Buttermilk Sheet Cake with Peaches and Blueberries

PREP: 15 mins

COOK: 60 mins

READY IN: 1 hr 15 mins

from: www.washingtonpost.com

Ingredients

• 16 tablespoons Butter unsalted, room temp, plus more to grease the pan

• 3 cups flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon Kosher salt or sea salt

• 2 cups sugar

• 3 eggs large, room temperature

• 1/2 teaspoon vanilla extract

• 1 cup buttermilk well shaken, full fat

• 3 peaches peeled, pitted, sliced 1/2 inch thick

• 1 cup blueberries fresh

Instructions

1. Preheat the oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper so the 2 shorter sides overhang a bit (for lifting the cake out of the pan). Grease the paper with a little butter.

2. Whisk together the flour, baking soda and salt in a medium mixing bowl.

3. Combine the 16 tablespoons of butter and the sugar in the bowl of a stand mixer, beat on medium speed, 3-4 minutes, until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition. Scrape down the side of the bowl from time to time.

5. Add the vanilla and the buttermilk and stir to combine.

6. On low speed, alternately add the flour mixture and the buttermilk mixture in two or three additions, ending with the flour, mixing until just barely incorporated.

7. Use a spatula to fold the batter a bit more by hand, scraping the bottom of the bowl. Place batter into prepared pan, smooth the top.

8. Arrange the peach slices on the top and scatter the blueberries evenly over the peaches.

9. Bake for about 1 hour, until cake is golden brown on the edges. During the baking, the batter will puff up over the fruit, once the cake cools, it will deflate a bit.

10. Transfer to a wire rack and cool completely in the pan. Lift the cake out using the parchment paper ends.