There's a special kind of warmth that only a homemade Southern dessert can bring to the table. Clara's Southern Peach Buttermilk Pound Cake is a true testament to this tradition, blending the timeless appeal of a classic pound cake with the sweet, juicy burst of fresh peaches and the delicate tang of buttermilk. It’s a recipe passed down through generations, ensuring every bite is moist, flavorful, and utterly unforgettable.
This cake isn't just a dessert; it's a celebration of simple, wholesome ingredients elevated to perfection. Whether you’re looking for a showstopper for a summer potluck or a comforting treat on a quiet afternoon, Clara’s recipe delivers that perfect balance of richness and fruitiness that defines Southern baking.
The Heart of Southern Baking: Why This Pound Cake Shines
Pound cakes are a cornerstone of Southern hospitality, known for their dense, buttery texture and rich flavor. Clara's recipe takes this beloved classic a step further by incorporating two key ingredients: vibrant peaches and creamy buttermilk. Peaches, a beloved fruit of the South, infuse the cake with natural sweetness and a beautiful aroma, making each slice a delightful experience. You can learn more about the history and cultivation of peaches, a beloved fruit, on Wikipedia.
The buttermilk, on the other hand, is the secret to its incredible moisture and tender crumb. It works subtly to break down the gluten in the flour, resulting in a cake that’s never dry or crumbly. If you love fruit-infused desserts, you might also enjoy our Heavenly Honeycrisp Apple Cake: Your Ultimate Fall Dessert, which shares a similar comforting appeal.
The Magic of Buttermilk and Peaches
Using buttermilk in baking is a game-changer. Its slight acidity interacts with the baking soda, creating tiny air pockets that contribute to a lighter, more tender texture despite the cake’s traditional density. Combined with the natural moisture from the peaches, you get a cake that practically melts in your mouth.
Fresh peaches are always preferred, especially during peak season, but frozen or even well-drained canned peaches can be used with great success, making this a recipe you can enjoy year-round.
Essential Ingredients for Clara's Masterpiece
Gathering high-quality ingredients is the first step to a truly spectacular pound cake. Here’s what you’ll need to create Clara’s famous Southern Peach Buttermilk Pound Cake:
- 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, well-drained)
- 1 tablespoon flour (for coating peaches)
Tips for a Perfectly Moist Pound Cake
Even seasoned bakers can benefit from a few tried-and-true tips when it comes to pound cake. Follow these suggestions to ensure your cake turns out moist, flavorful, and picture-perfect every time:
- Room Temperature is Key: Ensure your butter and eggs are at room temperature. This helps them emulsify properly with the sugar, creating a smooth batter that incorporates air evenly.
- Cream Thoroughly: Don't rush creaming the butter and sugar. Beat them together until light and fluffy (4-5 minutes) to incorporate enough air for a tender crumb.
- Don't Overmix: Once you add the flour, mix only until just combined. Overmixing develops gluten, leading to a tough, dense cake.
- Coat Your Peaches: Tossing chopped peaches with a tablespoon of flour before adding them to the batter helps prevent them from sinking to the bottom during baking.
- Grease Your Pan Generously: Bundt pans, especially intricate ones, need to be buttered thoroughly and then floured. Get into all the crevices to ensure a clean release.
- Cool in the Pan: Let the cake cool in the Bundt pan for about 20 minutes after removing it from the oven. This allows it to set and firm up before you invert it onto a wire rack to cool completely.
Step-by-Step: How to Bake Your Southern Peach Buttermilk Pound Cake
With your ingredients prepped and tips in mind, you’re ready to start baking this delightful cake. Follow these instructions carefully for the best results.
Serving Suggestions & Enjoying Your Creation
Clara's Southern Peach Buttermilk Pound Cake is absolutely divine on its own, but a few simple additions can elevate it further. A dusting of powdered sugar is a classic touch, or you can serve it with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. For a truly Southern experience, pair it with a tall glass of iced tea or a refreshing fruit salad.
This cake is incredibly versatile and makes a wonderful dessert for family dinners, picnics, or special occasions. If you’re looking for another easy yet impressive cake, consider trying our Juicy Pineapple Heaven Cake: Your Easiest Tropical Dessert!
Storage Tips for Lasting Freshness
To keep your Southern Peach Buttermilk Pound Cake fresh and delicious for as long as possible, proper storage is essential. Once completely cooled, store the cake in an airtight container at room temperature for up to three days. For extended freshness, it can be refrigerated for up to a week. If you’re planning ahead, slices can be individually wrapped in plastic and then foil, and frozen for up to two months. Thaw in the refrigerator overnight or gently warm in the microwave for a quick treat.
Enjoy the rich, peachy goodness of this traditional Southern dessert – a true taste of comfort and home.
FAQs
How can I ensure my pound cake doesn't stick to the Bundt pan?
To prevent sticking, generously grease your Bundt pan with softened butter or a baking spray containing flour. Ensure all nooks and crannies are coated, then dust lightly with flour, tapping out any excess. This creates a non-stick barrier for easy release.
What's the best way to store leftover peach buttermilk pound cake?
Store the cooled pound cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or wrap individual slices tightly in plastic wrap and then foil to freeze for up to 2 months. Thaw in the refrigerator before serving.
Can I use frozen peaches for this recipe?
Yes, frozen peaches work perfectly! Just make sure they are thawed and thoroughly drained before chopping and tossing with the tablespoon of flour. This prevents excess moisture from making the cake soggy.
Why is buttermilk important in this pound cake recipe?
Buttermilk adds a wonderful tang and incredible moisture to the cake, contributing to its tender crumb. Its acidity also reacts with baking soda to provide a slight lift, resulting in a perfectly dense yet soft texture.
Southern Peach Buttermilk Pound Cake
- Total Time: 1 hour 25 minutes
- Yield: 12-16 servings 1x
- Diet: Vegetarian
Description
This moist and flavorful pound cake combines the sweetness of fresh peaches with the tangy richness of buttermilk, creating a delightful Southern dessert that's perfect for any occasion.
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, well-drained)
1 tablespoon flour (for coating peaches)
Instructions
Step 1: Preheat your oven to 325°F (160°C). Generously grease and flour a 10-12 cup Bundt pan, ensuring all crevices are coated.
Step 2: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer for 4-5 minutes until light and fluffy.
Step 3: Add the large eggs one at a time, beating well after each addition until fully incorporated.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: In another small bowl, combine the buttermilk, vanilla extract, and almond extract.
Step 6: Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
Step 7: In a small bowl, toss the peeled and chopped peaches with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake.
Step 8: Gently fold the floured peaches into the cake batter using a rubber spatula.
Step 9: Pour the batter evenly into the prepared Bundt pan.
Step 10: Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs clinging to it.
Step 11: Let the cake cool in the Bundt pan on a wire rack for 20 minutes. This allows it to firm up before inverting.
Step 12: Carefully invert the cake onto the wire rack to cool completely before slicing and serving. Enjoy!
Notes
For best results, ensure all cold ingredients like butter and eggs are at room temperature before starting. This helps create a smooth, emulsified batter.
- Prep Time: 25 minutes
- Cook Time: 60-75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 35g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
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