Peach Buttermilk Pound Cake
Ingredients:
1 cup unsalted butter, softened
2 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 cups fresh or canned peaches, chopped and well-drained
2 tablespoons all-purpose flour (to coat peaches)
Optional Vanilla Glaze:
1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract
Directions:
Preheat oven to 325°F (163°C). Grease and flour a 10-cup Bundt or tube pan.
In a large mixing bowl, cream butter and sugar together until light and fluffy (3–4 minutes).
Add eggs one at a time, beating well after each. Mix in vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry mixture to the creamed mixture, alternating with buttermilk. Begin and end with flour.
Toss chopped peaches with 2 tablespoons of flour, then gently fold into the batter.
Pour batter into prepared pan, smoothing the top.
Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
Optional Glaze:
10. Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.
Prep Time: 20 minutes | Bake Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: 545 kcal | Servings: 12
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