Peach Buttermilk Pound Cake (Print Version)
Moist pound cake bursting with fresh peaches, creamy buttermilk, and fragrant vanilla-almond flavors.
# Ingredients:
→ Cake Batter
01 -
1 cup unsalted butter, softened at room temperature
02 -
2 cups granulated sugar
03 -
4 large eggs
04 -
3 cups all-purpose flour
05 -
1 teaspoon baking soda
06 -
1/2 teaspoon salt
07 -
1 cup buttermilk
08 -
1 teaspoon vanilla extract
09 -
1/2 teaspoon almond extract
→ Peach Preparation
10 -
2 cups fresh peaches, peeled and chopped
11 -
1 tablespoon all-purpose flour, for coating peaches
# Steps:
01 -
Preheat oven to 325°F (165°C). Grease a bundt pan thoroughly and dust with flour, tapping out any excess.
02 -
In a large mixing bowl, beat the butter and sugar together until the mixture is pale and fluffy, about 4 to 5 minutes.
03 -
Add eggs one at a time, beating well after each addition until fully integrated.
04 -
In a separate bowl, whisk together the flour, baking soda, and salt.
05 -
Add flour mixture to the creamed mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. Mix on low speed until just combined.
06 -
Stir in vanilla extract and almond extract until evenly dispersed.
07 -
Toss chopped peaches with 1 tablespoon of flour to coat. Gently fold peaches into the batter using a spatula.
08 -
Transfer batter evenly into the prepared bundt pan. Smooth the top with a spatula. Bake for 70 to 80 minutes, or until a skewer inserted in the center comes out clean.
09 -
Remove cake from the oven and cool in the pan for 20 minutes. Carefully invert onto a wire rack to cool completely.
# Notes:
01 -
Coating the peaches in flour helps prevent them from sinking during baking and ensures even distribution throughout the cake.