When you take a bite of this Peach Buttermilk Pound Cake, it’s like tasting summer in every slice. The sweet, juicy peaches combine perfectly with the rich, tender crumb of the pound cake, while the tangy buttermilk gives it a light, airy texture that will have you reaching for another piece. This cake is an absolute treat—whether you’re serving it at a family gathering or enjoying it on your own with a cup of tea. It’s the kind of cake that makes you feel like you’re savoring the best moments of a sunny afternoon.
Why You’ll Love Peach Buttermilk Pound Cake
Trust me, this cake will become your new favorite. Here’s why:
Versatile: It’s perfect for any occasion—serve it at brunch, for dessert, or just because you want something delicious.
Budget-Friendly: With simple ingredients like peaches and buttermilk, this cake is a treat that won’t break the bank.
Quick and Easy: The process is simple and straightforward, so you’ll be able to enjoy this cake in no time. No complicated steps, just a perfect cake.
Customizable: You can swap in other fruits like blueberries or strawberries if you’re in the mood to change things up.
Crowd-Pleasing: Whether it’s a casual gathering or a special event, this cake is always a crowd-pleaser. The sweetness of the peaches and the richness of the buttermilk make it universally loved.
Ingredients
Here’s what you’ll need to make this lovely cake:
Flour: The base of any pound cake, giving it that rich, dense texture we all love.
Buttermilk: This adds a tangy kick and makes the cake incredibly moist.
Sugar: Sweetness that balances the tartness of the peaches.
Butter: The rich butter adds a smooth, velvety texture to the cake.
Peaches: Fresh, ripe peaches are perfect for this recipe. Their natural sweetness and juiciness infuse the cake with flavor.
Eggs: They bind everything together and help the cake rise perfectly.
Baking Powder & Baking Soda: These leavening agents ensure the cake is light and fluffy despite its dense texture.
Vanilla Extract: A subtle addition that brings out the flavors of the cake and peaches.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Here’s how to make this delightful pound cake:
Preheat Your Oven: Preheat the oven to 325°F (163°C). This will ensure that your cake bakes evenly and doesn’t dry out.
Prepare the Pan: Grease and flour a 9-inch loaf pan or bundt pan. This will prevent the cake from sticking and ensure it comes out cleanly.
Mix Wet Ingredients: In a large bowl, beat together softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and buttermilk, blending everything together smoothly.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and baking soda. This helps to evenly distribute the leavening agents.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix—this helps the cake stay light and tender.
Add the Peaches: Gently fold in the diced peaches, ensuring they’re evenly spread throughout the batter.
Bake to Perfection: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly cracked on top.
Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. Enjoy the delicious combination of moist cake and sweet peaches!
Nutrition Facts:
Servings: 10
Calories per serving: 320
(Note: These values are approximate and may vary depending on ingredient substitutions or portion sizes.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
How to Serve Peach Buttermilk Pound Cake
This cake is perfect on its own, but here are some ideas to elevate your experience:
- Serve with Fresh Whipped Cream: A dollop of fresh whipped cream adds a creamy, dreamy finish to each slice of cake.
- Pair with Ice Cream: Vanilla ice cream or a scoop of peach sorbet pairs beautifully with this cake.
- Top with More Peaches: For an extra burst of flavor, serve the cake with sliced peaches on top.
Additional Tips
Here are some extra tips to make the most of this recipe:
- Add Spices: You can sprinkle a bit of cinnamon or nutmeg into the batter to enhance the flavor and add warmth.
- Use Frozen Peaches: If fresh peaches aren’t available, frozen peaches will work fine. Just make sure to thaw and drain them to avoid excess moisture.
- Make Ahead: This cake keeps well in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months.
- Don’t Overmix: When adding the dry ingredients to the wet, mix gently to avoid a dense cake. This will help keep the texture light.
FAQ’s
- Can I use canned peaches instead of fresh?
Yes, canned peaches work well, but make sure to drain them thoroughly before adding them to the batter. - Can I make this cake without buttermilk?
You can substitute buttermilk with a mixture of regular milk and a tablespoon of lemon juice or vinegar. - How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or freeze for longer storage. - Can I use a different fruit in this recipe?
Yes! Blueberries, strawberries, or even a mix of berries would work wonderfully in place of peaches. - Can I make this cake gluten-free?
You can try substituting the flour with a gluten-free flour blend. The texture may differ slightly, but it should still be delicious. - How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean, and the top is golden brown. - Can I use margarine instead of butter?
You can use margarine, but butter gives the cake a richer flavor and better texture. - Is this recipe suitable for beginners?
Absolutely! This recipe is straightforward and perfect for bakers of all levels. - Can I frost this cake?
While it’s delicious on its own, you can frost it with a simple cream cheese frosting or a light glaze if you’d like. - Can I make this recipe in advance?
Yes, this cake keeps well and can be made a day or two in advance. Just store it in an airtight container.
Conclusion
Peach Buttermilk Pound Cake is the kind of dessert that takes you straight to your happy place. It’s rich, moist, and bursting with peachy goodness, making it the perfect treat for any occasion. So grab your ingredients, get baking, and enjoy the deliciousness of this irresistible cake!
Print
Peach Buttermilk Pound Cake
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Peach Buttermilk Pound Cake is a moist, flavorful cake made with fresh peaches and buttermilk, offering a sweet, tangy contrast with a buttery, rich crumb. Perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh peaches, peeled and diced
- 1 tablespoon flour (for tossing the peaches)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- In a small bowl, toss the diced peaches with 1 tablespoon of flour to coat. Gently fold the peaches into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a more intense peach flavor, you can add a teaspoon of peach extract or some finely grated orange zest to the batter.
- This cake can be served with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.
- If fresh peaches are not available, canned peaches (drained and chopped) can be used as a substitute.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg