Description
A moist and delicious pound cake that highlights the sweet flavor of fresh peaches, perfect for summer gatherings.
Ingredients
Scale
- 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)
Instructions
- 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 60 to 70 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.
Notes
Store any leftover cake in an airtight container for up to three days at room temperature, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: peach cake, pound cake, summer dessert, fruit dessert