Peach Buttermilk Pound Cake

Ingredients

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
½ tsp baking soda
½ tsp salt
1 cup buttermilk, room temperature
1 tsp vanilla extract
½ tsp almond extract (optional, for added depth)
2 cups chopped fresh or canned peaches (peeled if fresh, drained if canned)
1 tbsp all-purpose flour (for tossing the peaches)
For the Glaze (Optional):
1 cup powdered sugar
2–3 tbsp buttermilk or peach juice
¼ tsp vanilla extract

Instructions

Step 1: Preheat and Prep
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly. Set aside.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer. Beat until the mixture is light and fluffy—about 3–5 minutes.
Step 3: Add Eggs
Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
Step 4: Combine Dry and Wet Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. In another small bowl, mix the buttermilk with vanilla and almond extract. Alternately add the dry ingredients and buttermilk mixture to the batter, beginning and ending with the flour. Mix just until combined.
Step 5: Fold in Peaches
Toss the chopped peaches with 1 tbsp of flour to prevent them from sinking. Gently fold them into the batter using a spatula.
Step 6: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack.
Step 7: Glaze (Optional)
Whisk together the powdered sugar, buttermilk or peach juice, and vanilla until smooth. Drizzle over the cooled cake for a sweet finish.

Notes
If using frozen peaches, thaw and drain them thoroughly before using. Too much moisture can throw off the texture of the cake. The cake can be stored covered at room temperature for 2 days or refrigerated for up to a week.

Conclusion
This peach buttermilk pound cake is the perfect fusion of Southern charm and rich, old-fashioned baking. With its buttery crumb, hints of vanilla and almond, and pockets of juicy peaches, this cake is a dessert dream come true. Whether you serve it as a summer delight or a comforting treat in colder months, it’s sure to bring warmth to any table. So grab your apron, slice up some peaches, and get ready to fall in love with every bite.