Description
This Peach Buttermilk Pound Cake is rich, moist, and bursting with fresh peach flavor. The buttermilk adds tenderness while the almond and vanilla extracts enhance its aroma. Perfect for summer gatherings or a cozy dessert any time of year.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups peeled, chopped peaches (fresh, canned, or frozen)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, mix the flour, baking soda, and salt.
- Alternately add the flour mixture and buttermilk to the creamed mixture, starting and ending with flour.
- Stir in the vanilla and almond extracts.
- Toss chopped peaches lightly in flour and fold them into the batter.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
Notes
- Use fresh peaches when in season for best flavor, but canned or frozen work well too.
- Tossing the peaches in flour prevents them from sinking in the batter.
- Do not overmix after adding the flour to keep the cake tender.
- Check the cake at the 70-minute mark to avoid overbaking.
- This cake stores well at room temperature for 2–3 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
