Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 ½ cups chopped fresh or canned peaches (drained well if using canned)
- Optional: ½ tsp ground cinnamon or nutmeg (for added warmth)
Instructions
- Preheat Oven:
Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or 9×5-inch loaf pan. - Cream Butter and Sugar:
In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3–5 minutes. - Add Eggs:
Beat in the eggs one at a time, mixing well after each addition. - Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, salt, and optional cinnamon/nutmeg. - Combine Wet Ingredients:
Stir the vanilla into the buttermilk. - Alternate Mixing:
Add the dry ingredients to the butter mixture alternately with the buttermilk mixture, beginning and ending with the flour. Mix just until combined—do not overmix. - Fold in Peaches:
Gently fold in the chopped peaches. - Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean. - Cool:
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. - Serve:
Serve as-is or top with a simple glaze or whipped cream. It’s especially good with a scoop of vanilla ice cream!
Let me know if you’d like a glaze recipe to go with it! 🍑🍰