Can I use canned or frozen peaches for this pound cake?

Yes, you can use canned or frozen peaches if fresh ones are not in season. For canned peaches, ensure they are well-drained and patted dry to prevent excess moisture. For frozen peaches, thaw them completely and drain any liquid before folding them into the batter.

How do I prevent the peach chunks from sinking to the bottom?

The best way to prevent fruit from sinking in a Peach Buttermilk Pound Cake is to toss the diced peaches in a tablespoon of flour before adding them to the batter. This helps the fruit grip the batter as it bakes.

Why is buttermilk important in this recipe?

Buttermilk is a key ingredient because its acidity breaks down gluten, resulting in a more tender and moist crumb. It also adds a subtle tang that balances the sweetness of the sugar and peaches.

How long will this Peach Buttermilk Pound Cake stay fresh?

This cake stays fresh and moist for up to 3 days when stored in an airtight container at room temperature. You can also refrigerate it for up to a week or freeze it for up to 3 months.

Peach Buttermilk Pound Cake: 7 Secrets for a Moist Crumb

Name: Peach Buttermilk Pound Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Southern American
Ingredients: 3 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 2.5 cups granulated sugar; 4 large eggs, room temperature; 1 cup buttermilk, room temperature; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 2 cups fresh peaches, peeled and diced

Description

A dense, moist, and velvety Southern pound cake featuring fresh summer peaches and tangy buttermilk.

Ingredients

Scale

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2.5 cups granulated sugar
4 large eggs, room temperature
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups fresh peaches, peeled and diced

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Instructions

Step 1: Preheat oven to 325°F and grease a 10-inch Bundt pan thoroughly.
Step 2: Whisk and sift together flour, baking soda, and salt.
Step 3: Cream butter and sugar on medium-high speed for 5 minutes until very fluffy.
Step 4: Add eggs one at a time, beating well after each addition.
Step 5: Mix in vanilla and almond extracts.
Step 6: Alternately add flour mixture and buttermilk on low speed, starting and ending with flour.
Step 7: Toss diced peaches with a tablespoon of flour to prevent sinking.
Step 8: Fold peaches into the batter gently using a spatula.
Step 9: Pour batter into the pan and bake for 65-75 minutes until a skewer comes out clean.
Step 10: Cool in pan for 20 minutes before inverting onto a wire rack.

Notes

Ensure all cold ingredients are at room temperature before starting for the best emulsion.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 35g
Sodium: 310mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 6g
Cholesterol: 95mg

Description

Ingredients

Instructions

Notes

Nutrition

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