Description
This Peach Buttermilk Pound Cake combines the rich, moist texture of a classic Southern pound cake with the sweetness of fresh peaches and tangy buttermilk. Infused with vanilla and almond, it’s the perfect summer dessert that will surely impress!
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)
Instructions
- 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.
- 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. Begin and end with the flour mixture.
- Stir in the vanilla and almond extracts.
- Gently fold in the floured peaches, 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.
- Let the cake cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
Notes
- Peach Prep: If using fresh peaches, be sure to peel and chop them before adding to the batter. If using frozen peaches, thaw and drain any excess liquid.
- Bundt Pan: Make sure to grease and flour your bundt pan thoroughly to ensure easy removal after baking.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
