Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk (room temperature)
- 2 tsp vanilla extract
- 1½ cups diced fresh or canned peaches (drained well if canned)
- ¼ tsp ground cinnamon (optional, for a warm flavor twist)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the Oven:
Preheat your oven to 325°F (165°C). Grease and flour a bundt or tube pan well. - Cream Butter and Sugar:
In a large bowl, cream the butter and sugar together until light and fluffy (about 3–5 minutes). - Add Eggs:
Add eggs one at a time, beating well after each addition. - Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using). - Alternate Mixing Wet and Dry:
Add the dry mixture to the butter mixture alternately with buttermilk, starting and ending with flour. Mix just until combined. - Fold in Peaches:
Gently fold the diced peaches into the batter using a spatula. - Pour and Bake:
Pour batter into the prepared pan. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. - Cool and Serve:
Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Would you like a glaze or whipped cream topping added to this recipe?