Polish Housewife

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Ciasto Brzoskwiniowe (Peach Cake)

by 33 Comments

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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Ciasto Brzoskwiniowe (Peach Cake)

★★★★★ 5 from 3 reviews
  • Author: Polish Housewife
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Total Time: 55 minutes
  • Yield: 12 - 16 servings 1x
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Description

A simple, delicious cake topped with sliced peaches

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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

  1. Preheat oven to 350 F
  2. 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
  3. Combine dry ingredients and add to batter alternating with buttermilk and vanilla
  4. Pour into prepared (greased and dusted with flour or use baking spray) 9 x 13 inch pan
  5. Top with sliced peaches and bake for about 40 minutes, until a toothpick inserted comes out clean and top springs back when touched lightly
  6. Cool, lighty dust with powdered sugar before serving

Reader Interactions

Comments

  1. Elizabeth Beaudoin

    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.

    ★★★★★

    Reply

    • polishhousewife

      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.

      Reply

  2. Laurel

    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

    Reply

  5. Gina Somma

    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

    Reply

  6. Darlene Bazzoli

    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!

    Reply

  8. Patty Matiyew

    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.

    Reply

  9. Nancy Mansfield

    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.)

    ★★★★★

    Reply

  10. Nancy Mansfield

    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! 🙂

    Reply

  11. Laurrie

    How do you think this recipe would turn out using canned peaches? I’m asking because a few years ago, I canned up some sliced peaches with brandy…and this sounds like a really tasty way to start using those up!

    Reply

  13. Jolka

    Made your cake …had no buttermilk or fresh peaches so I used caned ones and 18% sour cream with a little milk lol
    The cake was a hit ! Many thanks
    Jolka

    ★★★★★

    Reply

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