Name: Peach Buttermilk Pound Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Southern
Ingredients: 1 cup unsalted butter (room temp); 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 1 cup buttermilk; 1 tsp vanilla extract; ½ tsp almond extract; 2 cups peeled, chopped peaches (fresh, canned, or frozen)

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This Peach Buttermilk Pound Cake is a delicious fusion of Southern baking tradition and fresh, summery sweetness. With the moist, rich texture of a classic pound cake, combined with the tangy buttermilk and the sweet burst of peaches, it’s the perfect dessert to enjoy any time of the year. Infused with hints of vanilla and almond, this cake is an unforgettable treat that pairs wonderfully with a cup of tea or coffee.

Why You’ll Love This Recipe

Peach Buttermilk Pound Cake offers the perfect balance of flavors and textures. The buttermilk creates a moist, tender crumb, while the sweet peaches add a touch of fruitiness that’s bright and refreshing. The combination of vanilla and almond extracts brings warmth to each bite. Whether you’re celebrating peach season or simply craving a comforting dessert, this cake will hit the spot. It’s a beautiful, easy-to-make dessert that’s perfect for family gatherings, picnics, or just a cozy treat at home. Peach Buttermilk Pound Cake

Ingredients

1 cup unsalted butter (room temp)
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup buttermilk
1 tsp vanilla extract
½ tsp almond extract
2 cups peeled, chopped peaches (fresh, canned, or frozen)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 325°F (165°C) and grease and flour a bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the dry ingredients: flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture.
Stir in the vanilla and almond extracts, blending everything until smooth.
Gently fold in the chopped peaches that have been lightly floured, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.

Servings and Timing

Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: 1 hour 35 minutes

Variations

Peachy Glaze: For an extra touch of sweetness, drizzle a simple peach glaze over the cooled cake. Mix powdered sugar with a little peach juice for a smooth, sweet finish.
Nuts: Add chopped pecans or walnuts to the batter for an added crunch that complements the soft peaches.
Spices: Spice it up with a pinch of ground cinnamon or nutmeg for a more aromatic cake.
Different Fruits: Try substituting peaches with other seasonal fruits like nectarines, plums, or even berries for a twist on the classic.

Storage/Reheating

Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days. If you’d like it to last longer, refrigerate it for up to a week.
Freezing: This cake freezes wonderfully. Slice the cake and wrap individual pieces tightly in plastic wrap, then place in a freezer bag. It will keep in the freezer for up to 3 months.
Reheating: To enjoy a slice of cake warm, heat it in the microwave for 10-15 seconds or warm it in a low oven.

FAQs

1. Can I use frozen peaches for this recipe?

Yes, frozen peaches work well in this cake. Just make sure to thaw them and drain any excess liquid before adding them to the batter.

2. Can I substitute the buttermilk with regular milk?

For the best results, use buttermilk as it provides moisture and a tangy flavor that enhances the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.

3. How do I prevent the peaches from sinking to the bottom?

Lightly coat the chopped peaches in flour before adding them to the batter. This helps them stay evenly distributed throughout the cake while baking.

4. Can I make this cake in a different pan?

Yes! You can use a loaf pan or any other bundt-style pan. If using a loaf pan, reduce the baking time by about 10-15 minutes and check for doneness with a toothpick.

5. How can I tell when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

6. Can I add a glaze to this cake?

Absolutely! A simple glaze made from powdered sugar and a little peach juice would complement the cake beautifully.

7. Can I use margarine instead of butter?

For the best flavor and texture, it’s recommended to use unsalted butter. However, you can substitute margarine if needed, though the taste may differ slightly.

8. Can I double this recipe for a larger cake?

Yes, you can double the ingredients and bake the cake in a larger pan. Just be sure to adjust the baking time accordingly and check for doneness.

9. How long will the cake stay fresh?

The cake will stay fresh for up to 3 days at room temperature or up to 1 week in the fridge when stored in an airtight container.

10. Can I make this cake gluten-free?

Yes! You can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend that can be used as a 1:1 replacement.

Conclusion

Peach Buttermilk Pound Cake is the ultimate dessert for any peach lover. With its rich, buttery texture and delightful fruit flavor, it’s perfect for summer gatherings or just a cozy treat at home. The combination of fresh peaches, tangy buttermilk, and hints of vanilla and almond makes every bite a delicious indulgence. Whether you’re celebrating peach season or just craving a comforting dessert, this cake is sure to become a favorite.

Peach Buttermilk Pound Cake