If you crave a dessert that captures the sweet, sunny essence of summertime with every bite, then this Peach Buttermilk Pound Cake Recipe is just what your kitchen needs. It’s rich and buttery, yet tender and moist, with juicy peaches folded lovingly into a tender crumb that melts in your mouth. Each slice is like a celebration of fresh peaches paired perfectly with the subtle tang of buttermilk, making this cake a standout crowd-pleaser at any gathering or a delightful treat to enjoy with a cup of tea on a quiet afternoon.
Ingredients You’ll Need
To make this Peach Buttermilk Pound Cake Recipe truly shine, you’ll want to gather simple but high-quality ingredients. Each one plays a vital role, from the creamy butter that builds richness, to the tangy buttermilk that keeps the cake wonderfully moist, and of course, the peaches that bring that unmistakable burst of fresh flavor and color.
- 1 cup unsalted butter, softened: Provides the creamy, rich base and tenderizes the crumb.
- 2 cups granulated sugar: Sweetens the cake perfectly without overpowering the peaches.
- 4 large eggs: Add structure and lift to create that classic pound cake texture.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, subtle aroma.
- 3 cups all-purpose flour: The foundation of the cake, delivering body and crumb.
- 1/2 teaspoon baking soda: Helps the cake rise and keeps it light.
- 1/2 teaspoon salt: Balances the sweetness and enhances flavors.
- 1 cup buttermilk: Adds moisture and a gentle tang that complements the peaches beautifully.
- 2 cups fresh or canned peaches, peeled and chopped: The star ingredient that infuses the cake with juicy, fruity goodness.
- 1 tablespoon flour (to toss with peaches): Helps prevent the peaches from sinking to the bottom of the cake.
- Optional Glaze – 1 cup powdered sugar and 2–3 tablespoons peach juice or milk: A sweet finishing touch for added shine and flavor.
How to Make Peach Buttermilk Pound Cake Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 325°F and greasing and flouring a 10-inch Bundt pan. This step ensures the cake releases easily after baking and helps the edges get that perfect golden crust we all love.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This usually takes about 3 to 5 minutes. It’s an essential step because it creates air pockets that give your pound cake a lovely, tender texture.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. This keeps the batter smooth and prevents it from curdling. Then stir in the vanilla extract to bring all the flavors together beautifully.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. These dry ingredients need to be thoroughly combined before mixing into the wet ingredients to ensure even distribution and a consistent crumb.
Step 5: Alternate Flour Mixture and Buttermilk
Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture. This alternating method creates a batter that’s perfectly balanced between rich and moist.
Step 6: Fold in the Peaches
Gently toss the chopped peaches with one tablespoon of flour to prevent them from sinking in the batter, then fold them carefully into the mixture. This step ensures you get those irresistible bursts of peach flavor evenly spread throughout the cake.
Step 7: Bake to Golden Perfection
Pour the batter into your prepared Bundt pan, smoothing the top. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will fill with the most amazing aroma as this peachy delight bakes to a gorgeous golden crust.
Step 8: Cool and Add a Glaze
Allow the cake to cool in the pan for about 15 minutes before carefully turning it out onto a wire rack to cool completely. For an extra special touch, whisk together powdered sugar with peach juice or milk to create a pretty glaze, then drizzle it over the cooled cake. This glaze adds a lovely sweetness and shine that makes every slice even more tempting.
How to Serve Peach Buttermilk Pound Cake Recipe
Garnishes
Sometimes, all your cake needs is a simple garnish to elevate the experience. Sprinkle a few fresh peach slices on top or a dusting of powdered sugar. A dollop of whipped cream or a scoop of vanilla ice cream adds a creamy contrast that complements the cake’s texture and flavor beautifully.
Side Dishes
This pound cake pairs wonderfully with light, fresh accompaniments like a berry compote or a simple fruit salad that echoes the cake’s fruity notes without overpowering it. A cup of strong coffee or a chilled glass of iced tea rounds out a perfectly satisfying dessert presentation.
Creative Ways to Present
For a festive touch, serve individual slices topped with a spoonful of mascarpone cheese and a drizzle of honey or lemon zest. You could also transform leftovers into a decadent trifle by layering cake cubes with whipped cream and peaches, turning your Peach Buttermilk Pound Cake Recipe into an entirely new treat!
Make Ahead and Storage
Storing Leftovers
This pound cake keeps beautifully at room temperature for up to two days if wrapped tightly in plastic wrap or stored in an airtight container. Keeping it covered helps maintain moisture and keeps the cake soft and flavorful.
Freezing
You can freeze slices or the whole cooled cake by wrapping it well in plastic wrap and then aluminum foil to prevent freezer burn. Frozen, it stays good for up to three months. When you’re ready to enjoy, thaw it overnight in the fridge for best texture.
Reheating
If you want to enjoy your Peach Buttermilk Pound Cake Recipe warm, simply reheat individual slices in the microwave for about 15 seconds or warm them briefly in a preheated oven at low temperature. This gives a fresh-from-the-oven feel that’s comforting and irresistible.
FAQs
Can I use frozen peaches in this recipe?
Absolutely! Just make sure to thaw and drain frozen peaches thoroughly before tossing them with flour and folding them into the batter to avoid excess moisture.
What if I don’t have buttermilk on hand?
You can make a simple buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to one cup of milk and letting it sit for 5 to 10 minutes until it curdles slightly.
Is it okay to add cinnamon or other spices?
Yes! Adding a pinch of cinnamon, nutmeg, or allspice can add warmth and complexity to your Peach Buttermilk Pound Cake Recipe if you enjoy a spiced contrast to the fresh peaches.
How long does the cake keep fresh?
The cake stays moist and delicious for about 3 to 4 days when stored properly at room temperature or in the fridge.
Can I make this cake gluten-free?
With some careful substitutions like using a gluten-free all-purpose flour blend designed for baking, you can adapt this recipe, though the texture may vary slightly from the classic version.
Final Thoughts
This Peach Buttermilk Pound Cake Recipe is such a joy to make and share, combining homey southern baking charm with the luscious sweetness of fresh peaches. Whether you’re treating your family or impressing friends, I promise this cake will quickly become a favorite you’ll want to bake again and again—it’s simply that good!
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Peach Buttermilk Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
A moist and flavorful Peach Buttermilk Pound Cake featuring tender chunks of fresh peaches folded into a rich, buttery batter. This classic southern dessert is baked to golden perfection in a Bundt pan and optionally topped with a sweet peach glaze for extra indulgence.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 cups fresh or canned peaches, peeled and chopped (drained well if canned)
- 1 tablespoon flour (to toss with peaches)
Optional Glaze
- 1 cup powdered sugar
- 2–3 tablespoons peach juice or milk
Instructions
- Preheat and prepare the pan: Preheat the oven to 325°F and grease and flour a 10-inch Bundt pan thoroughly to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer until the mixture is light and fluffy, approximately 3 to 5 minutes.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Then mix in the vanilla extract for flavor.
- Combine dry ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and seasoning.
- Alternate adding dry ingredients and buttermilk: Add the dry flour mixture to the butter mixture in three parts, alternating with the buttermilk—beginning and ending with the flour mixture. This technique helps maintain a tender crumb.
- Prepare peaches: Toss the chopped peaches with 1 tablespoon of flour to help prevent sinking in the batter, then gently fold them into the batter without overmixing.
- Fill and bake: Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula for an even bake. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely, which helps maintain structure and prevents sogginess.
- Make the glaze (optional): Whisk together powdered sugar and peach juice or milk until smooth to create a light glaze. Drizzle over the cooled cake just before serving for a delightful finish.
Notes
- This cake tastes even better the next day as the flavors meld together beautifully.
- Frozen peaches can be used if fresh are unavailable; ensure they are fully thawed and well drained to avoid excess moisture.
- For a warm spice note, consider adding a pinch of ground cinnamon to the dry ingredients.
