Peach Buttermilk Pound Cake

This peach buttermilk pound cake quickly became my go-to summer dessert after a bumper crop of juicy peaches from my neighbor’s tree. With its moist crumb and pockets of sweet fruit, it is perfect for family gatherings or an afternoon treat on a warm day.

When I first brought this to a picnic, there was not a crumb left on the plate. My family now asks for it by name every peach season.

Ingredients

• Unsalted butter softened: adds richness and moisture choose a high-quality butter for best results
• Granulated sugar: ensures sweetness and aids in the cake’s lovely golden crust look for superfine sugar if you want a finer crumb
• Large eggs: bind everything together and contribute richness use fresh eggs for better rise
• All-purpose flour: forms the structure sift before using for the most tender texture
• Baking soda: gives just the right lift ensure your baking soda is fresh for proper rise
• Salt: balances the sweetness use a fine sea salt for even distribution
• Buttermilk at room temperature: keeps the crumb extra moist and tangy whole buttermilk gives the richest result
• Vanilla extract: boosts flavor real vanilla makes a difference here
• Almond extract optional: deepens and rounds out the cake’s perfume opt for pure extract if using
• Chopped fresh or canned peaches: sweet summer flavor at its best pick ripe but firm peaches or use good quality canned in juice
• All-purpose flour for tossing the peaches: helps prevent them from sinking
• Powdered sugar for glaze: brings a glossy finish sift for a lump-free glaze
• Buttermilk or peach juice for glaze: gives a tangy or fruity touch whichever you prefer
• Vanilla extract for glaze: a hint of aroma that ties the glaze to the cake

Step-by-Step Instructions

Prepare the Pan:

Grease and flour a ten-inch bundt or tube pan making sure to get into every crevice so the cake unmolds perfectly

Cream the Butter and Sugar:

Beat the softened butter and granulated sugar together until the mixture is light in color and fluffy in texture about three to five minutes this is essential for a tender crumb

Add the Eggs:

Add eggs one at a time beating well after each addition so the batter stays smooth and cohesive

Combine the Dry Ingredients:

In a separate bowl whisk together the flour baking soda and salt making sure there are no lumps in the mixture

Mix the Wet Ingredients:

In another bowl mix the buttermilk with the vanilla and almond extracts ensuring the extracts are evenly distributed

Build the Batter:

Alternately add the dry ingredients and the buttermilk mixture into the creamed mixture start and end with the flour add a third of the flour followed by half the buttermilk repeating until all is combined mix until just blended to avoid a tough cake

Fold in the Peaches:

Toss the chopped peaches with a tablespoon of flour then gently fold them into the finished batter to spread them evenly without deflating the mix

Bake the Cake:

Pour the batter into the prepared pan and smooth the top bake at three hundred twenty five degrees Fahrenheit for seventy five to eighty five minutes until a toothpick inserted into the center comes out clean

Cool the Cake:

Let the cake cool in the pan for fifteen minutes before inverting onto a wire rack remove the pan carefully and let cool completely

Make the Glaze:

If using a glaze whisk together powdered sugar buttermilk or peach juice and vanilla drizzle over the cooled cake for a sweet finish

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My favorite ingredient has to be those fresh peaches nothing beats the fragrance and burst of sunshine in every bite. I once baked this cake for my grandmother who said it reminded her of the cakes from her childhood summers in Georgia.

Storage Tips

Wrap any leftover cake tightly in plastic wrap or place in an airtight container. It will stay moist at room temperature for up to three days or refrigerate for up to a week. For longer storage freeze individual slices tightly wrapped for up to two months and thaw at room temperature.

Ingredient Substitutions

Frozen peaches work beautifully in place of fresh just thaw and drain well to prevent sogginess. If you only have salted butter lower the salt in the recipe to avoid overpowering the cake. Almond extract is optional but completely worth it for extra aroma.

Serving Suggestions

This cake shines alongside whipped cream or a scoop of vanilla ice cream. In summer I love serving with extra peach slices and a sprinkle of toasted almonds. It pairs well with iced tea or coffee for a simple afternoon break.

A Taste of Summer

Pound cakes have been cherished for generations as a symbol of hospitality. The addition of peaches dates back to Southern American traditions where cooks took advantage of the orchard bounty. This recipe is my nod to those timeless summer kitchen gatherings.

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Frequently Asked Questions About Recipes

→ Can I use canned or frozen peaches instead of fresh?

Yes, both canned and frozen peaches may be used. Be sure to drain canned peaches and thaw and drain frozen peaches before adding to the batter.

→ Do I need to peel fresh peaches?

For the best texture, it is recommended to peel fresh peaches. However, leaving the skins on is fine if you prefer more texture and color.

→ What type of pan works best?

A 10-inch bundt or tube pan is ideal, as it ensures even baking and classic presentation.

→ How can I ensure a moist crumb?

Use room temperature buttermilk and do not overmix the batter to keep the cake soft and tender.

→ How should I store leftovers?

Wrap leftovers tightly in plastic wrap or keep in an airtight container at room temperature for up to 3 days.

→ Is the glaze necessary?

The cake is delicious on its own, but a simple glaze of powdered sugar and buttermilk or peach juice adds extra sweetness and shine.