Peach Buttermilk Pound Cake Recipe

This Peach Buttermilk Pound Cake is a Southern-inspired delight that combines the creamy tang of buttermilk with the sweet juiciness of ripe peaches. The result is a moist, tender crumb that’s simply irresistible. Traditionally baked in bundt form, it’s the perfect centerpiece for brunch, potlucks, or any summer gathering. Whether you use fresh, canned, or frozen peaches, this cake offers an explosion of fruity flavor wrapped in a rich, buttery base.

Ingredients:

For the Cake:

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

For the Glaze (Optional):

• 1 cup powdered sugar
• 2–3 tbsp buttermilk or peach juice
• ¼ tsp 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 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 tbsp 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: 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.

Variations:

• Peach Bourbon Pound Cake: Add 2 tbsp bourbon to the batter and replace 2 tbsp of buttermilk with peach juice or bourbon for a rich, Southern twist.
• Peach Upside-Down Pound Cake: Line the bottom of the pan with peach slices and brown sugar before adding the batter.
• Peach Raspberry Combo: Mix in ½ cup of raspberries for a tart contrast to the sweet peaches.
• Gluten-Free Option: Use a 1:1 gluten-free baking flour blend.

This Peach Buttermilk Pound Cake is a comforting bake that brings people together and keeps them coming back for seconds (and thirds!). You can find more details here. Happy baking! 🍑✨