Peach Buttermilk Pound Cake recipe


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

  1. Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
  2. Cream butter and sugar together in a large bowl until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined.
  6. Stir in vanilla extract and gently fold in chopped peaches.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 15–20 minutes before inverting onto a wire rack to cool completely.
  10. 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?

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