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
Scale
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.
