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.
