🍑 Peach Buttermilk Pound Cake
Ingredients:
For the Cake:
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1 cup (230g) unsalted butter, room temperature
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2 ½ cups (500g) granulated sugar
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4 large eggs
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3 cups (375g) all-purpose flour
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½ tsp baking soda
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½ tsp salt
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1 cup (240ml) buttermilk
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1 tsp vanilla extract
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1 tsp almond extract (optional but delicious)
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2 cups fresh peaches, peeled and diced (about 3 large peaches)
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1 tbsp flour (to toss with peaches)
Optional Glaze:
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1 cup powdered sugar
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2–3 tbsp buttermilk
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½ tsp vanilla or almond extract
Instructions:
1. Prep the Oven & Pan:
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Preheat oven to 325°F (160°C).
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Grease and flour a 10-inch bundt pan (or use baking spray with flour).
2. Mix the Batter:
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In a large bowl, cream butter and sugar together for 3–5 minutes until light and fluffy.
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Add eggs one at a time, beating well after each.
3. Combine Dry Ingredients:
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In a separate bowl, whisk flour, baking soda, and salt.
4. Assemble the Batter:
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Add dry ingredients to the butter mixture alternately with buttermilk, beginning and ending with the flour. Mix gently between additions.
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Stir in vanilla and almond extract.
5. Add Peaches:
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Toss diced peaches with 1 tbsp flour (this prevents sinking).
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Gently fold them into the batter.
6. Bake:
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Pour batter evenly into the prepared bundt pan.
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Bake for 75–85 minutes, or until a skewer or toothpick comes out clean.
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Cool in pan for 15–20 minutes, then invert onto a wire rack to cool completely.
7. Make the Glaze (Optional):
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Mix powdered sugar with buttermilk and extract until smooth.
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Drizzle over cooled cake.
✅ Tips:
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If using canned peaches, drain well and pat dry.
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Freeze-dried peach bits can be added for extra flavor intensity.
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Serve with whipped cream or a scoop of vanilla ice cream.