Southern Peach Buttermilk Pound Cake

Why Make This Recipe

Southern Peach Buttermilk Pound Cake is a delightful treat that brings together the flavors of juicy peaches and rich buttermilk. This cake is perfect for summer gatherings, family picnics, or simply enjoying a slice with your morning coffee. The moist, dense texture of the pound cake combined with the sweet bursts of fresh peaches makes this recipe a standout. It’s an easy-to-follow dish that captures the essence of Southern baking.

How to Make Southern Peach Buttermilk Pound Cake

Ingredients :

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup diced fresh peaches
• 1 teaspoon vanilla extract

Directions :

1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry mixture to the creamed mixture, alternating with the buttermilk.
6. Stir in the diced peaches and vanilla extract.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
9. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

How to Serve Southern Peach Buttermilk Pound Cake

Southern Peach Buttermilk Pound Cake can be served plain or with a dusting of powdered sugar. It’s also wonderful when paired with a scoop of vanilla ice cream or a dollop of whipped cream. You can enjoy it as a dessert or a sweet snack throughout the day.

How to Store Southern Peach Buttermilk Pound Cake

To store your Southern Peach Buttermilk Pound Cake, wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to 3 days. For longer storage, place it in the refrigerator, where it can last for up to a week. If you want to keep it even longer, you can freeze individual slices or the whole cake for up to 3 months.

Tips to Make Southern Peach Buttermilk Pound Cake

• Use ripe, fresh peaches for the best flavor. Avoid overripe or bruised fruit.
• Make sure the butter is softened to room temperature for easy creaming with sugar.
• Don’t overmix the batter once you add the flour. Mix just until combined for a tender cake.
• You can add some cinnamon or nutmeg for a warm spice note that complements the peaches.

Variation

You can modify this recipe by adding nuts, such as chopped pecans or walnuts. Another variation is to substitute the fresh peaches with blueberries or strawberries for a different fruity take.

FAQs

1. Can I use frozen peaches instead of fresh ones?
Yes, you can use frozen peaches. Just make sure to thaw and drain them before adding to the batter to avoid extra moisture.

2. Is buttermilk necessary for this recipe?
Yes, buttermilk adds moisture and a slight tang that contributes to the cake’s flavor and texture. If you don’t have buttermilk, you can make a substitute by mixing milk with a little vinegar or lemon juice.

3. How can I tell when the cake is done?
You can check if the cake is done by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. If it has wet batter, let it bake a little longer.