Ingredients
2 cups all-purpose flour
2 1/2 teaspoon teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (see notes below)
1 tablespoon lemon juice
1/2 cup neutral-tasting oil
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond baking emulsion (optional – see notes)
1 teaspoon lemon zest
2 tablespoons sour cream (non-dairy or dairy will work fine)
2 cups ripe peaches peeled, pitted, and sliced or chopped (see notes)
Instructions
- Preheat oven to 350º F (180º C). Line a 9-inch springform pan or cake pan with parchment paper and lightly grease with baking spray.
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a mixing bowl, whisk together buttermilk, lemon juice, oil, sugar, vanilla extract, almond emulsion (if using), lemon zest and sour cream.
- Add wet ingredients to the dry ingredients; mix to combine.
- Fold in three-quarters of the peaches. Spread the batter into the prepared cake pan.
- Add the remaining peaches on top.
- Bake for 50 – 60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool on wire rack for 20 minutes, then run a thin metal spatula or a knife to gently loosen the edges and free them from the pan before unmolding.
- After baking, let cool to room temperature. Unmold onto a serving dish.
- When you are ready to serve, dust confectioners’ sugar on top, if desired.
Storing: Keep the cake in an airtight container at room temperature for up to 3 days.
Buttermilk: Make dairy-free buttermilk by mixing an unflavored, unsweetened variety of non-dairy milk with vinegar. Soy and oat milk have the best consistency and neutral flavors. For the vinegar, use apple cider vinegar or white distilled vinegar. Radio: 1 cup of plant-based milk + 1 tablespoon of vinegar. Mix in a bowl, stir, and let it sit for 5-10 minutes. The milk will be slightly thickened, and you will see small curdled bits. That’s okay!
SOURCE: mommyshomecooking.com
