Peach Buttermilk Pound Cake

This peach buttermilk pound cake is my go-to for sunny days when ripe fruit overflows at the market and everyone craves something comforting yet fresh. Moist from tangy buttermilk and packed with chunks of juicy peaches, its golden crumb and glowing aroma turn any summer gathering into a celebration. Each slice brings the essence of warm afternoons and home baking straight to your table.

I made this cake for my neighbor’s birthday during peak peach season and it became an instant favorite in our block. Now every summer I get requests to bake it again and again.

Ingredients

• Unsalted butter: provides richness and softness in every bite look for sweet cream butter for the best flavor
• Granulated sugar: gives structure and balances the tangy buttermilk choose fine sugar to ensure it dissolves easily
• Eggs: hold the cake together and create a tender crumb
• All-purpose flour: creates the classic pound cake texture go for unbleached flour if you can
• Baking soda: helps the cake rise and keeps it light
• Salt: boosts all the flavors in the cake
• Buttermilk: brings tenderness and a subtle tang use full-fat cultured buttermilk for moistness
• Vanilla extract: adds warmth and rounds out the peach notes real vanilla is worth it
• Almond extract (optional): deepens the flavor and gives an extra summery touch
• Fresh or canned peaches: are the star choose ripe unbruised peaches or high-quality canned ones in juice for best results
• All-purpose flour to toss with peaches: keeps them from sinking in the batter

Optional glaze

• Powdered sugar: creates a smooth finish use the finest grind
• Buttermilk or peach juice: thins the glaze and brightens the flavor
• Vanilla extract: adds fragrance and sweetness to the glaze

Step-by-Step Instructions

Prep the Pan:

Grease and flour a 10-inch bundt or tube pan carefully making sure every nook is coated so the cake releases cleanly after baking

Cream Butter and Sugar:

Beat softened butter with granulated sugar on medium speed until it is pale and fluffy this should take at least 3 to 5 minutes and gives your cake that classic tender texture

Add the Eggs:

Mix in the eggs one at a time fully incorporating each before adding the next this step helps create a silky smooth batter

Combine Dry Ingredients:

Whisk together the flour baking soda and salt in a separate bowl to ensure even mixing and to distribute the leavening

Mix Wet Ingredients:

Stir the buttermilk with the vanilla and almond extract in another small bowl you want it ready to pour in as you blend

Blend and Alternate:

With the mixer on low alternately add the dry ingredients and buttermilk mixture beginning and ending with the flour this keeps the batter smooth and tender

Prepare the Peaches:

Toss the chopped peaches with a tablespoon of flour this step is crucial as it keeps the peach pieces from sinking to the bottom of the cake

Fold in Peaches:

Gently stir the floured peaches into the batter folding carefully so you do not overmix and bruise the fruit

Bake:

Pour the batter into the prepared pan and level the top with a spatula bake in a preheated oven at 325 degrees Fahrenheit for 75 to 85 minutes until a toothpick in the center comes out clean

Cool and Unmold:

Allow the cake to cool in the pan for about 15 minutes before carefully inverting onto a wire rack to finish cooling completely this patience pays off with a perfect release

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My favorite part is folding those peach pieces into the buttery batter and smelling that first burst of fruit when I cut the cake. It brings back memories of baking with my grandmother and stealing a few peach slices while her back was turned. This cake just feels like home.

Storage Tips

Wrap any leftover cake tightly in plastic wrap and keep at room temperature for up to three days. For longer storage either refrigerate for up to a week or freeze individual slices double-wrapped so you can enjoy a taste of summer even on chilly days.

Ingredient Substitutions

You can use frozen peaches if fresh are not available just be sure to thaw and drain them well. If buttermilk is out of reach add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for five minutes. Swap almond extract with more vanilla if you have nut allergies in your home.

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Serving Suggestions

Dress up slices with a dollop of whipped cream or vanilla ice cream for dessert. This cake makes a perfect match for hot coffee or sweet iced tea. It also shines at any brunch or picnic especially when presented with a simple dusting of powdered sugar.

A Slice of Summer History

Pound cakes were once recipes of pure thrift family tradition and clever resourcefulness. Adding peaches to the classic formula is a Southern tradition where fruit trees and baking go hand in hand celebrating the harvest and gathering everyone around the table.

Recipe FAQs

→ How do I prevent peaches from sinking to the bottom?

Toss the chopped peaches with a bit of flour before folding them into the batter. This helps suspend them evenly throughout the cake.

→ Can I use canned or frozen peaches?

Yes. Drain canned peaches well, or thaw and drain frozen peaches thoroughly to prevent excess moisture in the batter.

→ What role does buttermilk play?

Buttermilk adds moisture and a subtle tang, contributing to a tender, soft crumb and enhancing the overall flavor.

→ Is the glaze necessary?

The cake is delicious on its own, but a simple glaze of powdered sugar and buttermilk or peach juice adds extra sweetness and visual appeal.

→ How should I store leftovers?

Wrap the cake tightly in plastic or store in an airtight container at room temperature for up to three days. Refrigerate for longer storage.

→ Can I make this dessert ahead of time?

Yes, it keeps well overnight and can be baked a day in advance. Add the glaze just before serving for best results.