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
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
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.
