Peach Buttermilk Pound Cake

This peach buttermilk pound cake came from an old church potluck recipe and quickly earned a top spot in my summer baking lineup Each bite is unbelievably tender with tart fresh peaches nestled in sweet buttery cake The hint of almond and tang from the buttermilk make it stand out among all other cakes if peaches are in season this is the dessert I reach for

The scent of this cake baking brings back memories of my grandmother making it for family reunions I now bake it every summer and the flavor always makes me stop and savor

Ingredients

• Unsalted butter: for unbeatable richness choose good quality butter for best flavor
• Granulated sugar: for sweetness and to create a fine crumb texture
• Large eggs: to give the cake structure and richness use fresh eggs for the fluffiest batter
• All-purpose flour: for the cake’s foundation be sure to scoop and level
• Baking soda: helps the cake rise and stay light check freshness for best lift
• Salt: balances the sweetness and brings out the flavors
• Buttermilk: tenderizes the crumb and adds slight tang whole buttermilk works best
• Vanilla extract: provides warmth and rounds out the flavors always opt for pure extract
• Almond extract: gives classic old-fashioned Southern aroma a must for pound cake
• Fresh peaches: provide juiciness and unexpected bursts of flavor choose ripe fragrant fruit or high quality frozen if needed
• A bit of flour to coat the peaches: keeps them suspended throughout the batter

Instructions

Prepare the Pan:

Generously grease and flour a bundt pan making sure every nook and cranny is coated This helps the cake release without sticking so you keep those pretty curves intact

Cream the Butter and Sugar:

In a large mixing bowl beat the room temperature butter and granulated sugar together for four to five minutes The mixture should look pale and fluffy This step whips in air for a tender crumb

Add the Eggs:

Beat in the eggs one at a time blending thoroughly after each addition This creates an emulsified batter so it bakes up evenly

Mix Dry Ingredients:

In a separate bowl whisk the flour baking soda and salt together This step ensures your leaveners and seasoning are distributed throughout

Combine Wet and Dry:

Alternate adding the flour mixture and buttermilk to your main bowl beginning and ending with the flour Mix on low just until you no longer see streaks of flour Do not overmix or your cake could become dense

Add Extracts:

Stir in both vanilla and almond extracts The almond gives that subtle Southern bakery note

Prepare Peaches:

Toss the chopped peaches with a tablespoon of flour coating well This keeps them from sinking while baking Gently fold them into the batter so you do not damage the fruit

Fill the Pan:

Spoon your thick batter evenly into the prepared pan and smooth the top Give the pan a gentle tap to release air bubbles

Bake:

Place the pan in your preheated oven and bake for seventy to eighty minutes The cake is done when a toothpick in the center comes out clean or with just a few moist crumbs

Cool and Release:

Let the cake cool in its pan for twenty minutes before inverting onto a wire rack for complete cooling This helps set the crumb and keeps the cake from breaking

I love the unmistakable peach bursts in every bite The peaches remind me of hunting for the ripest fruit at roadside stands with my parents The almond extract is my personal touch for making every crumb taste like summer nostalgia

Storage Tips

Keep the pound cake wrapped tightly in plastic wrap or in an airtight container on the counter for up to three days For longer storage refrigerate but bring to room temperature before serving The cake can be frozen by wrapping individual slices and keeping them in a zip top bag for up to two months

Ingredient Substitutions

If fresh peaches are unavailable high quality frozen peaches work well simply thaw and pat dry before chopping No buttermilk on hand Stir a tablespoon of lemon juice or vinegar into one cup of milk and let stand for five minutes

Serving Suggestions

This cake shines on its own but is even better with a dusting of powdered sugar or a dollop of whipped cream For dessert add a scoop of vanilla ice cream A simple peach compote also makes a beautiful accompaniment

Southern Tradition

Peach pound cakes are a beloved Southern tradition often found at celebrations and Sunday gatherings The recipe traveled through my family from the Georgia countryside where orchard peaches are a summer treasure

Seasonal Notes

Use white or yellow peaches depending on what looks best at the market Try spicing it up with a pinch of cinnamon in the batter for cool weather In winter substitute canned peaches well drained

Success Stories

My neighbor once asked for this recipe after just one slice at our block party Another friend served it as her wedding cake and it was a huge hit with guests Young bakers in my family love helping toss the peaches in flour it is the best way to get them involved

Freezer Friendly

To make this in advance let the cake cool completely Slice or leave whole Wrap well in foil then place in a resealable freezer bag Thaw at room temperature for a few hours or overnight in the fridge

Every time I serve this cake I am reminded of joyful summer meals and the magic that comes from combining simple ingredients With vibrant peaches and a soft crumb this cake is a lasting family favorite

Recipe Q&A

→ What makes this cake moist and tender?

Using buttermilk and creamed butter creates a moist, delicate crumb. Beating the eggs in one by one also helps maintain the cake's structure and tenderness.

→ Can I use canned or frozen peaches?

Yes, both are fine options. Just drain well and pat dry to remove excess moisture before folding them into the batter.

→ How do I keep the peach pieces from sinking?

Toss the chopped peaches with flour before adding to the batter. This helps suspend the fruit evenly throughout the cake.

→ What role does almond extract play?

Almond extract enhances the cake's aroma and brings a classic Southern flavor note, complementing the peaches and vanilla.

→ How should the cake be stored?

Keep it covered at room temperature for up to two days, or refrigerate for freshness up to five days. Always wrap well to retain moisture.

→ Why use a bundt pan?

A bundt pan ensures even baking and a beautiful, festive shape, making serving easy and attractive for gatherings.