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