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Peach Buttermilk Pound Cake A Southern Classic

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This Peach Buttermilk Pound Cake is a moist, tender, and flavorful Southern dessert that’s made with fresh or canned peaches and enriched with the tang of buttermilk. The cake’s buttery crumb is balanced with a subtle sweetness from the peaches, creating a perfect harmony of flavors. The optional buttermilk glaze adds a creamy finish, elevating this dessert to the next level. Whether you’re baking for a special occasion or just craving a delicious treat, this cake is sure to impress.

Ingredients

Scale

For the cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • 2 tsp vanilla extract
  • 2 cups fresh or canned peaches, diced and well-drained
  • 1 tbsp all-purpose flour (for tossing peaches)

For the glaze (optional):

  • 1 cup powdered sugar
  • 1–2 tbsp buttermilk or milk
  • ½ tsp vanilla extract

Instructions

In a large bowl, cream butter and sugar together until light and fluffy.

Add eggs one at a time, beating well after each addition.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Add the dry ingredients to Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.

the creamed mixture alternately with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Stir in vanilla extract.

Toss diced peaches with 1 tablespoon of flour, then gently fold them into the batter.

Pour batter evenly into the prepared pan and smooth the top.

Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

To make the glaze, whisk powdered sugar, buttermilk, and vanilla extract until smooth. Drizzle over cooled cake if desired.

 

Notes

  • Buttermilk is a key ingredient in this cake, adding both moisture and tang. If you don’t have buttermilk, you can substitute it with regular milk and a teaspoon of vinegar or lemon juice to mimic the acidity.

  • For a more intense peach flavor, you can add a teaspoon of peach extract to the batter.

  • If you’re using canned peaches, be sure to choose unsweetened peaches to maintain control over the sweetness level of the cake.

  • The cake can be made a day ahead and stored at room temperature, making it perfect for entertaining or bringing to a potluck.

  • If you prefer a nutty crunch, try adding chopped pecans or walnuts to the batter. Simply fold them in along with the peaches for an extra texture contrast.

Find it online: https://claradelish.com/peach-buttermilk-pound-cake-a-southern-classic/