If you’re looking for a truly delightful dessert that blends the sweet, juicy goodness of fresh fruit with rich, tender cake, you’re going to fall head over heels for this Peach Buttermilk Pound Cake Recipe. The moist texture from buttermilk paired with bursts of ripe peaches makes every bite an irresistible celebration of summer’s best flavors. This cake carries both comforting and elegant vibes, perfect for everything from casual family gatherings to special weekend treats. Prepare to wow your taste buds and everyone you share it with!
Ingredients You’ll Need
The magic of this Peach Buttermilk Pound Cake Recipe starts with simple, well-balanced ingredients that come together beautifully to create its signature taste and texture. Each component plays a vital role, from the tender crumb to the natural sweetness and moisture.
- 3 cups all-purpose flour: Provides the structure that holds the cake together while keeping it soft.
- 1/2 teaspoon baking soda: Adds just the right lift for a tender crumb without overpowering the texture.
- 1/2 teaspoon salt: Enhances the cake’s sweetness and balances flavors perfectly.
- 1 cup unsalted butter, softened: Brings rich flavor and moisture, resulting in that classic pound cake tenderness.
- 2 1/2 cups granulated sugar: Sweetens and helps create a buttery, soft texture with a slight caramel note when baked.
- 6 large eggs: Adds richness and helps bind all the ingredients while creating a light, airy crumb.
- 1 teaspoon vanilla extract: Deepens the flavor and rounds out the sweetness with warm vanilla notes.
- 1/2 teaspoon almond extract (optional): Adds a subtle, fragrant twist that beautifully complements the peaches.
- 1 cup buttermilk: Keeps the cake moist and tender with a gentle tang that balances sweetness.
- 2 cups diced fresh peaches (peeled): The star ingredient that bursts with juicy freshness in every slice.
- Powdered sugar, for dusting (optional): Adds a pretty finishing touch and a hint of extra sweetness.
How to Make Peach Buttermilk Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan to ensure your cake releases easily after baking. This simple prep step sets the foundation for a perfect bake without sticking mishaps.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This blend should be set aside for now—sifting these elements properly ensures your cake will have a light, even texture that is wonderfully tender.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes. This step is crucial as it incorporates air, which helps create the cake’s signature soft crumb and sweet flavor.
Step 4: Add Eggs and Extracts
One at a time, add the eggs to your creamed butter and sugar, mixing well after each addition. Then stir in the vanilla extract and optional almond extract, which together deepen the cake’s rich, fruity notes. The batter should be smooth and silky.
Step 5: Combine Flour Mixture and Buttermilk
Alternate adding the flour mixture and buttermilk to the batter, beginning and ending with the flour. This back-and-forth mixing technique keeps the batter tender and prevents overworking the gluten, resulting in that perfectly soft texture.
Step 6: Fold in Fresh Peaches
Gently fold in the diced fresh peaches to distribute them evenly without bruising or breaking them apart. These juicy fruit pieces will create delightful pops of flavor and moisture throughout the cake.
Step 7: Fill the Pan and Bake
Pour the batter into your prepared pan and smooth the surface with a spatula. Place the pan in the oven and bake for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean. The slow, steady baking time ensures the cake cooks evenly and stays moist.
Step 8: Cool and Finish
Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely. Once cooled, dust with powdered sugar for a lovely, sweet finish if desired.
How to Serve Peach Buttermilk Pound Cake Recipe
Garnishes
Sprinkle freshly sifted powdered sugar over the top for an elegant yet simple look. For a bolder presentation, add a dollop of whipped cream or a drizzle of honey to highlight the cake’s fruity richness.
Side Dishes
This cake pairs beautifully with fresh fruit salad or a scoop of vanilla ice cream to complement its tender, moist crumb. Lightly toasted nuts or a tangy berry compote also make excellent companions if you want to add texture or contrast.
Creative Ways to Present
Try serving slices of your Peach Buttermilk Pound Cake Recipe with a mint sprig or edible flowers on top for a charming dessert centerpiece. Another idea is layering it with whipped cream and peach slices to make a quick trifle, turning this classic cake into a showstopper.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly in plastic wrap or store it in an airtight container to keep it moist and fresh. It will last for 3 to 4 days at room temperature, making it perfect for enjoying over a few days without losing any flavor or texture.
Freezing
You can freeze the cake for up to 3 months. Slice it first for convenient portions, then wrap each piece in plastic wrap and place them in a freezer-safe bag or container. Thaw the slices overnight in the fridge to preserve their delightful texture.
Reheating
For a quick treat, reheat sliced cake in the microwave for about 15 seconds or warm it gently in the oven at 300°F (149°C) for 10 minutes. This helps revive the cake’s moistness and brings back that fresh-baked feeling.
FAQs
Can I use frozen peaches instead of fresh?
Absolutely! Just make sure to thaw and drain them well before folding into the batter to avoid excess moisture, which could affect the cake’s texture.
Is there a substitute for buttermilk?
You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, then letting it sit for 5 minutes. This creates that tangy acidity essential for the cake’s tender crumb.
Can I make this cake gluten-free?
Yes! Swap the all-purpose flour for a high-quality gluten-free baking blend that measures cup for cup. Just be mindful baking times may vary slightly.
What’s the best way to dice peaches for this recipe?
Peel the peaches first by blanching them in boiling water for 30 seconds, then transfer to ice water to easily slip off the skins. Dice into small, even pieces about 1/2 inch for consistent baking.
Can I add spices to the Peach Buttermilk Pound Cake Recipe?
Definitely! Cinnamon or nutmeg can be wonderful additions that enhance the warmth and depth of the cake’s flavor without overpowering the peaches.
Final Thoughts
If you’re craving a cake that feels like a hug from the inside out, this Peach Buttermilk Pound Cake Recipe is your go-to dessert. It’s easy enough to make any time yet special enough to impress guests or treat yourself. Once you try it, you’ll understand why it has a permanent place in my recipe collection—pure joy in every bite!
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Peach Buttermilk Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peach Buttermilk Pound Cake is a moist and flavorful dessert featuring tender fresh peaches folded into a classic buttermilk pound cake batter. Baked in a bundt pan, this cake offers a soft crumb with a perfect balance of sweet and tangy notes, ideal for any occasion or afternoon tea.
Ingredients
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
Fruit
- 2 cups diced fresh peaches (peeled)
Finishing
- 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 does not stick after baking.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside for later use.
- Cream Butter and Sugar. In a large mixing bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This typically takes about 3 to 5 minutes and is essential for a tender cake.
- Add Eggs and Extracts. Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to maintain a smooth batter. Then, mix in the vanilla extract and almond extract if using for added flavor depth.
- Alternate Dry and Wet Ingredients. Gradually add the flour mixture and buttermilk to the batter, alternating between the two and starting and ending with the flour mixture. Mix just until combined each time to avoid overworking the batter.
- Fold in Peaches. Gently fold the diced fresh peaches into the batter, distributing them evenly without breaking down the fruit to maintain their texture.
- Pour Batter and Smooth. Pour the prepared batter into the greased bundt pan, smoothing the top with a spatula to ensure even baking.
- Bake the Cake. Place the pan in the preheated oven and bake for 70 to 80 minutes, or until a toothpick inserted into the cake’s center comes out clean, indicating it is fully cooked.
- Cool the Cake. Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely. This prevents the cake from becoming soggy and helps it maintain its shape.
- Optional Finishing Touch. Before serving, dust the cooled cake with powdered sugar for a decorative and sweet finishing touch.
Notes
- Make sure peaches are peeled and diced evenly to ensure consistent texture in the cake.
- Soften butter at room temperature to help it cream properly with the sugar.
- Do not overmix batter after adding flour to avoid a tough cake.
- Test cake doneness by inserting a toothpick in the center; if it comes out clean, it’s done.
- Almond extract is optional but adds a lovely complementary flavor to peaches.
- Use a bundt or tube pan for even baking and an attractive shape.
