Why Make This Recipe
Southern Peach Buttermilk Pound Cake is a delightful treat that perfectly captures the essence of summer. It’s moist, flavorful, and packed with fresh peaches, making it a popular choice for gatherings, picnics, or simply enjoying at home. The rich buttermilk gives the cake a tender crumb, while the diced peaches add a burst of sweetness. Whether you are a seasoned baker or a beginner, this recipe is straightforward and guarantees a delicious result.
How to Make Southern Peach Buttermilk Pound Cake
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh peaches, diced
Directions:
- Preheat the oven to 325°F (165°C). Grease and flour a bundt pan.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture alternately with the buttermilk, starting and ending with the flour mixture.
- Stir in the vanilla extract and diced peaches.
- Pour the batter into the prepared bundt pan.
- Bake for about 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
How to Serve Southern Peach Buttermilk Pound Cake
Once your cake has cooled completely, it’s ready to serve. You can slice it and enjoy it plain, or add a dusting of powdered sugar on top for a touch of sweetness. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra flavor boost, consider serving it with a drizzle of caramel or a side of fresh fruit.
How to Store Southern Peach Buttermilk Pound Cake
To keep your pound cake fresh, store it in an airtight container at room temperature. It will remain delicious for up to three days. If you wish to store it for a longer time, you can wrap it tightly in plastic wrap and freeze it for up to three months. When ready to enjoy, simply thaw at room temperature.
Tips to Make Southern Peach Buttermilk Pound Cake
- Make sure your butter is softened to room temperature for easy creaming with sugar.
- Use ripe but firm peaches for the best texture and flavor.
- If you prefer a spicier cake, you can add a teaspoon of cinnamon or nutmeg to the dry ingredients.
- For an added crunch, consider folding in a cup of chopped pecans or walnuts.
Variation
If peaches are not in season, you can substitute them with another fruit such as blueberries, strawberries, or even apples. The baking time may vary slightly based on the fruit used, so keep an eye on the cake as it bakes.
FAQs
1. Can I use frozen peaches instead of fresh ones?
Yes, you can use frozen peaches. Just make sure to thaw and drain any excess moisture before adding them to the batter.
2. Is it necessary to use buttermilk?
Buttermilk helps create a moist and tender cake. If you don’t have it, you can make a substitute by combining one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
3. Can I bake this cake in a different type of pan?
Yes, you can use a standard loaf pan or even cupcake tins. Just adjust the baking time as needed. A loaf pan will take longer to bake than a bundt pan.
Southern Peach Buttermilk Pound Cake
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened at room temperature for easy creaming
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk can substitute with milk + vinegar or lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh peaches, diced use ripe but firm peaches for best results
Instructions
Preparation
- Preheat the oven to 325°F (165°C). Grease and flour a bundt pan.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture alternately with the buttermilk, starting and ending with the flour mixture.
- Stir in the vanilla extract and diced peaches.
Baking
- Pour the batter into the prepared bundt pan.
- Bake for about 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Serving
- Once cooled, slice and enjoy plain, with powdered sugar, or alongside vanilla ice cream or whipped cream.
