Southern Peach Buttermilk Pound Cake

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Southern Peach Buttermilk Pound Cake: A Classic Dessert with a Fruity Twist

Few desserts capture the essence of Southern hospitality quite like a Peach Buttermilk Pound Cake. With its rich, buttery texture, subtle tang from buttermilk, and sweet bursts of juicy peaches, this cake is a showstopper in both flavor and presentation. Baked traditionally in a bundt pan, this pound cake is ideal for summer gatherings, potlucks, family dinners, and any time you want to share a bit of sweet comfort with loved ones.

What Makes This Pound Cake Unforgettable

The secret to the tender, moist crumb lies in the perfect balance of ingredients: creamy buttermilk, high-quality butter, and the natural sweetness of peaches. When combined, these elements create a dessert that is deeply flavorful, aromatic, and rich without being heavy. The use of almond extract as an optional ingredient brings a hint of nutty sophistication that complements the fruity notes beautifully.

Unlike many modern cakes, this one doesn’t rely on glazes or excessive decorations. Its classic simplicity is part of its charm—just a golden-brown crust and a soft, peach-studded interior that melts in your mouth.

Ingredients You’ll Need

To create this comforting, Southern-inspired cake, gather the following ingredients:

Cake Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional, for depth)
  • 2 cups chopped peaches, fresh or canned (peeled if fresh, drained if canned)
  • 1 tablespoon all-purpose flour, for tossing the peaches

Peach Options:

  • Fresh peaches (preferred in season): Peel and chop for the most vibrant flavor.
  • Canned peaches (convenient year-round): Drain thoroughly to avoid excess moisture.
  • Frozen peaches: Thaw and drain before chopping.

How to Make the Perfect Peach Buttermilk Pound Cake

Step 1: Preheat and Prepare

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan generously to prevent sticking. You can also use baking spray with flour for ease.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, use a stand or hand mixer to beat the butter and granulated sugar together on medium speed until light and fluffy—this takes about 3–5 minutes. Proper creaming is essential to give the cake structure and volume.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition. This step helps create a smooth, emulsified batter that bakes evenly.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the batter.

Step 5: Combine Wet Ingredients

In a measuring cup or small bowl, stir together the buttermilk, vanilla extract, and almond extract (if using).

Step 6: Alternate Mixing Dry and Wet Ingredients

Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix until just combined—do not overmix.

Step 7: Fold in the Peaches

Toss the chopped peaches with 1 tablespoon of flour (this helps prevent them from sinking in the batter). Gently fold them into the cake batter using a spatula until evenly distributed.

Step 8: Bake

Pour the batter into the prepared bundt pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even browning.

Step 9: Cool and Invert

Let the cake cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack to cool completely. Allow at least 1 hour before slicing to ensure the crumb sets properly.

Serving Suggestions

While this cake is incredible on its own, you can elevate it even further with a few serving ideas:

  • Dust with powdered sugar for a classic finish.
  • Serve with a dollop of whipped cream and extra peach slices.
  • Pair with a scoop of vanilla bean ice cream for a decadent summer dessert.
  • Drizzle with a simple vanilla glaze or peach syrup for added sweetness.

Storage and Make-Ahead Tips

This pound cake keeps well, making it a great option for baking ahead:

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Will last up to 1 week, covered.
  • Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature overnight before serving.

Why This Cake Deserves a Spot in Your Recipe Box

  • Moist and rich with just the right amount of sweetness.
  • Fruity and fragrant, with real peaches in every bite.
  • Flexible with ingredients: Works beautifully with fresh, frozen, or canned fruit.
  • Perfect for all occasions: From casual brunches to elegant celebrations.
  • Deep Southern roots, bringing warmth and tradition to your table.

The Peach Buttermilk Pound Cake is more than just a dessert—it’s a comforting, nostalgic experience that evokes memories of Sunday dinners and summertime gatherings. It’s the kind of recipe you’ll pass down, the kind that makes people ask for “just one more slice.”

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