Ingredients

The following ingredients have 10 Servings
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/3 cup whole pecans
  • 1/3 cup old-fashioned large-flake rolled oats
  • 4 Tbsp unsalted butter (cold, cut into 4 pieces)
  • 6 medium fresh peaches (unpeeled)
  • 1 cup unsalted butter (at room temperature or salted butter, reducing added salt below.)
  • 1 cup white sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt (reduce to a pinch if using salted butter)
  • 1/2 cup buttermilk (*see Notes for how to make your own buttermilk)
  • 1 tsp vanilla

Instruction

  • To make the crisp topping: Combine all the ingredients in a food processor and process until the mixture resembles coarse crumbs. Remove to a bowl and place in the fridge while you make the cake.
  • Preheat the oven to 350F and grease a 10-inch springform pan. Place the springform pan on a baking sheet and set aside.
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  • In a large bowl with an electric mixer or the bowl of a stand mixer with a paddle attachment, cream the butter and sugar together until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add the flour mixture, alternately with the buttermilk and mix until combined. Add the vanilla and mix to combine.
  • Spoon half of the batter into the prepared cake pan. Cut wedges from 3 of the peaches (about 1/2-inch thick at the outer side) and scatter in a single layer over the batter. Top with the remaining batter, then similarly cut wedges from the remaining 3 peaches and scatter on top. Sprinkle top with the crisp topping mixture. Using a fork, gently move the peach slices, pushing them up slightly, so they peek out of the top of the cake here and there.
  • Bake in preheated oven for about 60 minutes, or until the top is dry and the edges are golden and pulling away from the side of the pan. Test the centre of the cake with a skewer to make sure it is set.
  • Remove from oven and let cool in the pan on a cooling rack for 5-10 minutes, then remove the outer ring and allow to cool completely or enjoy slightly warm.