If you are searching for a dessert that captures the bright, juicy sweetness of peaches with the tender, moist crumb of a classic southern cake, look no further. This Peach Buttermilk Pound Cake Recipe is a sensational way to celebrate summer flavors all year round. The marriage of rich butter, tangy buttermilk, and luscious peaches creates a slice of pure happiness you’ll want to share with every friend and family member. Whether you serve it at a backyard gathering or enjoy it with your afternoon coffee, this cake is sure to become a beloved favorite that brings warm smiles and satisfied sighs.
Ingredients You’ll Need
These ingredients are simple staples that come together beautifully to create that perfect balance of flavor, texture, and irresistible aroma. Each element plays its part: butter for richness, buttermilk for tenderness, and fresh peaches for a burst of sunshine.
- Unsalted butter (1 cup, softened): Provides a creamy base that makes the cake moist and flavorful without added saltiness.
- Granulated sugar (2 cups): Sweetens the cake while helping to create a tender crumb and a slight caramelized crust.
- Large eggs (4): Bind the ingredients together and add structure, contributing to the dense, pound cake texture.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with warm, aromatic notes that complement the peaches.
- All-purpose flour (3 cups): The foundation that gives the cake body and allows it to hold shape perfectly.
- Baking soda (1/2 teaspoon): Helps the cake rise gently and balances the acidity of the buttermilk.
- Salt (1/2 teaspoon): Just a pinch to amplify all the sweet flavors and keep everything balanced.
- Buttermilk (1 cup): Adds a lovely tang and moisture that makes every bite tender and soft.
- Fresh or canned peaches (2 cups, peeled and chopped): The star of the show, bringing juicy sweetness and a splash of color; toss with a tablespoon of flour to prevent sinking.
- Flour for peaches (1 tablespoon): Keeps the peaches suspended throughout the batter so each bite has a fruit surprise.
- Optional Glaze: Powdered sugar (1 cup) mixed with 2–3 tablespoons of peach juice or milk to add a glossy, sweet finish.
How to Make Peach Buttermilk Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F. Greasing and flouring a 10-inch Bundt pan ensures the cake releases smoothly after baking, giving you those beautiful ridges that make pound cakes look so classic and inviting.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. This step, taking about 3 to 5 minutes, is crucial for building the cake’s airy texture. The air incorporated here will create a tender crumb that melts in your mouth.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This gradual process helps maintain the smooth texture without curdling. Stir in the vanilla extract for that subtle sweetness and warmth that complements the peaches perfectly.
Step 4: Combine Dry Ingredients Separately
Whisk together the flour, baking soda, and salt in a separate bowl. This ensures even distribution of the leavening and seasoning elements, which is essential for the cake rising evenly and tasting balanced.
Step 5: Alternate Dry Ingredients and Buttermilk
Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. This technique helps prevent overmixing while keeping the batter silky and smooth.
Step 6: Fold in the Peaches
Toss the chopped peaches with the tablespoon of flour to keep them from sinking and gently fold them into the batter. This step guarantees luscious pockets of peach throughout each slice, bursting with extra flavor and juiciness.
Step 7: Bake Your Cake
Pour the batter evenly into the prepared Bundt pan and smooth out the top. Bake for 60 to 70 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
Step 8: Optional Glaze
Whisk together powdered sugar with peach juice or milk until smooth, then drizzle over the cooled cake. This glaze adds a shimmering touch of sweetness and a subtle peach flavor that turns slices into showstoppers.
How to Serve Peach Buttermilk Pound Cake Recipe
Garnishes
Fresh peach slices, a sprig of mint, or a dollop of whipped cream are all stunning ways to garnish your cake. These accents add an extra pop of freshness and elevate the presentation, making your Peach Buttermilk Pound Cake Recipe look as irresistible as it tastes.
Side Dishes
This cake pairs exceptionally well with a scoop of vanilla ice cream or a spoonful of peach compote for an indulgent dessert experience. For a brunch, consider serving alongside creamy yogurt or a cup of rich coffee for a comforting balance.
Creative Ways to Present
For a special occasion, serve this cake sliced and stacked with alternating layers of fresh peaches and whipped mascarpone. Alternatively, cut into small squares for charming bite-sized treats perfect for afternoon tea or parties. The versatility of this cake ensures it fits beautifully into any occasion.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. This keeps the cake moist and fresh, allowing the flavors to deepen and meld deliciously over time.
Freezing
You can freeze slices individually wrapped in plastic and foil for up to 3 months. Thaw the cake gently at room temperature or in the refrigerator to preserve its tender texture and juicy peach bits.
Reheating
Warm a slice briefly in the microwave for about 15 seconds or in a low oven for 5 to 10 minutes. This revives the softness of the cake and brings out the buttery aroma, making it taste freshly baked all over again.
FAQs
Can I use frozen peaches for this Peach Buttermilk Pound Cake Recipe?
Absolutely! Just make sure to thaw and drain the peaches well to avoid adding excess moisture that could alter the cake’s texture. Tossing them with flour before folding into the batter also helps keep them evenly distributed.
What if I don’t have buttermilk on hand?
You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for about 5 minutes until slightly curdled. This homemade version gives the same tangy effect needed for the cake.
Is it possible to make this recipe dairy-free?
Yes, swap out the butter with a vegan butter alternative and use a plant-based milk mixed with vinegar to mimic buttermilk. The texture might be slightly different but should still be delightful and moist.
Can I add spices like cinnamon or nutmeg?
Definitely, adding a pinch of warm spices such as cinnamon or nutmeg enhances the flavor profile beautifully and adds a cozy touch that pairs wonderfully with peaches.
How do I know when the cake is done?
Insert a toothpick into the center of the cake near the 60-minute mark. If it comes out clean, your Peach Buttermilk Pound Cake Recipe is perfectly baked. If there is batter sticking to it, bake for a few more minutes and check again.
Final Thoughts
There is something wonderfully comforting about a homemade peach pound cake that tastes like sunshine. This Peach Buttermilk Pound Cake Recipe brings together simple ingredients to create something truly special and memorable. I can’t wait for you to try it, share it, and fall in love with it just like I have. Happy baking and even happier eating!
Print
Peach Buttermilk Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
A moist and flavorful Peach Buttermilk Pound Cake perfect for showcasing fresh summer peaches. This classic Southern American dessert features tender crumb from buttermilk and a rich buttery base, gently studded with juicy peaches and optionally topped with a sweet peach glaze.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 cups fresh or canned peaches, peeled and chopped (drained well if canned)
- 1 tablespoon flour (to toss with peaches)
Optional Glaze
- 1 cup powdered sugar
- 2–3 tablespoons peach juice or milk
Instructions
- Prepare the Pan: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan to prevent sticking and prepare for baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes. This process incorporates air for a tender cake.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract to infuse flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute leavening agents and seasoning.
- Alternate Adding Dry Ingredients and Buttermilk: Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Prepare Peaches: Toss the chopped peaches with 1 tablespoon of flour to prevent them from sinking during baking. Gently fold the peaches into the batter with care to preserve their shape.
- Fill Pan and Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely, ensuring even cooling and preventing sogginess.
- Prepare the Glaze (Optional): Whisk powdered sugar with peach juice or milk until smooth. Drizzle over the cooled cake to add a sweet, fruity finish.
Notes
- For best flavor, allow the cake to rest overnight so the flavors can meld beautifully.
- You can substitute frozen peaches that are thawed and drained if fresh are not available.
- Add a pinch of cinnamon to the batter for a warm, spiced note if desired.
