Description
A rich, buttery Southern Peach Buttermilk Pound Cake filled with juicy peaches and a hint of almond a true old-fashioned Southern dessert perfect for holidays, summer gatherings, or family treats.
Ingredients
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups fresh peaches, peeled and chopped (or canned/frozen)
1 tablespoon flour for coating peaches
Instructions
1. Preheat your oven to 325°F (165°C) and generously grease and flour a bundt pan.
2. Cream the butter and sugar until light and fluffy, about 4–5 minutes.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined.
6. Stir in vanilla and almond extracts.
7. Toss peaches with 1 tablespoon flour to prevent sinking, then gently fold them into the batter.
8. Pour the batter into the prepared bundt pan and bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely before glazing or serving.
Notes
Stuffani’s Tip: For best results, use ripe but firm peaches so they hold their shape during baking.
Stuffani’s Tip: You can use canned peaches, but drain and pat dry before adding to the batter.
Stuffani’s Whisper: Store the cake covered at room temperature for up to 3 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Southern Peach Buttermilk Pound Cake, easy dessert recipes for families, old-fashioned Southern cake, peach pound cake, holiday dessert ideas