What if the secret to the most luscious, moist pound cake lies in a simple combination of ripe peaches and tangy buttermilk? While traditional pound cakes are cherished for their dense texture, incorporating fresh peaches and buttermilk introduces a delightful twist, resulting in a cake that’s both rich and refreshingly light. This Peach Buttermilk Pound Cake is a testament to how classic recipes can be elevated with seasonal ingredients, offering a perfect balance of sweetness and tang.
Why You’ll Love This Recipe
- Moist and Tender Crumb: Buttermilk ensures a soft, melt-in-your-mouth texture.
- Fresh Peach Flavor: Juicy peaches infuse the cake with natural sweetness and a hint of tartness.
- Versatile Delight: Perfect for brunches, picnics, or as a comforting dessert.
- Simple Ingredients: No need for exotic ingredients; everything is likely already in your pantry.
Ingredients
For the Cake:
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 2 cups (about 3-4) fresh peaches, peeled and diced
Optional Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons (30ml) milk
- 1/2 teaspoon vanilla extract
How to Make Peach Buttermilk Pound Cake
- Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt or tube pan to prevent sticking.
- Cream Butter & Sugar: In a large bowl, beat the softened butter with the sugar until the mixture is pale and fluffy, which should take about 3 to 5 minutes.
- Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In another bowl, sift or whisk together the flour, baking powder, and salt to ensure even distribution.
- Alternate Mixing: Gradually incorporate the dry ingredients into the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
- Fold in Peaches: Gently fold the diced peaches into the batter, ensuring even distribution without overmixing.
- Prepare to Bake: Transfer the batter into the greased and floured pan, smoothing the surface evenly.
- Baking: Place the cake in the oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center emerges clean.
- Cooling: Once baked, let the cake sit in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optional Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
Helpful Tips
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature to achieve a well-blended and smooth batter.
- Peach Preparation: Use ripe but firm peaches to prevent them from disintegrating into the batter.
- Avoid Overmixing: Mix just until ingredients are combined to maintain a tender crumb.
- Check for Doneness: Oven temperatures can vary; start checking the cake at 60 minutes.
Substitutions and Variations
- Fruit Variations: Swap peaches with nectarines, apricots, or berries for a different flavor profile.
- Buttermilk Substitute: Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.
- Add-ins: Incorporate chopped nuts like pecans or walnuts for added texture.
- Spice It Up: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm spice note.
Frequently Asked Questions
Can I use canned or frozen peaches? Yes, but ensure they are well-drained and patted dry to prevent excess moisture in the batter.
How do I store the cake? Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to one week for extended freshness.
Can I freeze the cake? Absolutely. Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Storage Instructions
- Room Temperature: Keep the cake in an airtight container for up to 3 days.
- Refrigeration: Store in the refrigerator for up to a week. Bring to room temperature before serving.
- Freezing: Wrap the cake securely and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
Conclusion
This Peach Buttermilk Pound Cake is a delightful fusion of classic baking and seasonal freshness. Its moist crumb, rich flavor, and juicy peach bits make it a standout dessert for any occasion. Whether you’re hosting a summer gathering or simply indulging in a sweet treat, this cake is sure to impress. Give it a try, and don’t forget to share your experience or any creative twists you add!
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Peach Buttermilk Pound Cake: The Ultimate Summer Dessert
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
Description
Peach Buttermilk Pound Cake is a moist and buttery dessert packed with fresh peach flavor and the tang of buttermilk. It’s an easy, no-fail recipe ideal for summer gatherings, picnics, or an everyday sweet treat. Try it now and share it with your loved ones!
Ingredients
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (240ml) buttermilk
2 cups (about 3-4) fresh peaches, peeled and diced
Optional Glaze:
1 cup (120g) powdered sugar
2 tablespoons (30ml) milk
1/2 teaspoon vanilla extract
Instructions
Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt or tube pan to prevent sticking.
Cream Butter & Sugar: In a large bowl, beat the softened butter with the sugar until the mixture is pale and fluffy, which should take about 3 to 5 minutes.
Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients: In another bowl, sift or whisk together the flour, baking powder, and salt to ensure even distribution.
Alternate Mixing: Gradually incorporate the dry ingredients into the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
Fold in Peaches: Gently fold the diced peaches into the batter, ensuring even distribution without overmixing.
Prepare to Bake: Transfer the batter into the greased and floured pan, smoothing the surface evenly.
Baking: Place the cake in the oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center emerges clean.
Cooling: Once baked, let the cake sit in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
Notes
Use room temperature butter, eggs, and buttermilk for best results.
Substitute fresh peaches with drained canned or thawed frozen peaches if needed.
Add cinnamon or nutmeg for a warm twist.
Cake freezes well; wrap tightly and freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes