Description
Southern Peach Buttermilk Pound Cake is a rich, moist dessert infused with the sweetness of ripe peaches and the tang of buttermilk. This classic Southern treat has a tender crumb and a golden crust, perfect for summer gatherings or a cozy dessert with tea.
Ingredients
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 1 cup buttermilk, room temperature
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 cups diced fresh or canned peaches (drained if canned)
- 2 tbsp all-purpose flour (for coating peaches)
- Powdered sugar or glaze for topping (optional)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy, about 3–5 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla and almond extract.
- Alternate adding the flour mixture and buttermilk to the batter, beginning and ending with flour. Mix just until combined.
- Toss diced peaches with 2 tablespoons of flour, then gently fold them into the batter.
- Pour batter evenly into the prepared pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with a simple glaze before serving.
Notes
- Use ripe, juicy peaches for the best flavor.
- Ensure all ingredients are at room temperature for a smoother batter.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
- This cake also freezes beautifully for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southern American