Peach Buttermilk Pound Cake
A tender bundt pound cake made with buttermilk and diced fresh peaches, baked until golden and finished with a dusting of powdered sugar.
Equipment
- 10 cup bundt pan
- Stand mixer or hand mixer
- medium bowl
- Wire cooling rack
- Toothpick
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 2 cup granulated sugar
- 4 large eggs room temperature
- 1 cup buttermilk room temperature
- 3 cup all purpose flour 1 tablespoon set aside for the peaches
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 2 cup fresh peaches diced, about 3 medium
- 1 tbsp softened butter for greasing the pan
- 1 tbsp flour for dusting the pan
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease and flour a bundt pan. Toss the peaches with 1 tablespoon of flour.
- Make the batter. Cream the butter and sugar for 4 to 5 minutes, beat in the eggs and vanilla, then alternate the dry mix and buttermilk.
- Add the peaches. Fold in the fruit and pour the batter into the pan.
- Bake. Bake for 60 to 70 minutes until a toothpick comes out clean.
- Cool. Cool in the pan for 10 minutes, turn out, and cool completely before slicing.
Notes
Substitutions: Make a buttermilk substitute with 1 tablespoon lemon juice in milk to fill 1 cup. Nectarines or well drained thawed peaches also work.
Tips: Spoon and level the flour, pat the fruit dry, and tent with foil if the top browns too fast.
Storage: Keep covered at room temperature for 2 days, refrigerate for 5 days, or freeze slices for 3 months.