This Peach Buttermilk Pound Cake is rich, buttery, and bursting with juicy peach flavor. With a tender crumb and a golden crust, it makes a perfect dessert or a delightful treat alongside coffee or tea.
Why You’ll Love This Recipe
I love how this cake combines the sweet, fresh taste of peaches with the tangy richness of buttermilk, creating a moist and flavorful dessert. The simple ingredients come together easily, making it a favorite go-to recipe for gatherings or a cozy homemade indulgence. Plus, it stays moist for days, making it a great make-ahead option.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Buttermilk
- Fresh peaches, peeled and diced
Directions
- I preheat the oven to 325°F and grease a Bundt pan generously.
- In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, I beat the butter and sugar until light and fluffy.
- I add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Alternating with the buttermilk, I gradually add the dry ingredients to the wet mixture.
- I gently fold in the diced peaches.
- I pour the batter into the prepared Bundt pan, spreading it evenly.
- I bake for about 70-80 minutes or until a toothpick inserted into the center comes out clean.
- I let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
Servings and Timing
This Peach Buttermilk Pound Cake serves about 12-16 slices. The preparation time is around 20 minutes, and the baking time is 70-80 minutes, making the total time approximately 1 hour and 40 minutes.
Variations
- I sometimes add a pinch of cinnamon or nutmeg to the batter for a warm spice flavor.
- I use canned or frozen peaches when fresh peaches aren't in season, making sure to drain them well.
- I drizzle a simple glaze made with powdered sugar and buttermilk over the cooled cake for extra sweetness.
- I incorporate chopped pecans into the batter for a delightful crunch.
Storage/Reheating
I store the cake at room temperature in an airtight container for up to 3 days. For longer storage, I refrigerate it for up to a week. To reheat, I slice a piece and microwave it for about 10-15 seconds to bring back its fresh-from-the-oven taste. I also freeze slices individually wrapped for up to 3 months.
FAQs
How do I keep the cake from sticking to the Bundt pan?
I make sure to grease the pan thoroughly with butter or a baking spray that includes flour, getting into every nook and cranny.
Can I use sour cream instead of buttermilk?
Yes, I can substitute sour cream for buttermilk, although it will slightly change the texture and flavor.
What’s the best way to peel fresh peaches?
I blanch the peaches in boiling water for about 30 seconds, then transfer them to ice water; the skins peel right off.
Can I make this cake ahead of time?
Yes, I often bake it a day ahead; it tastes even better as the flavors develop overnight.
Can I add other fruits to the cake?
I sometimes mix in berries like blueberries or raspberries along with the peaches for a fruity twist.
Conclusion
This Peach Buttermilk Pound Cake is a true celebration of simple, fresh flavors. I love how easy it is to prepare and how deliciously moist and tender each slice turns out. Whether served plain, glazed, or paired with a dollop of whipped cream, this cake is sure to become a cherished favorite.
Peach Buttermilk Pound Cake
- Prep Time: 20 minutes
- Cook Time: 70–80 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12–16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
- Diet: Vegetarian
Description
This Peach Buttermilk Pound Cake is rich, moist, and packed with juicy peaches and tangy buttermilk flavor. With a buttery, tender crumb and a beautiful golden crust, it’s the perfect dessert for summer gatherings, holidays, or a cozy treat with coffee or tea. Easy to prepare and stays fresh for days!
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2 cups fresh peaches, peeled and diced
Instructions
- Preheat oven to 325°F (163°C) and generously grease a Bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
- Gently fold in the diced peaches.
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake for 70–80 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely
Notes
- Add a pinch of cinnamon or nutmeg for a warm spice flavor.
- Use canned or frozen peaches if fresh are unavailable (drain well).
- Drizzle a simple glaze of powdered sugar and buttermilk over the cooled cake for extra sweetness.
- Incorporate chopped pecans for added crunch.
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