Peach Buttermilk Pound Cake is a rich, buttery dessert infused with the sweet juiciness of ripe peaches and the creamy tang of buttermilk. This Southern-inspired cake has a moist, tender crumb and a golden crust, making it perfect for brunch, potlucks, or summer gatherings. Whether you use fresh, canned, or frozen peaches, this cake delivers an explosion of fruity flavor wrapped in a rich, buttery base.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, for added depth)
- 2 cups chopped fresh or canned peaches (peeled if fresh, drained if canned)
- 1 tablespoon all-purpose flour (for tossing the peaches)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tablespoons buttermilk or peach juice
- ¼ teaspoon vanilla extract
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 325°F (163°C).
- Grease and flour a 10-inch bundt or tube pan thoroughly.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer.
- Beat until the mixture is light and fluffy—about 3–5 minutes.
Step 3: Add Eggs
- Add eggs one at a time, beating well after each addition.
- Scrape down the sides of the bowl to ensure everything is evenly incorporated.
Step 4: Combine Dry and Wet Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
- In another small bowl, mix the buttermilk with vanilla and almond extract.
- Alternately add the dry ingredients and buttermilk mixture to the batter, beginning and ending with the flour.
- Mix just until combined.
Step 5: Fold in Peaches
- Toss the chopped peaches with 1 tablespoon of flour to prevent them from sinking.
- Gently fold them into the batter using a spatula.
Step 6: Bake the Cake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack.
Step 7: Glaze (Optional)
- Whisk together the powdered sugar, buttermilk or peach juice, and vanilla until smooth.
- Drizzle over the cooled cake for a sweet finish.
Variations
- Peach Bourbon Pound Cake: Add 2 tablespoons bourbon to the batter and replace 2 tablespoons of buttermilk with peach juice or bourbon for a rich, Southern twist.
- Peach Upside-Down Pound Cake: Line the bottom of the pan with peach slices and brown sugar before adding the batter.
- Peach Raspberry Combo: Mix in ½ cup of raspberries for a tart contrast to the sweet peaches.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour blend.
Tips for the Best Peach Buttermilk Pound Cake
- Use fresh peaches for the best flavor, but canned or frozen work well too.
- Toss peaches in flour to prevent sinking in the batter.
- Let the cake cool completely before slicing for the best texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This Peach Buttermilk Pound Cake is a comforting, fruit-filled dessert that brings warmth and nostalgia to any occasion. Want to explore a tropical or nostalgic variation to match your love for bold flavors? 😊
You can also check out this recipe for another delicious variation!