Ingredients
Scale
- 1 cup rye flour
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2 ripe peaches, peeled and diced
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.
- Whisk rye flour, all-purpose flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk, mixing until just combined.
- Fold in diced peaches. Pour batter into prepared pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- For best results, use fresh peaches.
- Store leftovers in an airtight container for up to 3 days.
- Dust with powdered sugar before serving if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg