Peach Buttermilk Pound Cake is a delightful dessert that perfectly combines the sweetness of fresh peaches with the rich, moist texture of pound cake. This recipe is simple to follow and results in a cake that’s soft and flavorful, making it a great choice for any occasion. Whether you’re hosting a summer gathering or enjoying a quiet afternoon tea, this cake adds a touch of sweetness to your day.
Why Make This Recipe
There are many reasons to make Peach Buttermilk Pound Cake. First, it’s incredibly easy to make, even for beginners. Second, the use of buttermilk gives the cake a tender crumb and adds a slight tang that balances the sweetness of the peaches. Lastly, this cake is perfect for showcasing summer peaches, making it a seasonal favorite. Whether it’s enjoyed plain or with a dollop of whipped cream, it’s sure to please everyone.
How to Make Peach Buttermilk Pound Cake
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, diced
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, mix together the flour and baking powder. Gradually add the flour mixture and buttermilk to the creamed butter mixture, starting and ending with the flour. Mix until just combined.
- Fold in the diced peaches.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Enjoy your cake!
How to Serve Peach Buttermilk Pound Cake
You can serve Peach Buttermilk Pound Cake in many ways. It’s delicious on its own or you can top it with a sprinkle of powdered sugar. For an extra treat, try serving it with whipped cream or vanilla ice cream. Fresh fruit or a scoop of peach compote on the side also pairs wonderfully with this cake.
How to Store Peach Buttermilk Pound Cake
To store Peach Buttermilk Pound Cake, let it cool completely. Then, wrap it in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to three days. For longer storage, you can refrigerate it for about a week or freeze it for up to three months. Just make sure to wrap it well to prevent freezer burn.
Tips to Make Peach Buttermilk Pound Cake
- Make sure your butter is softened at room temperature for easier creaming.
- Use ripe, fresh peaches for the best flavor and texture.
- Don’t overmix the batter once you add the flour; this helps to keep the cake tender.
- Keeping an eye on the baking time is essential. Ovens can vary, so check for doneness a few minutes before the suggested time.
Variation
You can customize this Peach Buttermilk Pound Cake by adding spices like cinnamon or nutmeg for added warmth. For a twist, try substituting some of the peaches with other fruits like blueberries or raspberries.
FAQs
1. Can I use canned peaches instead of fresh ones?
Yes, you can use canned peaches. Just make sure to drain them well and pat them dry before adding them to the batter.
2. What can I use if I don’t have buttermilk?
You can make a buttermilk substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
3. How can I tell if the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If it comes out wet with batter, it needs more time in the oven.
Peach Buttermilk Pound Cake
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure your butter is softened at room temperature for easier creaming.
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk You can make a buttermilk substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, diced Use ripe, fresh peaches for the best flavor and texture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
Mixing Batter
- In a separate bowl, mix together the flour and baking powder.
- Gradually add the flour mixture and buttermilk to the creamed butter mixture, starting and ending with the flour. Mix until just combined.
- Fold in the diced peaches.
Baking
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
