Description
Peach Buttermilk Pound Cake is a rich, moist dessert bursting with sweet peach flavor and a tender crumb thanks to the addition of buttermilk. It’s perfect for summer gatherings, afternoon tea, or served warm with a scoop of vanilla ice cream.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups fresh or canned peaches, chopped
- 1 tablespoon flour (for tossing peaches)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with dry ingredients. Mix just until combined.
- Stir in the vanilla extract.
- Toss chopped peaches with 1 tablespoon of flour to prevent sinking, then gently fold into the batter.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely before slicing.
Notes
- Use ripe, juicy peaches for the best flavor. If using canned, drain well and pat dry.
- For added flavor, add a pinch of cinnamon or nutmeg to the batter.
- Serve with whipped cream, glaze, or a dusting of powdered sugar.
- This cake freezes well—wrap tightly in plastic wrap and store for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: peach pound cake, buttermilk cake, summer dessert, southern cake, peach dessert