Peach Buttermilk Pound Cake (Print View)
Golden cake with peaches and buttermilk, moist crumb, and subtle almond undertones.
# What You'll Need:
→ Cake Base
01 -
1 cup unsalted butter, at room temperature
02 -
2 cups granulated sugar
03 -
4 large eggs
04 -
3 cups all-purpose flour
05 -
1 teaspoon baking soda
06 -
1/2 teaspoon salt
→ Flavor Magic
07 -
1 cup buttermilk
08 -
1 teaspoon vanilla extract
09 -
1/2 teaspoon almond extract
→ Peachy Goodness
10 -
2 cups fresh peaches, peeled and chopped (or substitute with canned or frozen peaches)
11 -
1 tablespoon all-purpose flour, for coating peaches
# Directions:
01 -
Preheat the oven to 325°F and generously grease and flour a bundt pan, ensuring thorough coverage in all contours.
02 -
In a large bowl, beat butter and sugar using an electric mixer on medium speed for 4–5 minutes until light and fluffy.
03 -
Add eggs one at a time, mixing well after each addition to achieve a smooth batter.
04 -
In a separate bowl, whisk together flour, baking soda, and salt until evenly blended.
05 -
Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined without overmixing.
06 -
Stir in vanilla extract and almond extract to the batter until incorporated.
07 -
Toss chopped peaches with 1 tablespoon of flour, then gently fold them into the batter, taking care not to overmix.
08 -
Pour the batter evenly into the prepared bundt pan. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
09 -
Let the cake cool in the pan for 20 minutes. Invert onto a wire rack and cool completely before serving.
# Notes:
01 -
Ensure all ingredients, especially the butter and eggs, are at room temperature for optimal texture.
02 -
Overmixing can result in a dense cake—mix until ingredients are just combined.