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
Scale
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.
