This “Southern Peach Buttermilk Pound Cake with Glaze” is a truly enchanting dessert, capturing the essence of a warm, sun-kissed afternoon with its delightful balance of tender cake, luscious fruit, and a sweet, creamy drizzle. The image perfectly showcases this beautiful creation: a multi-layered bundt cake (or stacked round cakes) featuring golden-hued cake layers interspersed with creamy white frosting or filling. Draped elegantly over the entire cake is a generous, flowing yellow glaze, creating inviting drips down the sides. Crowned magnificently on top are an abundance of fresh, thinly sliced peaches, adding a burst of natural color and fresh fruit flavor that signals pure summer indulgence. The textual overlay in the image explicitly lists foundational ingredients: “1 cup unsalted butter, softened,” “2 ½ cups granulated sugar,” and “4 large eggs,” which are classic components of a rich pound cake, indicating its dense yet tender crumb. This recipe aims to replicate that iconic dense yet moist texture of a pound cake, infused with the subtle tang of buttermilk and brightened by the sweet, juicy peaches. The luscious glaze and fresh fruit topping elevate it from a simple cake to a truly memorable dessert, ideal for gatherings, celebrations, or a luxurious treat any day. This comprehensive guide will walk you through each step, from creaming butter and sugar to layering the cake and finishing with that irresistible peach glaze, ensuring your “Southern Peach Buttermilk Pound Cake” is a resounding success.
Ingredients:
- For the Peach Buttermilk Pound Cake:
- 1 cup (226g) unsalted butter, softened
- 2 ½ cups (500g) granulated sugar
- 4 large eggs, room temperature
- 3 cups (360g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) full-fat buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1 cup (about 1-2 medium) fresh peaches, peeled, pitted, and diced into small pieces (about ¼-inch)
- 1 tablespoon all-purpose flour (for tossing peaches)
- For the Creamy Filling (Optional, if creating layered cake as seen in image):
- 8 ounces (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar, sifted
- 1-2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- For the Peach Glaze:
- 2 cups (240g) powdered sugar, sifted
- ¼ cup (60ml) fresh peach juice (from fresh peaches or canned, strained) or milk
- 1 teaspoon vanilla extract (optional)
- A tiny drop of yellow or orange food coloring (optional, to achieve the color in the image)
- For Garnish:
- 2-3 fresh peaches, thinly sliced for topping
- Equipment:
- 10-cup Bundt pan, or three 8-inch round cake pans (if layering)
- Large mixing bowl
- Medium mixing bowl
- Electric mixer (stand mixer or hand-held)
- Rubber spatula
- Whisk
- Wire cooling rack
- Cake stand or serving plate
Instructions:
Part 1: Prepare the Peach Buttermilk Pound Cake
- Preheat Oven & Prepare Pan: Preheat your oven to 325∘F (160∘C). Generously grease and flour a 10-cup Bundt pan, ensuring all crevices are coated. If making a layered cake, grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed until light, fluffy, and pale, about 5-7 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs: Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl.
- Combine Wet Ingredients: In a separate small bowl, whisk together the buttermilk and vanilla extract.
- Toss Peaches: In a small bowl, toss the diced fresh peaches with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the cake.
- Alternate Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture in two additions. Begin and end with the dry ingredients. Mix until just combined after each addition, being careful not to overmix. Scrape down the sides of the bowl.
- Fold in Peaches: Gently fold in the floured diced peaches into the batter using a rubber spatula until evenly distributed.
- Pour Batter & Bake: Pour the cake batter evenly into the prepared Bundt pan (or divide evenly among the three round cake pans). Gently tap the pan(s) on the counter a few times to release any air bubbles.
- For Bundt cake: Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- For Round cakes: Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool Cake: Remove the cake(s) from the oven and place on a wire cooling rack. Let cool in the pan for 10-15 minutes before inverting onto the wire rack to cool completely. This is crucial before glazing or frosting.
Part 2: Prepare the Creamy Filling (Optional)
(This part is only if you are making the layered cake as shown in the image with white layers.)
- Cream Butter and Cream Cheese: In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until smooth and creamy, about 2-3 minutes.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until combined, then increasing to medium-high until fluffy.
- Add Liquid & Vanilla: Add 1 tablespoon of milk or heavy cream and vanilla extract. Beat until light and fluffy. Add more milk/cream (1 teaspoon at a time) if needed to reach desired spreading consistency.
Part 3: Assemble the Layered Cake (Optional)
(This part is only if you are making the layered cake as shown in the image.)
- Level Cakes: Once cooled, use a serrated knife to carefully level the tops of your cake layers if needed, to create flat surfaces for stacking.
- Stack Layers: Place one cake layer on your serving plate or cake stand. Spread about ⅓ to ½ cup of the creamy filling evenly over the top. Repeat with the next cake layer and filling. Place the final cake layer on top.
- Chill (Optional): If the cake feels unstable, you can chill it in the refrigerator for 15-30 minutes before glazing.
Part 4: Prepare the Peach Glaze
- Combine Glaze Ingredients: In a medium bowl, whisk together the sifted powdered sugar and ¼ cup of fresh peach juice (or milk).
- Adjust Consistency: Add more peach juice (1 teaspoon at a time) if needed, until you reach a smooth, pourable consistency that is thick enough to coat the back of a spoon but still drips easily.
- Add Flavor & Color: Stir in the optional vanilla extract. If you want the glaze to have the vibrant yellow/orange color seen in the image, add a tiny drop of yellow or orange food coloring and mix until the desired shade is achieved.
Part 5: Glaze and Garnish
- Glaze the Cake: Once the pound cake is completely cooled (and assembled if layered), carefully pour or spoon the peach glaze evenly over the top of the cake, allowing it to drip down the sides as pictured in the image.
- Garnish with Peaches: While the glaze is still slightly wet, arrange the thinly sliced fresh peaches decoratively on top of the cake. The image shows a beautiful, overlapping arrangement of peach slices.
- Set Glaze: Allow the glaze to set for at least 15-30 minutes before slicing.
Part 6: Serve and Store
- Slice and Serve: Slice the “Southern Peach Buttermilk Pound Cake” into generous portions and serve.
- Storage: Store leftover cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. If the creamy filling is used, refrigeration is recommended.
Tips for Success:
- Room Temperature Ingredients: For a smooth, lump-free batter and the best rise, ensure your butter, eggs, buttermilk, and cream cheese (if using) are all at room temperature.
- Sift Dry Ingredients: Sifting flour and powdered sugar helps prevent lumps and ensures a lighter texture.
- Don’t Overmix: Overmixing the batter develops gluten, leading to a tough cake. Mix only until ingredients are just combined.
- Buttermilk Substitute: If you don’t have buttermilk, you can make your own: add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill the rest of the way with milk to make 1 cup. Let it sit for 5 minutes until slightly curdled.
- Fresh Peaches are Best: While canned peaches can be used, fresh, ripe peaches will give the best flavor and texture for both the cake and garnish. If using canned, drain them very well.
- Cake Release from Bundt Pan: Greasing and flouring the Bundt pan thoroughly is essential. Some bakers also chill the greased and floured pan for 10-15 minutes before adding batter.
- Glaze Consistency: Adjust the glaze consistency carefully. If too thick, add more liquid (1 teaspoon at a time); if too thin, add more sifted powdered sugar (1 tablespoon at a time).
- Presentation: The fresh peach slices on top are key to the cake’s visual appeal, as seen in the image.
Enjoy your “Southern Peach Buttermilk Pound Cake with Glaze!”