Description
A rich and moist Peach Buttermilk Pound Cake featuring juicy peaches and a tender crumb, perfect for summer gatherings or cozy desserts.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk, room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 cups chopped fresh or canned peaches
- 1 tbsp all-purpose flour (for tossing the peaches)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tbsp buttermilk or peach juice
- 1/4 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3–5 minutes.
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
- In a separate bowl, whisk together the flour, baking soda, and salt. In another bowl, combine buttermilk with vanilla and almond extract.
- Alternately add the flour mixture and buttermilk mixture to the batter, starting and ending with the flour. Mix just until combined.
- Toss the chopped peaches with 1 tbsp flour and fold them gently into the batter.
- Pour the batter into the prepared pan, smooth the top, and bake for 75–85 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Optional: Mix powdered sugar, buttermilk or peach juice, and vanilla to make a glaze. Drizzle over the cooled cake.
Notes
- Use ripe, fresh peaches for best flavor, or well-drained canned peaches if out of season.
- Tossing peaches in flour helps keep them from sinking during baking.
- Let cake cool fully before glazing to prevent glaze from melting off.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg