Peach Buttermilk Pound Cake (Print-Friendly Format)
Tender cake filled with fresh peaches and creamy buttermilk, perfect for summer gatherings or afternoon coffee.
# Required Ingredients:
→ Cake Batter
01 -
227 g unsalted butter, softened
02 -
400 g granulated sugar
03 -
4 large eggs
04 -
375 g all-purpose flour
05 -
2.5 ml baking soda
06 -
2.5 ml salt
07 -
240 ml buttermilk, room temperature
08 -
5 ml vanilla extract
09 -
2.5 ml almond extract (optional)
10 -
300 g chopped fresh or canned peaches, peeled if fresh, drained if canned
11 -
9 g all-purpose flour (for dredging peaches)
→ Optional Glaze
12 -
120 g powdered sugar
13 -
30–45 ml buttermilk or peach juice
14 -
1.25 ml vanilla extract
# How to Make It:
01 -
Preheat the oven to 163°C and grease and flour a 25 cm bundt or tube pan.
02 -
Beat the softened butter and granulated sugar together with a mixer until the mixture is light and fluffy.
03 -
Add eggs one at a time, beating well after each addition to ensure a smooth and aerated batter.
04 -
In a separate bowl, whisk the all-purpose flour, baking soda, and salt until well combined.
05 -
In another small bowl, combine buttermilk with vanilla and almond extracts.
06 -
Add the dry ingredients and the buttermilk mixture alternately to the batter, beginning and ending with the flour. Mix gently until just combined.
07 -
Toss the chopped peaches with 9 g flour to prevent sinking during baking.
08 -
Gently fold the floured peaches into the batter, distributing evenly.
09 -
Pour the batter into the prepared pan and smooth the surface using a spatula.
10 -
Bake for 75 to 85 minutes, or until a toothpick inserted in the centre emerges clean.
11 -
Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing or serving.
12 -
To make the glaze, whisk powdered sugar with buttermilk or peach juice and vanilla extract until smooth; drizzle over cooled cake.
# Additional Information:
01 -
Select ripe, juicy peaches for optimal flavour and texture.
02 -
For best freshness, store cake tightly wrapped or in an airtight container at room temperature.
03 -
Thawed and drained frozen peaches may be substituted when fresh peaches are unavailable.