Ingredients
Scale
For the Peach Buttermilk Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 cups chopped fresh peaches (peeled)
- 1 tablespoon all-purpose flour (to toss with peaches)
For the Optional Peach Glaze:
- 1 cup powdered sugar
- 2 tablespoons peach juice or milk
- 1/4 teaspoon vanilla extract
Instructions
- Prep the Oven and Pan: Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until pale and fluffy, about 4-5 minutes.
- Add Eggs: Add eggs one at a time, beating well after each addition.
- Mix Dry Ingredients: In another bowl, whisk together flour, baking soda, and salt.
- Alternate Wet and Dry: Add flour mixture in three additions, alternating with buttermilk. Begin and end with flour. Mix until just combined.
- Add Flavor: Stir in vanilla and almond extract.
- Add Peaches: Toss chopped peaches with 1 tablespoon of flour. Gently fold into the batter.
- Bake: Pour batter into prepared pan. Smooth the top. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cake cool in pan 15 minutes. Turn out onto a wire rack and cool completely.
- Glaze: Mix glaze ingredients until smooth. Drizzle over cooled Peach Buttermilk Pound Cake if desired.
Notes
Let the Peach Buttermilk Pound Cake cool fully before glazing or slicing. Warm cake tends to crumble and won’t hold that luscious texture.