Peach Buttermilk Pound Cake

Introduction

Peach Buttermilk Pound Cake is a delicious and moist dessert that celebrates the sweet and juicy flavor of fresh peaches. This cake is perfect for summer gatherings, afternoon teas, or simply as a delightful treat to enjoy at home. The buttermilk adds a rich texture, while the peaches bring a burst of fruity goodness that makes each bite a little slice of heaven.

Why Make This Recipe

This recipe is a great way to use fresh peaches when they are in season. The combination of buttermilk and butter creates a pound cake that is both tender and flavorful. It’s easy to make, requires simple ingredients, and is sure to impress family and friends. Whether you’re an experienced baker or just getting started, this cake is straightforward and satisfying to make.

How to Make Peach Buttermilk Pound Cake

Ingredients

1 cup unsalted butter, softened
2 1/2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups diced fresh peaches (or well-drained canned peaches)
Powdered sugar for dusting (optional)

Directions

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan generously.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3–5 minutes.
Beat in the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture alternately with buttermilk, beginning and ending with flour. Mix until just combined.
Stir in the vanilla extract.
Gently fold in the diced peaches, being careful not to overmix.
Pour the batter evenly into the prepared Bundt pan and smooth the top.
Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack to cool completely.
Once cooled, dust with powdered sugar if desired before serving.

How to Serve Peach Buttermilk Pound Cake

You can serve Peach Buttermilk Pound Cake as is, or with a scoop of vanilla ice cream or whipped cream on top. It makes an excellent dessert for special occasions or a sweet treat during your afternoon coffee break.

How to Store Peach Buttermilk Pound Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months.

Tips to Make Peach Buttermilk Pound Cake

Choose ripe peaches for the best sweetness and flavor.
Be gentle when folding in the peaches to prevent them from breaking up.
Make sure not to overmix the batter once you add the flour.
For an extra touch, consider adding a sprinkle of cinnamon or nutmeg to the batter.

Variations

For a twist on this recipe, you can try adding nuts like pecans or walnuts for added crunch. You can also experiment with other fruits, such as blueberries or raspberries, for a different flavor profile.

FAQs

1. Can I use frozen peaches instead of fresh?
Yes, you can use frozen peaches. Just make sure to thaw and drain them before adding to the batter.

2. What can I substitute for buttermilk?
You can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

3. How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If there’s wet batter on the toothpick, give it more time in the oven.