Ciasto Brzoskwiniowe (Peach Cake) is just one of the many peach recipes I’ve made this week after picking about 5 pounds of peaches from our Desert Gold peach tree last Sunday. This variety ripens early and does well in the desert. The peaches are on the small side, but thet are so juicy and absolutely delicious. I’ve whipped up a peach cocktail and a peach barbecue sauce, and I’m not out of peaches yet!
I don’t know about you, may it depends on where one lives, but I’d gotten to the point where I’d stopped buying fresh peaches. I was just so tired of getting home with fruit that was so far from ripe and had no flavor at all. It seemed like baking with canned or frozen peaches was just more of a sure thing. You can imagine how happy I was to find I could grow peaches in Zone 9. I’ve taken to tieing paper lunch bags around the peaches about the time the birds become interested. It protects them for the last week or two while they ripen on the tree. I’m happy to share, but this seems to be the only way to insure that we get a few. I’m sure the birds went through more than an equal amount.
This is a pound cake like recipe, buttery but with a fluffly light texture, topped with sliced peaches. I made sort of a lattice pattern, but you can do whatever you like. Circles, lines, concentric squares. Like most Polish desserts, it’s not too sweet and emphasizes natural flavors, a nice treat after a meal or with a cup of tea or coffee. If you find some yummy ripe peaches, try making Ciasto Brzoskwiniowe (Peach Cake). You won’t be disappointed!
Smacznego!
Lois
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A simple, delicious cake topped with sliced peaches
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk, (or 1 teaspoon vinegar and milk to make 1/2 cup)
- 1 teaspoon vanilla
- 2 cups peeled and sliced peaches
- powdered sugar
Instructions
- Preheat oven to 350 F
- Beat butter, add sugar and bear for a couple of minutes, add eggs one and a time and beat until light and fluffy, another 3 – 5 minutes
- Combine dry ingredients and add to batter alternating with buttermilk and vanilla
- Pour into prepared (greased and dusted with flour or use baking spray) 9 x 13 inch pan
- Top with sliced peaches and bake for about 40 minutes, until a toothpick inserted comes out clean and top springs back when touched lightly
- Cool, lighty dust with powdered sugar before serving
Hi Lois
I have tried a similar dessert but will give yours a try as you always have yummy recipes. Lucky you growing your own fruit….I can imagine the taste right off the tree. Unfortunately, with our harsh climate here in Ottawa, peaches are hard to grow so I buy mine in August when they come up from the Niagara and can them. I have used my own canned ones but make sure to towel them off before incorporating them into the recipe as I learned a lesson when I didn’t and the dough was soggy around the peach slices….certainly not as good as fresh but on a cold January day is reminds us that warmer days will come back. Thank you again.
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Sounds like a wonderful treat come January! I have a friend who lives in Pie Town, New Mexico, more of a tiny village rather than a town on the continental divide. When I visited her, I sampled peaches that she had ordered from Colorado or Wyoming. They were fabulous, before my tree, I thought I would need to get her source.
Wow, I wish we could grow peaches. Do you have to spray a lot? There’s nothing quite so delicious as a fresh juicy peach! Thanks
All we do is apply a citrus fertilizer 2 or 3 times a year.
Wow, that is so great. Here in East TN we have every bug known to man and they all want fruit. My mom is in Illinois and she gets peach borers that kill the whole tree. What state do you live in? Must be no evil bugs there!
We’re in AZ, Laurel. I think it’s too hot and dry for most bugs. We spent years in FL though, so I know what you mean about bugs and spraying.
My husband would like for us to retire there. Now that I know this about peaches he might have a chance, LOL.
You have “baking powder” listed twice in the recipe. Please tell me what it should be.
Thanks for catching this, Bea. The 1/4 teaspoon should have been baking soda. I’ve just corrected it. 🙂
This looks delicious, and it’s almost peach season here in Tucson!
Hi. Thank you for sharing your recipe!
I am about to make it with store bought peaches unfortunately!
I wanted to ask : on the ingredients it says to use 1/2 C of Buttermilk, but if not available to use 1 ts of vinegar and milk to make it a Cup. How come it’s only Half cup for Buttermilk and One Cup If using milk?
Thank you
GS
Should be 1/2 cup, typo on my part.
Wow, we moved to AZ five years ago and I never thought about planting a peach tree! Wonderful idea and looks like a wonderful cake!
Well, howdy, neighbor! Desert Gold is a good variey. There may be others that do well in the desert.
Thank you for sharing! Blessings.
My pleasure, Sue! Blessings on you too. ❤️
Hi. Made this cake today. When I removed it from the oven, the sliced peaches were still on the top of the batter. Since your photo shows the peaches down within the cake, can you tell me why this would happen to me? I am extremely disappointed to say the least. Please help. Thank you.
How was the cake in general, Patty, did it rise nicely?
The cake was excellent and yes, it did rise very nicely. Was wondering if I sliced the peaches too thin? Also wondering when I make it again if I could chop the fresh peaches and mix them right into the batter?
Yes, I think you could add chopped peach. A tip on adding fruit in response to your other comment.
The cake was delicious. Wondering if I could chop up some fresh peaches and mix them right into the batter? Do you think this would work?
I think you could add fruit to the batter, Pat. Sometimes it will all sink to the bottom. I’ve heard of dusting the fruit with flour to help it stay suspended in the batter.
I have too many ripe Jersey peaches, so your cake recipe is just what I need! I made it yesterday and took it to dinner with friends. There wasn’t a crumb left! Everyone loved it. Like Patty, who commented above, my peaches didn’t sink into the cake like your picture either, but there was no disappointment here…they were completely cooked and looked beautiful, just a little different. The cake is not super thick, so the ratio of sweet peaches to yummy cake is perfect. The cake has a nice, soft crumb and lovely flavor. I’m going to dinner at different friend’s house tonight and will make another one to take there. It was that good!
Thanks for the yummy recipe! 🙂
(BTW, I used Saco brand powdered buttermilk. It’s perfect for things like this where I need just a little buttermilk.)
★★★★★
I’m so happy to hear you all enjoyed it! And thanks for mentioning the buttermilk powder. I had a can at one time and it was very handy for baking.
I’m back again this week! Recipe was such a hit that I wanted to make it for this week’s company. (Lots of entertaining goes on at my house! Yum, but my pants are getting tight! LOL) Local peaches are gone from my market, but plums were still around, so I figured one stone-fruit vs. another, why not try it! With plums it was also excellent. This time the fruit sank under the batter more like your picture. I used eggs from the local farmer’s market, which were a tiny bit bigger than what I get at the supermarket. I’m thinking that may have made the difference…the batter was the tiniest bit less firm when I put it in the pan. Either way, this recipe is in my permanent repertoire! Thanks again for sharing it.
Also, I went to your link of Polish merchandise. I got my Polish MIL the Periogie Queen sweatshirt and the ‘Never underestimate the power of a Polish woman’ t-shirt for MIL’s b-day. She is a hard person to buy for, but she was THRILLED with these!! Thank you for the link…I never would have thought to look for these had I not seen it.
I can’t wait until tonight’s party, so people can enjoy being together and eating the plum cake. I also can’t wait until tomorrow so I can look at more of your recipes! 🙂
Great news!