Description
Southern Peach Buttermilk Pound Cake is a moist, rich, and buttery dessert bursting with the flavor of fresh peaches. The combination of tangy buttermilk and sweet peaches gives this cake a tender crumb and an irresistible Southern charm. Perfect for summer gatherings or a sweet treat any time of year, it’s best served with a dusting of powdered sugar or a scoop of vanilla ice cream.
Ingredients
For the cake:
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 cups peeled and diced fresh peaches (or well-drained canned peaches)
For the glaze (optional):
1 cup powdered sugar
2 to 3 tablespoons buttermilk
½ teaspoon vanilla extract
Instructions
Preheat the oven to 325°F. Grease and flour a bundt pan thoroughly and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 4 to 5 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, alternate adding the flour mixture and buttermilk, starting and ending with the flour. Mix just until combined—do not overmix.
Gently fold in the diced peaches using a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
If using the glaze, whisk together powdered sugar, buttermilk, and vanilla until smooth. Drizzle over the cooled cake before serving.
Notes
Use ripe, sweet peaches for the best flavor. If using canned peaches, be sure to drain them well and pat them dry to prevent excess moisture in the batter. This cake stores well at room temperature for up to 3 days or can be refrigerated for longer freshness. To enhance the flavor, add a pinch of cinnamon or nutmeg to the batter.