Description
This Peach Buttermilk Pound Cake is a moist and tender dessert bursting with the fresh flavor of ripe peaches. Featuring a buttery crumb balanced by tangy buttermilk and a hint of almond extract, this cake is perfect for any occasion. Baked in a bundt pan, it delivers a classic pound cake texture with lovely peach chunks throughout, dusted with powdered sugar for an elegant finish.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup buttermilk
Additional Ingredients
- 2 cups diced fresh peaches (peeled)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later incorporation into the batter.
- Cream Butter and Sugar: Using a large mixing bowl, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, typically around 3-5 minutes. This helps create a tender crumb.
- Add Eggs and Extracts: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate. Then mix in the vanilla extract and almond extract if using.
- Combine Flour and Buttermilk: Alternate adding the dry flour mixture and buttermilk to the batter, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing, which can toughen the cake.
- Fold in Peaches: Gently fold in the diced fresh peaches to distribute them evenly without breaking down the fruit.
- Transfer Batter: Pour the batter into your prepared bundt pan and smooth the top with a spatula for even baking.
- Bake: Bake the cake in the preheated oven for 70-80 minutes. Use a toothpick inserted into the center to check doneness; it should come out clean when the cake is ready.
- Cool: Allow the cake to cool in the pan for 15 minutes to set. Then invert onto a wire rack and cool completely before serving.
- Serve: Dust the cooled cake with powdered sugar if desired for a beautiful presentation and extra sweetness.
Notes
- Make sure peaches are peeled and diced uniformly for even fruit distribution.
- Use room temperature ingredients to achieve the best texture in your cake.
- If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
- Check the cake closely after 70 minutes as ovens vary in temperature.
- Store leftover cake tightly wrapped at room temperature for up to 3 days or refrigerated up to a week.
