Southern Peach Buttermilk Pound Cake
A delightful Southern dessert featuring moist pound cake with fresh peaches and buttermilk.
Servings: 10 servings
Calories: 390kcal
Equipment
- 10-inch bundt or tube pan
- Mixing Bowl
- Whisk
Ingredients
Ingredients
- 1 cup unsalted butter, softened (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh peaches, peeled and chopped
Instructions
- Preheat oven to 350°F (175°C) and grease and flour a 10-inch bundt or tube pan.
- Cream the butter and sugar together until light and fluffy, about 3–5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the butter mixture alternately with the buttermilk and vanilla, mixing just until combined.
- Gently fold in chopped peaches.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
If peaches aren’t in season, nectarines or berries make a great substitute. Add a pinch of cinnamon for extra warmth and flavor.
Nutrition
Calories: 390kcal | Fat: 18g