Peach Buttermilk Pound Cake
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
- 2 cups fresh or canned peaches, peeled and chopped (drained if using canned)
- Optional: ½ tsp ground cinnamon or nutmeg for extra flavor
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- Cream butter and sugar together in a large bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined.
- Stir in vanilla extract and gently fold in chopped peaches.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15–20 minutes before inverting onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple glaze before serving.
Would you like a glaze recipe or topping suggestion to go with it?