Description
This Peach Buttermilk Pound Cake is a moist and tender dessert bursting with the fresh flavor of diced peaches. Made with a rich blend of butter, sugar, eggs, and buttermilk, it features a soft crumb and a delicate hint of almond extract. Perfect for a summertime treat or any occasion that calls for a classic, homemade pound cake.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup buttermilk
Fruit
- 2 cups diced fresh peaches (peeled)
For Garnish
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (163°C) and grease and flour a 10-inch bundt or tube pan to ensure the cake doesn’t stick.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3 to 5 minutes.
- Add eggs and extracts: Incorporate the eggs one by one, beating well after each addition to ensure full incorporation. Then mix in the vanilla extract and optional almond extract for added flavor.
- Combine wet and dry ingredients: Alternately add the flour mixture and buttermilk to the batter, starting and finishing with the flour mixture. Mix just until combined to avoid overmixing, which can toughen the cake.
- Fold in peaches: Gently fold the diced peeled fresh peaches into the batter to distribute them evenly without breaking them down.
- Pour batter and smooth: Transfer the batter into the prepared bundt pan and smooth the top evenly using a spatula.
- Bake: Bake the cake for 70 to 80 minutes or until a toothpick inserted into the center comes out clean, indicating it’s fully cooked.
- Cool: Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
- Optional finishing: Once cooled, dust the cake with powdered sugar if desired before slicing and serving.
Notes
- For best results, use fresh peaches that are ripe and sweet; peel them for a smooth texture in the cake.
- If you don’t have almond extract, you can omit it; the cake will still have a wonderful flavor.
- Ensure the butter is softened to room temperature for easier creaming and better batter texture.
- Do not overmix after adding the dry ingredients to keep the cake tender and moist.
- Use a toothpick test to check doneness to avoid under or over-baking.
- This cake keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
