Here’s a complete recipe for Southern Peach Buttermilk Pound Cake, incorporating your listed ingredients and adding the necessary components for a moist, flavorful cake:
Southern Peach Buttermilk Pound Cake
Prep Time: 15 mins | Cook Time: 60–70 mins | Total Time: 1 hr 30 mins
Servings: 10–12
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, room temperature
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3 cups all-purpose flour, sifted
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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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1 tsp almond extract (optional, enhances flavor)
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1½ cups fresh peaches, peeled & diced (or canned, drained)
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1 Tbsp flour (for coating peaches)
Optional Glaze:
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1 cup powdered sugar
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2–3 Tbsp buttermilk or peach juice
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½ tsp vanilla extract
Instructions:
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Prep:
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Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan.
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Toss diced peaches with 1 Tbsp flour (to prevent sinking).
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Cream Butter & Sugar:
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Beat softened butter and sugar on medium speed until light and fluffy (~3–5 mins).
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Add Eggs:
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Add eggs one at a time, mixing well after each.
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Dry Ingredients:
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Whisk together flour, baking soda, and salt in a separate bowl.
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Alternate Mixing:
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Gradually add dry ingredients to butter mixture, alternating with buttermilk. Begin and end with flour.
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Mix in vanilla and almond extracts.
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Fold in Peaches:
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Gently fold floured peaches into the batter.
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Bake:
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Pour batter into prepared pan. Bake 60–70 mins or until a toothpick comes out clean.
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Cool in pan for 15 mins, then invert onto a wire rack.
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Glaze (Optional):
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Whisk powdered sugar, buttermilk/peach juice, and vanilla. Drizzle over cooled cake.
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Tips:
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Room temp ingredients ensure even mixing.
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Don’t overmix after adding flour to avoid a dense cake.
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Storage: Keep covered at room temp for 3 days or refrigerate for up to 5 days.
Enjoy this tender, peachy twist on a classic Southern pound cake! 🍑🍰
