Peach Buttermilk Pound Cake
A delightful dessert combining fresh peaches and a rich, moist pound cake, perfect for any occasion.
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.
Notes
You can serve the cake plain, with powdered sugar, whipped cream, or vanilla ice cream. It pairs wonderfully with fresh fruit or peach compote. For custom variations, add spices like cinnamon or nutmeg, or substitute some peaches with other fruits like blueberries or raspberries.