This Peach Buttermilk Pound Cake is a delightful and moist variation of the classic pound cake, infused with the sweet and slightly tangy flavor of fresh peaches and the subtle richness of buttermilk. It’s a tender and flavorful cake perfect for summer gatherings, brunches, or as a special treat. The base is a traditional pound cake, known for its dense yet tender crumb achieved through a high ratio of butter, sugar, eggs, and flour. What sets this cake apart is the addition of fresh peaches, often pureed or finely diced, which are incorporated into the batter, lending their sweet aroma and juicy texture throughout the cake. Buttermilk is another key ingredient, adding a subtle tanginess that complements the sweetness of the peaches and also contributes to the cake’s moistness and tender crumb by tenderizing the gluten in the flour. A touch of vanilla extract enhances the overall flavor profile. The cake is typically baked in a loaf pan or round cake pans until golden brown and cooked through. After cooling, it is often adorned with a luscious glaze made from powdered sugar and peach juice or a simple dusting of powdered sugar. Fresh peach slices are frequently used as a beautiful and flavorful garnish, adding a final touch of elegance and reinforcing the peach flavor. This Peach Buttermilk Pound Cake offers a wonderful balance of sweet, tangy, and fruity notes in a rich and satisfyingly dense cake. The buttermilk ensures it remains moist, while the peaches provide bursts of summery flavor, making it a truly special and enjoyable dessert.
The texture of Peach Buttermilk Pound Cake is dense, moist, and tender, characteristic of a well-made pound cake. The addition of peaches contributes to the overall moistness, and if diced, they can provide small pockets of soft fruit texture. The buttermilk helps to create a fine and tender crumb. The glaze, if used, adds a smooth and slightly sticky exterior.
The flavor profile is a harmonious blend of sweet, tangy, and fruity notes. The rich, buttery flavor of the pound cake is complemented by the sweet and slightly tart taste of fresh peaches. The buttermilk adds a subtle tanginess that balances the sweetness and enhances the other flavors. Vanilla extract provides a warm and aromatic undertone. The glaze, often made with peach juice, further intensifies the peach flavor.
Peach Buttermilk Pound Cake is a wonderful dessert for various occasions, especially during the peach season. It’s perfect for summer parties, picnics, brunches, afternoon tea, or as a delightful treat any time of year. It pairs well with a dollop of whipped cream, a scoop of vanilla ice cream, or a simple dusting of powdered sugar.
The preparation of Peach Buttermilk Pound Cake involves making a rich batter with butter, sugar, eggs, flour, buttermilk, and peaches, baking it until golden brown and cooked through, and then often glazing and garnishing it. The process typically begins by creaming together softened butter and sugar until light and fluffy. Eggs are then beaten in one at a time. Dry ingredients (flour, baking powder if used, and salt) are sifted together and added to the wet ingredients alternately with buttermilk, starting and ending with the dry ingredients. Finally, fresh peaches, either pureed or finely diced, and vanilla extract are gently folded into the batter. The batter is then poured into a greased and floured loaf pan or round cake pans and baked until a wooden skewer inserted into the center comes out clean. After cooling in the pan for a short time, the cake is inverted onto a wire rack to cool completely. A glaze made from powdered sugar and peach juice (or milk and vanilla) is often drizzled over the cooled cake, and fresh peach slices are used for garnish.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder (optional, for a slightly lighter texture)
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh peaches, peeled and pureed or finely diced
For the Glaze (Optional):
- 2 cups powdered sugar
- 1/4 cup peach juice (or milk)
- 1/2 teaspoon vanilla extract
For Garnish (Optional):
- Fresh peach slices
Equipment:
- 9×13 inch loaf pan or two 8-inch round cake pans
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Wire rack
- Small bowl (for glaze)
- Whisk
Instructions:
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch loaf pan or two 8-inch round cake pans.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. This should take several minutes.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder (if using), and salt.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
- Stir in Vanilla and Peaches: Stir in the vanilla extract and the pureed or finely diced peaches until evenly distributed throughout the batter.
- Pour Batter into Pan: Pour the batter evenly into the prepared loaf pan or cake pans.
- Bake the Cake: Bake in the preheated oven for 60-70 minutes for a loaf pan, or 30-35 minutes for round cake pans, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Make the Glaze (Optional): While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, peach juice (or milk), and vanilla extract until smooth. Add more liquid if needed to reach your desired drizzling consistency.
- Glaze and Garnish (Optional): Once the cake is completely cooled, drizzle the glaze evenly over the top. Arrange fresh peach slices on top for garnish, if desired.
- Serve: Slice and serve the Peach Buttermilk Pound Cake. It’s delicious on its own or with whipped cream or ice cream.
Enjoy this moist and flavorful Peach Buttermilk Pound Cake!