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
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- 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