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
- Preheat your oven to 325°F (163°C).
- Grease and flour a 10-inch Bundt or tube pan thoroughly. Set aside.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer.
- Beat until the mixture is light and fluffy—about 3–5 minutes.
Step 3: Add Eggs
- Add the eggs one at a time, beating well after each addition.
- Scrape down the sides of the bowl to ensure everything is evenly incorporated.
Step 4: Combine Dry and Wet Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
- In another small bowl, mix the buttermilk with vanilla and almond extract.
- 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
- Toss the chopped peaches with 1 tablespoon of flour to prevent them from sinking.
- Gently fold them into the batter using a spatula.
Step 6: Bake the Cake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack.
Step 7: Prepare the Glaze (Optional)
- Whisk together the powdered sugar, buttermilk or peach juice, and vanilla until smooth.
- Drizzle over the cooled cake for a sweet finish.
Step 8: Serve and Enjoy
- Let the glaze set for 10 minutes before slicing.
- 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!