Description
Indulge in the delightful flavors of summer with this Peach Buttermilk Pound Cake. Moist and tender, this cake is bursting with juicy peaches and tangy buttermilk. Perfect for dessert or even an indulgent breakfast treat!
Ingredients
Scale
Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 cups fresh or canned peaches, peeled and chopped (drained well if canned)
- 1 tablespoon flour (to toss with peaches)
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons peach juice or milk
Instructions
- Preheat the oven: Preheat the oven to 325°F and grease and flour a 10-inch Bundt pan.
- Cream butter and sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3–5 minutes.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Alternate additions: Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture.
- Add peaches: Toss the chopped peaches with 1 tablespoon of flour, then gently fold them into the batter.
- Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and glaze: Cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely. For the glaze, whisk powdered sugar with peach juice or milk until smooth. Drizzle over the cooled cake before serving.
Notes
- This cake is even better the next day after the flavors meld.
- You can substitute frozen peaches (thawed and drained) or add a pinch of cinnamon for warmth.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 31 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
