Introduction
If you’re craving a dessert that embodies the warmth of Southern baking, the peach buttermilk pound cake is just what you need. This cake combines the creamy tang of buttermilk with the sweet juiciness of ripe peaches, resulting in a moist, tender crumb that’s simply irresistible. Traditionally baked in bundt form, it’s the perfect centerpiece for brunch, potlucks, or any summer gathering.
Whether you use fresh, canned, or frozen peaches, this cake offers an explosion of fruity flavor wrapped in a rich, buttery base. It’s the kind of comforting bake that brings people together and keeps them coming back for seconds (and thirds!).
Ingredients:
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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3 cups all-purpose flour
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½ tsp baking soda
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½ tsp salt
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1 cup buttermilk, room temperature
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1 tsp vanilla extract
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½ tsp almond extract (optional, for added depth)
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2 cups chopped fresh or canned peaches (peeled if fresh, drained if canned)
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1 tbsp all-purpose flour (for tossing the peaches)
For the Glaze (Optional):
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1 cup powdered sugar
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2–3 tbsp buttermilk or peach juice
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¼ tsp vanilla extract
Preparation:
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.
Variation
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Peach Bourbon Pound Cake: Add 2 tbsp bourbon to the batter and replace 2 tbsp of buttermilk with peach juice or bourbon for a rich, Southern twist.
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Peach Upside-Down Pound Cake: Line the bottom of the pan with peach slices and brown sugar before adding the batter.
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Peach Raspberry Combo: Mix in ½ cup of raspberries for a tart contrast to the sweet peaches.
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Gluten-Free Option: Use a 1:1 gluten-free baking flour blend.
COOKING Note:
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.
Serving Suggestions:
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Serve with a scoop of vanilla or peach ice cream
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Add a dollop of whipped cream and fresh peach slices on top
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Pairs beautifully with sweet iced tea or lemonade
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For brunch, serve it warm with a drizzle of honey or yogurt
Tips:
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Use ripe, fragrant peaches for the best flavor.
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Don’t overmix after adding flour—just stir until ingredients are combined.
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Let the cake cool completely before glazing to avoid melting the sugar.
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A serrated knife works best for slicing through the moist, tender crumb.
Prep Time:
20 minutes
Cooking Time:
80 minutes
Total Time:
1 hour 40 minutes
Nutritional Information (Per Slice, 12 servings):
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Calories: 420
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Protein: 5g
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Sodium: 220mg
FAQs
Q: Can I use canned peaches?
A: Absolutely! Just make sure to drain them well and pat dry with paper towels to avoid excess moisture.
Q: Why use buttermilk?
A: Buttermilk adds moisture and a subtle tang that balances the sweetness of the cake, giving it a richer flavor and softer texture.
Q: Can I freeze this cake?
A: Yes. Wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Q: How do I know when it’s done?
A: Insert a toothpick or cake tester into the thickest part—if it comes out clean or with a few moist crumbs, it’s ready.
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.
Print
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
-
½ tsp baking soda
-
½ tsp salt
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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
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly. Set aside.
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.
Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
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.
Toss the chopped peaches with 1 tbsp of flour to prevent them from sinking. Gently fold them into the batter using a spatula.
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.
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.