Peach Buttermilk Pound Cake Recipe

Peach Buttermilk Pound Cake is a rich, buttery dessert bursting with the sweet juiciness of ripe peaches. The addition of buttermilk ensures a tender crumb, while the peaches infuse the cake with a natural sweetness that makes every bite irresistible. Traditionally baked in a Bundt pan, this Southern-inspired cake is perfect for summer gatherings, potlucks, or simply as a comforting treat with a cup of coffee. Whether you use fresh, canned, or frozen peaches, this cake delivers a delightful balance of flavors and textures.

Ingredients

For the Cake

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• 2 cups chopped fresh or canned peaches (peeled if fresh, drained if canned)
• 1 tablespoon all-purpose flour (for tossing the peaches)

For the Glaze (Optional)

• 1 cup powdered sugar
• 2–3 tablespoons buttermilk or peach juice
• ¼ teaspoon vanilla extract

Instructions

Step 1: Preheat and Prep

1. Preheat your oven to 325°F (163°C).
2. Grease and flour a 10-inch Bundt or tube pan thoroughly. Set aside.

Step 2: Cream Butter and Sugar

3. In a large mixing bowl, cream together the softened butter and sugar using an electric mixer.
4. Beat until the mixture is light and fluffy—about 3–5 minutes.

Step 3: Add Eggs

5. Add the eggs one at a time, beating well after each addition.
6. Scrape down the sides of the bowl to ensure everything is evenly incorporated.

Step 4: Combine Dry and Wet Ingredients

7. In a separate bowl, whisk together the flour, baking soda, and salt.
8. In another small bowl, mix the buttermilk with vanilla and almond extract.
9. Alternately add the dry ingredients and buttermilk mixture to the batter, beginning and ending with the flour. Mix just until combined.

Step 5: Fold in Peaches

10. Toss the chopped peaches with 1 tablespoon of flour to prevent them from sinking.
11. Gently fold them into the batter using a spatula.

Step 6: Bake the Cake

12. Pour the batter into the prepared pan and smooth the top.
13. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
14. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack.

Step 7: Prepare the Glaze (Optional)

15. Whisk together the powdered sugar, buttermilk or peach juice, and vanilla until smooth.
16. Drizzle over the cooled cake for a sweet finish.

Step 8: Serve and Enjoy

17. Let the glaze set for 10 minutes before slicing.
18. Serve and enjoy the fruity, buttery goodness!

Tips for the Perfect Peach Buttermilk Pound Cake

• Use fresh peaches for the best flavor, but canned or frozen work well too.
• Room temperature ingredients ensure a smooth batter.
• Don’t overmix to keep the cake tender.
• Store leftovers in an airtight container at room temperature for up to 3 days.

This Peach Buttermilk Pound Cake is a comforting, flavorful dessert that’s perfect for any occasion. Whether you enjoy it with coffee or as a sweet treat, it’s bound to be a favorite! 🍑✨

For more variations, check out this recipe!