Description
This Southern Peach Buttermilk Pound Cake combines juicy peaches and tangy buttermilk for a moist, tender cake that’s perfect for summer gatherings or cozy family desserts.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups peeled (chopped peaches (fresh, canned, or frozen and drained))
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
- Cream butter and sugar together until light and fluffy (3-5 minutes).
- Beat in eggs one at a time.
- In a separate bowl, whisk flour, baking soda, and salt.
- Alternate adding flour mix and buttermilk to the batter, starting and ending with flour. Mix until just combined.
- Stir in vanilla and almond extracts.
- Gently fold in chopped peaches.
- Pour batter into prepared pan, smooth top, and tap to release air bubbles.
- Bake 60-70 minutes or until a toothpick comes out clean.
- Cool in pan 15-20 minutes, then transfer to a wire rack to cool completely.
Notes
-
Substitute almond extract with more vanilla if preferred.
-
Use gluten-free flour for a gluten-free version.
-
Pat peaches dry to avoid soggy texture.
-
Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
Nutrition
- Calories: 420