Peach Buttermilk Pound Cake Delight

Peach Buttermilk Pound Cake Delight – irresistibly buttery, moist, and packed with sweet peaches. A Southern classic your taste buds will love!

Why You’ll Love This Recipe

This Peach Buttermilk Pound Cake brings together Southern charm and homemade comfort in one delicious dessert.

• Features juicy chunks of fresh or canned peaches
• Incredibly moist, thanks to tangy buttermilk
• Rich, buttery flavor with hints of vanilla and almond
• Easy to make and perfect for potlucks, holidays, or casual weeknights
• Tastes even better the next day
• Can be served plain or dressed up with whipped cream or glaze

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• 2 cups chopped fresh or canned peaches (if using canned, drain well)

Directions

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 4–5 minutes.
3. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Stir in the vanilla extract and almond extract (if using).
7. Gently fold in the chopped peaches, ensuring they are evenly distributed throughout the batter.
8. Pour the batter into the prepared pan, smoothing the top with a spatula.
9. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 15–20 minutes before inverting onto a wire rack to cool completely.

Servings And Timing

Servings: 12
Prep Time: 20 minutes
Cooking Time: 70–80 minutes
Total Time: 1 hour 40 minutes
Calories per serving: Approximately 450 kcal

Variations

• Peach glaze: Drizzle with a glaze made from powdered sugar and peach juice for added sweetness.
• Add nuts: Stir in ½ cup of chopped pecans or walnuts for texture.
• Spiced version: Add ½ teaspoon of cinnamon or nutmeg to the flour mixture for a warm, spiced note.
• Berry mix-in: Substitute part of the peaches with blueberries or raspberries.
• Mini cakes: Divide batter into mini Bundt pans and reduce baking time to 30–35 minutes.

Storage/Reheating

• Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days.
• Refrigeration: Refrigerate for up to 7 days. Let come to room temperature before serving.
• Freezing: Wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm individual slices in the microwave for 15–20 seconds or in a 300°F oven for 5–10 minutes.

FAQs

What Type Of Peaches Should I Use?

Fresh ripe peaches are best for flavor, but drained canned peaches or thawed frozen peaches work well too.

Can I Make This Cake Without Buttermilk?

Yes, you can substitute with 1 cup of milk plus 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Can I Use A Loaf Pan Instead Of A Bundt Pan?

Yes, but divide the batter between two 9×5-inch loaf pans and adjust the baking time to 60–70 minutes.

How Do I Prevent The Peaches From Sinking To The Bottom?

Toss the chopped peaches in a tablespoon of flour before folding them into the batter.

Can I Use A Hand Mixer Instead Of A Stand Mixer?

Absolutely. Just make sure to beat the butter and sugar long enough to get a light and fluffy texture.

Is Almond Extract Necessary?

No, it’s optional. It adds a nice depth of flavor, but the cake is delicious with just vanilla.

What’s The Best Way To Serve This Cake?

It’s fantastic on its own, but you can serve it with whipped cream, a scoop of vanilla ice cream, or a drizzle of peach syrup.

Can I Make This Cake Ahead Of Time?

Yes, this cake actually tastes better the next day as the flavors have more time to meld.

Why Did My Cake Turn Out Dry?

Overbaking is the most common reason. Make sure to check for doneness at the 70-minute mark and avoid overmixing the batter.

Can I Add A Glaze Or Frosting?

Yes, a simple vanilla or peach glaze complements the cake beautifully. You can also use cream cheese frosting for a richer option.

Conclusion

Peach Buttermilk Pound Cake Delight is the kind of dessert that captures the soul of Southern baking—rich, comforting, and made with love. Whether you serve it at a family gathering, summer picnic, or enjoy it as an afternoon treat, this cake brings warmth and joy to every bite. Try it once, and it may just become your go-to cake recipe.

Peach Buttermilk Pound Cake Delight

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• Author: Chef Clara
• Total Time: 1 hour 40 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A moist, rich, and buttery pound cake infused with the sweetness of ripe peaches and the tang of buttermilk. This Southern classic is perfect for summer gatherings, offering a tender crumb and delightful peach flavor in every bite.

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Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• 2 cups chopped fresh or canned peaches (if using canned, drain well)

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Instructions

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
2. Cream the softened butter and granulated sugar together until light and fluffy, about 4–5 minutes.
3. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Stir in the vanilla extract and almond extract (if using).
7. Gently fold in the chopped peaches, ensuring they are evenly distributed throughout the batter.
8. Pour the batter into the prepared pan, smoothing the top with a spatula.
9. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 15–20 minutes before inverting onto a wire rack to cool completely.

Notes

• Ensure peaches are well-drained if using canned to prevent excess moisture in the batter.
• For added flavor, consider adding a light peach glaze on top after cooling.
• Store leftovers in an airtight container at room temperature for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 70–80 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 38g
• Sodium: 180mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0.5g
• Carbohydrates: 60g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 95mg