with a spatula. Arrange the sliced peaches on top of the batter, pressing them in slightly. For an extra touch, sprinkle a tablespoon or two of sugar over the top. This will create a lovely, crunchy crust as it bakes.
Carefully place the cake in the middle rack of your preheated oven. Bake for 35 to 40 minutes, or until golden brown. To check for doneness, insert a toothpick or dry spaghetti noodle into the center of the cake. If it comes out clean, it’s done; if not, give it another 3 to 5 minutes.
Once your cake is done baking, remove it from the oven and let it cool in the pan for a few minutes. After that, transfer it to a wire rack to cool completely. Dust the top with powdered sugar before serving for a charming finish.
