Description
A delightful Southern Peach Buttermilk Pound Cake that embodies the essence of summer, perfect for family gatherings and celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups fresh peaches, diced
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, mix the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the diced peaches gently.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use ripe peaches that are in season.
- This cake can be served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg
Keywords: Southern Peach Buttermilk Pound Cake, summer dessert, peach cake, pound cake