Peach Buttermilk Pound Cake (Print)
Moist, tender pound cake featuring buttermilk and sweet peaches for a vibrant summer dessert.
# Ingredients:
→ Cake
01 -
226 grams unsalted butter, softened
02 -
400 grams granulated sugar
03 -
4 large eggs
04 -
375 grams all-purpose flour
05 -
2.5 millilitres baking soda
06 -
2.5 millilitres salt
07 -
240 millilitres buttermilk, at room temperature
08 -
5 millilitres vanilla extract
09 -
2.5 millilitres almond extract (optional)
10 -
340 grams chopped fresh or drained canned peaches, peeled if fresh
11 -
8 grams all-purpose flour, for tossing the peaches
→ Optional Glaze
12 -
120 grams powdered sugar
13 -
30–45 millilitres buttermilk or peach juice
14 -
1.25 millilitres vanilla extract
# Steps:
01 -
Preheat the oven to 163°C. Grease and flour a 25-centimetre bundt or tube pan.
02 -
Beat softened butter and granulated sugar together until the mixture is light and fluffy.
03 -
Add eggs one at a time, beating well after each addition.
04 -
In a separate bowl, whisk together 375 grams flour, baking soda, and salt.
05 -
In another bowl, combine the buttermilk, vanilla extract, and almond extract if using.
06 -
Alternately add the dry ingredients and the buttermilk mixture to the batter, starting and ending with the flour.
07 -
Toss the chopped peaches with 8 grams flour, then gently fold them into the batter.
08 -
Pour batter into prepared pan and smooth the surface.
09 -
Bake for 75 to 85 minutes until a skewer inserted in the centre comes out clean.
10 -
Cool in the pan for 15 minutes. Invert onto a wire rack and allow to cool completely.
11 -
Whisk powdered sugar with buttermilk or peach juice and vanilla until smooth. Drizzle over the cooled cake if desired.
# Notes:
01 -
For optimal flavor, select ripe peaches. If using frozen peaches, thaw and drain before incorporating.
02 -
Store leftovers tightly wrapped in plastic wrap or in an airtight container to preserve freshness.