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Summer Cake

Makes one 9-inch cake


  • 1 cup unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 3/4 cup unbleached cane sugar
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 egg
  • 1/2 cup buttermilk
  • 2 peaches, sliced into wedges
  • Heaping 1/2 cup fresh blueberries
  • 2 tablespoons turbinado sugar, for topping
  • pinch cinnamon


Preheat oven to 400˚ F.

  1. Butter and flour cake pan.
  2. Whisk together the flour, baking powder, baking soda, and salt.
  3. Cream butter with sugar until light and fluffy. Add egg, vanilla, lemon zest, and beat in buttermilk.
  4. Gently stir in the flour until just combined and pour batter in prepared cake pan.
  5. Arrange the peaches on top, scatter the fresh blueberries, and finish with a dusting of turbinado sugar and a pinch of cinnamon.
  6. Bake for about 25 minutes or until a tester comes out
  7. clean. Let cool slightly before removing from cake pan.


Hudson Valley Restaurant Week is back this April 8-21!