Description: Sweet, buttery, and bursting with juicy peaches—this pound cake is pure Southern comfort in every bite! This recipe elevates the classic pound cake with the addition of tangy buttermilk and the summery sweetness of fresh peaches. The result is a moist, tender cake with a beautiful crumb and a delightful peachy flavor that’s perfect for any occasion.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, but oh-so-good!)
- 2 cups chopped peaches (fresh or canned, drained)
- 1 tbsp flour (for dusting the peaches)
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tbsp buttermilk or peach juice
- ¼ tsp vanilla extract
Preparation:
Step 1: Preheat & Prep: Heat oven to 325°F (163°C). This lower temperature is crucial for baking the pound cake evenly and preventing it from browning too quickly on the outside while remaining undercooked in the center. Thoroughly grease and flour a 10-inch bundt pan. Ensuring every nook and cranny is coated will prevent the cake from sticking, guaranteeing a clean release once it’s cooled. Use shortening and flour or a baking spray that contains flour for optimal results.
Step 2: Cream Butter & Sugar: In a large mixing bowl, using an electric mixer (stand mixer or hand mixer), beat the softened butter and granulated sugar together until light and fluffy. This process is essential for incorporating air into the batter, which will contribute to the cake’s light and airy texture. Cream the mixture for at least 3–5 minutes, or until the mixture is noticeably paler and less grainy. Don’t rush this step!
Step 3: Add Eggs: Crack the eggs into a separate bowl and whisk them lightly with a fork. This ensures they are evenly distributed when added to the batter. Add the eggs to the creamed butter and sugar one at a time, blending well after each addition. This gradual incorporation helps prevent the batter from curdling and ensures a smooth, emulsified mixture.
Step 4: Mix Dry & Wet: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures the ingredients are evenly distributed. In another bowl, mix the buttermilk, vanilla extract, and almond extract (if using). The almond extract complements the peach flavor beautifully, adding a subtle nutty note, but it’s perfectly fine to omit it if you prefer. Now, begin adding the dry ingredients and the wet ingredients to the butter mixture in alternating increments. Start with about one-third of the flour mixture, mix until just combined, then add about half of the buttermilk mixture, mix again, and repeat, ending with the remaining flour. Start and end with the flour helps to prevent the gluten in the flour from developing too much, which can lead to a tougher cake. Be careful not to overmix the batter at this stage; mix only until just combined to avoid developing the gluten and creating a tough cake.
Step 5: Fold in Peaches: In a small bowl, toss the chopped peaches with the remaining 1 tbsp of flour. This coating of flour helps prevent the peaches from sinking to the bottom of the cake during baking and also helps absorb excess moisture, ensuring a more even distribution of fruit throughout the cake. Gently fold the peaches into the batter until they are evenly distributed. Be careful not to overmix at this point, as it can toughen the cake.
Step 6: Bake: Carefully pour the batter into the prepared bundt pan, spreading it evenly. Bake in the preheated oven for 75–85 minutes, or until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs clinging to it. The baking time may vary depending on your oven, so keep a close eye on the cake and test it for doneness after about 70 minutes.
Step 7: Cool & Glaze (Optional): Remove the cake from the oven and let it cool in the pan for 15 minutes. This allows the cake to firm up slightly, making it easier to remove from the pan without breaking. After 15 minutes, carefully invert the cake onto a wire rack to cool completely. While the cake is cooling, prepare the glaze, if desired. In a small bowl, whisk together the powdered sugar, buttermilk (or peach juice), and vanilla extract until smooth and drizzable. Once the cake is completely cool, drizzle the glaze evenly over the top.
Why You Will Love This Recipe
This Southern Peach Buttermilk Pound Cake is more than just a dessert; it’s an experience. The combination of the tangy buttermilk, the sweet peaches, and the rich buttery flavor creates a symphony of tastes that will tantalize your taste buds. The texture is perfectly moist and tender, making each bite a delight. This cake is incredibly versatile. It’s elegant enough to serve at a dinner party, yet comforting enough to enjoy with a cup of coffee on a lazy Sunday morning. The aroma that fills your kitchen while it’s baking is simply heavenly, promising a treat that’s both delicious and heartwarming. It is a great way to use fresh peaches during peach season. It is easy to serve and transport if you need to bring a dessert for a potluck.
Serving Suggestions:
- Serve slices of the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust with powdered sugar for a simple and elegant presentation.
- Pair with a refreshing glass of sweet tea or lemonade.
- Serve as part of a dessert buffet at a party or gathering.
- Toast a slice lightly and serve with butter and jam for breakfast or brunch.
- Add a drizzle of honey or maple syrup for added sweetness.
- A sprinkle of chopped pecans or toasted almonds adds a delightful crunch.
- Add a few fresh peach slices on the plate for a better presentation
Tips:
- Use room temperature ingredients for best results. This helps ensure that the butter and sugar cream together properly and that the eggs incorporate smoothly into the batter.
- Don’t overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix only until just combined.
- If using canned peaches, be sure to drain them well before adding them to the batter. Excess moisture can make the cake soggy.
- Adjust the baking time as needed depending on your oven. The cake is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs clinging to it.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Prep Time: 25 mins Cook Time: 80 mins Total Time: 1 hr 45 mins
Nutritional Information:
- Calories: 460 per slice (approximate, will vary based on specific ingredients and serving size)
- Protein: 5g (approximate)
- Sodium: 200mg (approximate)
Conclusion
This Southern Peach Buttermilk Pound Cake is a timeless recipe that will surely become a family favorite. It’s a perfect blend of sweet and tangy flavors, with a moist and tender texture that will leave you wanting more. Whether you’re celebrating a special occasion or simply craving a comforting dessert, this cake is sure to satisfy. The aroma while baking, and the taste is something that is unforgettable, and brings a smile to every person’s face
Frequently Asked Questions:
Q1: Can I use frozen peaches instead of fresh or canned? A: Yes, you can use frozen peaches. Be sure to thaw them completely and drain off any excess liquid before chopping and adding them to the batter. Also, make sure you are using the right amount of peaches.
Q2: Can I substitute the buttermilk with something else? A: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the cup with milk until it reaches the 1-cup mark. Let it sit for 5 minutes, and it will be ready to use.
Q3: What can I do if my cake is browning too quickly? A: If your cake is browning too quickly, you can tent it with aluminum foil during the last 20-30 minutes of baking. This will help prevent the top from burning.
Q4: Can I add nuts to the recipe? A: Absolutely! Adding chopped pecans or walnuts to the batter or sprinkling them on top of the cake before baking will add a delicious nutty flavor and texture.
Q5: Can I make this cake ahead of time? A: Yes, this cake can be made a day or two ahead of time. Store it in an airtight container at room temperature or in the refrigerator. The flavors will actually develop and meld together even more, making it even tastier the next day.
