If you are searching for a dessert that perfectly balances moist, tender crumb with the sweet, juicy flavors of summer, this Peach Buttermilk Pound Cake Recipe is exactly what you need. It brings together luscious peaches, the tangy richness of buttermilk, and a buttery pound cake base that simply melts in your mouth. Every bite bursts with warmth and nostalgia, making it a delightful treat to share with family and friends on any occasion, or simply to savor on a cozy afternoon.
Ingredients You’ll Need
This Peach Buttermilk Pound Cake Recipe only calls for straightforward ingredients, each playing a vital role in crafting its wonderful texture and flavor. From the creamy butter that provides richness to the fresh peaches that add juicy sweetness, these staples come together beautifully to create a truly memorable cake.
- 1 cup unsalted butter, softened: This gives the cake a luscious, tender crumb and rich flavor.
- 2 cups granulated sugar: Sweetens the cake just right without overpowering the natural peach taste.
- 4 large eggs: Help bind the ingredients and give the cake structure and moisture.
- 1 teaspoon vanilla extract: Adds a warm, aromatic note that enhances the flavors.
- 3 cups all-purpose flour: The base of the cake, providing substance and stability.
- 1/2 teaspoon baking soda: Helps the cake rise perfectly for that light yet substantial texture.
- 1/2 teaspoon salt: Balances the sweetness and brightens the flavors.
- 1 cup buttermilk: Adds a lovely tang and makes the crumb irresistibly moist.
- 2 cups fresh or canned peaches, peeled and chopped: The star ingredient, delivering juicy pops of sweetness throughout.
- 1 tablespoon flour (to toss with peaches): Ensures the peaches distribute evenly without sinking.
- Optional Glaze: Combine 1 cup powdered sugar with 2–3 tablespoons peach juice or milk for a sweet, fruity finish.
How to Make Peach Buttermilk Pound Cake Recipe
Step 1: Prepare Your Pan and Preheat Oven
Start by preheating your oven to 325°F, and generously grease and flour a 10-inch Bundt pan. This step is crucial because it ensures your cake releases smoothly once baked, preserving that perfect shape.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes. This creaming stage is where the magic begins, creating air pockets that will help your pound cake rise beautifully.
Step 3: Add Eggs and Vanilla
Incorporate the eggs one at a time, mixing well after each addition to fully incorporate. Then blend in the vanilla extract, which will lend a gentle aroma and deepen the overall flavor profile.
Step 4: Combine Dry Ingredients Separately
Whisk together the flour, baking soda, and salt in another bowl. This ensures even distribution of the leavening agent and seasoning for a perfectly balanced crumb.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, starting and ending with the flour. This careful incorporation keeps your batter smooth and prevents overmixing that can make a cake tough.
Step 6: Fold in the Peaches
Toss the chopped peaches with 1 tablespoon of flour to avoid sinking, then gently fold them into the batter. These peach pieces will bring bursts of moisture and fruity sweetness to every slice.
Step 7: Bake the Cake
Pour your batter into the prepared Bundt pan and smooth out the top. Bake for 60 to 70 minutes until a toothpick inserted in the center comes out clean. After baking, allow the cake to cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely.
Step 8: Add Optional Glaze
If you want a little extra shine and sweetness, whisk powdered sugar with peach juice or milk, then drizzle over the cooled cake. It’s a charming touch that complements the peach flavor wonderfully.
How to Serve Peach Buttermilk Pound Cake Recipe
Garnishes
Fresh peach slices, a sprinkle of powdered sugar, or a light dusting of cinnamon are fantastic garnishes that highlight the cake’s fruity and buttery flavors. For a little indulgence, add a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Side Dishes
This cake pairs beautifully with a cup of hot tea or coffee, making it an ideal treat for brunch or afternoon gatherings. You can also serve it alongside fresh berries or a berry compote to add a fresh and slightly tart contrast to the sweet cake.
Creative Ways to Present
For a special occasion, slice the cake and serve it with a drizzle of warm caramel sauce and toasted pecans. Alternatively, assemble mini trifle cups layering chunks of the Peach Buttermilk Pound Cake with whipped cream and peach preserves for a stunning dessert presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. It stays moist and flavorful, and the flavors actually improve after a day or two.
Freezing
This Peach Buttermilk Pound Cake Recipe freezes beautifully. Wrap it tightly in plastic wrap and foil to prevent freezer burn, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving for best results.
Reheating
Warm slices gently in the microwave for 15 to 20 seconds or pop in a preheated oven at 300°F for 10 minutes. Reheating enhances the buttery aroma and refreshes the cake’s soft texture.
FAQs
Can I use frozen peaches instead of fresh?
Absolutely! Just make sure to thaw and drain them thoroughly to avoid extra moisture in the batter. Toss them in flour like fresh peaches, and your cake will turn out just as delicious.
What if I don’t have buttermilk?
You can create a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using; this will give you the tangy flavor essential for the cake’s moist crumb.
Is it necessary to use a Bundt pan?
A Bundt pan is traditional for this recipe because it gives the cake its classic shape and allows even baking. However, you can also bake it in two 9×5 inch loaf pans; just reduce baking time accordingly and watch for doneness.
Can I add spices to the cake?
Yes! A pinch of cinnamon or nutmeg pairs wonderfully with peaches and adds warmth to this summery cake. Just add about 1/2 teaspoon to the dry ingredients for subtle spice notes.
How do I know when the cake is done?
Use a toothpick or cake tester inserted in the center; it should come out clean or with just a few moist crumbs. Also, the cake will start to pull away slightly from the sides of the pan as it finishes baking.
Final Thoughts
There is something incredibly comforting and joyful about baking a cake like this Peach Buttermilk Pound Cake Recipe. It’s a crowd-pleaser that feels like a big warm hug on a plate, perfect for any time you want to impress or indulge. I encourage you to try it soon—you might find this becoming your new favorite way to celebrate the sweetness of peaches and the simple pleasures of homemade baking.
