Tips & Variations
- Use ripe but firm peaches to prevent them from getting mushy in the batter.
- No fresh peaches? Canned (drained) or frozen (thawed and dried) work too.
- Don’t overmix the batter once the flour is added to keep it tender.
- Try adding chopped pecans or a bit of cinnamon for a warm twist.
Note
Let the Peach Buttermilk Pound Cake cool fully before glazing or slicing. Warm cake tends to crumble and won’t hold that luscious texture.
Serving Suggestions
- Serve with vanilla ice cream and sliced peaches
- Great with whipped cream or a dollop of Greek yogurt for breakfast
- Perfect alongside hot coffee or sweet iced tea
- Use leftovers for a peaches-and-cream parfait
Nutrition Information
Per Serving (based on 12 slices):
- Calories: 430
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 100mg
- Sodium: 220mg
- Carbohydrates: 59g
- Fiber: 1g
- Sugar: 39g
- Protein: 5g
User Reviews/Comments
“Tasted like summer on a plate. I used Georgia peaches and served it warm with whipped cream. My family inhaled it!” — Rachel S.
“I made this with canned peaches and it still turned out amazing. The buttermilk makes it so soft and tender.” — Greg L.
“This one is going on repeat all summer. Even my picky teenager asked for seconds.” — Denise Y.
FAQs
Can I use canned or frozen peaches instead of fresh? Yes! Canned peaches (well-drained) or frozen peaches (thawed and dried) work great when fresh are out of season. Just make sure they aren’t too soft or watery before adding to your Peach Buttermilk Pound Cake.
Why add buttermilk to the cake? Buttermilk adds a subtle tang and reacts with baking soda to help the cake rise. It also keeps the crumb incredibly moist and tender in your Peach Buttermilk Pound Cake.
How should I store the cake? Store Peach Buttermilk Pound Cake at room temperature in an airtight container for up to 3 days. Refrigerate for longer storage, or freeze slices wrapped tightly in plastic.
Can I make this in a loaf or sheet pan? Absolutely. You can bake Peach Buttermilk Pound Cake in two loaf pans (adjust time to 50-60 mins) or a 9×13″ pan (start checking around 45 minutes).
What kind of glaze works best? A simple powdered sugar glaze with peach juice brings out the fruity flavor in Peach Buttermilk Pound Cake, but you can also try lemon or even bourbon for extra depth.
Conclusion
Peach Buttermilk Pound Cake is the kind of dessert that wraps up summer in a crumbly, golden-crusted hug. It’s a tribute to ripe peaches, the power of buttermilk, and the kind of baking that doesn’t cut corners. Each bite is rich without being heavy, sweet but not cloying, and just a little bit nostalgic. Whether you’re baking for a brunch crowd or just need something sweet after dinner, this Peach Buttermilk Pound Cake recipe shows up, steals the show, and leaves your kitchen smelling like sunshine. For more on the origins of traditional Southern baking, check out this background on Southern United States cuisine.
Pull up a chair, cut yourself a slice of Peach Buttermilk Pound Cake, and taste what summer was always meant to be.
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.
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