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
Scale
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.
