If you’re looking for a dessert that truly captures the essence of summer with every bite, this Peach Buttermilk Pound Cake Recipe is your new best friend in the kitchen. This cake combines the tender crumb of classic pound cake with the bright, juicy sweetness of fresh peaches, all enhanced by the tangy richness of buttermilk. It’s moist, flavorful, and perfectly balanced, making it an irresistible treat that’s as comforting as it is elegant. Whether you’re baking for a casual afternoon tea or a festive gathering, this cake promises to delight every palate and become a cherished favorite.
Ingredients You’ll Need
The beauty of this Peach Buttermilk Pound Cake Recipe lies in its simplicity. Each ingredient plays a crucial role in building the cake’s signature texture and vibrant flavor, from the fluffy butter and sugar combo to the fresh, sun-ripened peaches that add a burst of natural sweetness and color.
- 2 1/2 cups all-purpose flour: The foundation that gives the cake structure and tenderness.
- 1 1/2 teaspoons baking powder: Helps the cake rise to a perfect height and creates a light crumb.
- 1/2 teaspoon baking soda: Works alongside baking powder to leaven and balance the acidity of the buttermilk.
- 1/4 teaspoon salt: Enhances all the flavors and rounds out the sweetness.
- 1 cup unsalted butter, softened: Provides richness and moisture, making every bite silky smooth.
- 1 1/2 cups granulated sugar: Sweetens the cake and contributes to that delightful golden crust.
- 4 large eggs: Bind the ingredients together and add tenderness.
- 1 teaspoon vanilla extract: A classic flavor enhancer that adds warmth and depth.
- 1/2 teaspoon almond extract: Offers a subtle nutty aroma that pairs beautifully with peaches.
- 1 cup buttermilk: Provides acidity that tenderizes the flour proteins, keeping the cake moist.
- 1 1/2 cups fresh peaches, peeled, pitted, and diced: The star ingredient that injects juicy fruitiness and natural sweetness.
- Optional: powdered sugar for dusting: Adds a pretty finishing touch and a hint of extra sweetness.
How to Make Peach Buttermilk Pound Cake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F. This ensures your cake bakes evenly from the moment it goes in. Grease and flour a 9×5-inch loaf pan, which will give your pound cake its classic shape and prevent sticking. Proper pan preparation keeps your cake looking as good as it tastes.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This mix evenly distributes the leavening agents, ensuring your cake rises beautifully and has a perfect crumb texture.
Step 3: Cream Butter and Sugar
In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is key to incorporating air into your batter, giving the pound cake its tender, airy texture.
Step 4: Add Eggs and Extracts
Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Then mix in the vanilla and almond extracts. These flavors infuse the cake with warmth and a subtle nutty sweetness that complement the peaches wonderfully.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Gradually add the flour mixture to your butter mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix just until combined to avoid overworking the batter, which keeps the cake tender and moist.
Step 6: Fold in the Peaches
Gently fold the diced peaches into the batter. For extra moisture control, consider tossing the peaches in a tablespoon of flour beforehand to prevent them from sinking during baking. This step distributes juicy fruit pockets throughout your cake, making every slice delightful.
Step 7: Bake to Golden Perfection
Pour the batter into your prepared loaf pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. When done, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely — this prevents it from breaking apart.
How to Serve Peach Buttermilk Pound Cake Recipe
Garnishes
A light dusting of powdered sugar is a simple yet elegant way to finish this peach pound cake. Fresh peach slices or a sprig of mint on the side will elevate the presentation and add a fresh aroma that highlights the cake’s fruity character.
Side Dishes
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream to create a luscious dessert experience. A drizzle of honey or a spoonful of homemade peach compote can also brighten the flavors and add a delightful contrast in textures.
Creative Ways to Present
For a stunning dessert centerpiece, slice the cake and layer it with mascarpone and peach preserves to create a trifle. Or, cut the cake into smaller cubes to serve alongside grilled peaches and a sprinkle of toasted almonds for a sophisticated summer treat.
Make Ahead and Storage
Storing Leftovers
Wrap the leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to three days to keep it moist and flavorful. If you need to keep it longer, refrigeration for up to five days is a safe option, though be sure to bring it back to room temperature before serving.
Freezing
This peach buttermilk pound cake freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil to protect against freezer burn. For best quality, enjoy within two months. Thaw overnight in the refrigerator before enjoying.
Reheating
If you want to warm up slices, place them in a preheated 300°F oven for about 10 minutes or microwave briefly for 15 to 20 seconds. Reheating brings back that fresh-baked aroma and makes the cake feel freshly made.
FAQs
Can I use frozen peaches instead of fresh?
Yes, you can! Just be sure to thaw and drain the frozen peaches well to avoid excess moisture, which can affect the cake’s texture. Tossing the peaches in a little flour before folding into the batter also helps prevent sinking.
Is it necessary to use buttermilk?
Buttermilk adds moisture and a subtle tang that balances the sweetness, but if you don’t have any on hand, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for 5 to 10 minutes before using.
Can I make this cake gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free baking blend that includes xanthan gum for best results. The texture may vary slightly, but you’ll still have a delicious cake to enjoy.
What pan size can I use apart from a loaf pan?
This recipe works beautifully in a Bundt pan, too. Just be sure to adjust the baking time accordingly, starting to check for doneness around 50 minutes, as the cake will bake faster in a wider pan.
How do I keep peaches from sinking in the batter?
The secret is to toss the diced peaches in a tablespoon of flour before folding them into the batter. This light coating helps suspend the fruit evenly throughout the cake as it bakes.
Final Thoughts
There’s something truly special about a homemade Peach Buttermilk Pound Cake Recipe that fills your kitchen with warmth and invites happy moments around the table. With its buttery crumb and luscious peach chunks, this cake is an easy way to celebrate the joys of fresh fruit and simple baking. I can’t wait for you to try it and share this slice of sunshine with your loved ones!
Print
Peach Buttermilk Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful Peach Buttermilk Pound Cake featuring fresh diced peaches folded into a tender, buttery cake base. This classic American dessert is perfect for summer gatherings and can be dusted with powdered sugar for an elegant finish.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup buttermilk
Fruit
- 1 1/2 cups fresh peaches, peeled, pitted, and diced
Optional
- Powdered sugar for dusting
Instructions
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- 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 several minutes.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla and almond extracts for fragrance and flavor.
- Combine Batter: Gradually add the dry ingredient mixture to the butter mixture alternately with buttermilk, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Fold in Peaches: Gently fold the diced fresh peaches into the batter, taking care not to break them down too much.
- Pour and Smooth: Pour the batter into your prepared loaf pan and smooth the top with a spatula to ensure even baking.
- Bake: Place the pan in the preheated oven and bake for 60 to 70 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Serve: Optionally dust with powdered sugar before slicing and serving for a beautiful presentation.
Notes
- To prevent peaches from sinking, toss them in 1 tablespoon of flour before folding into the batter.
- This cake can also be baked in a Bundt pan; if so, adjust the baking time accordingly, usually slightly longer.
- Store the cake tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.
