Description
A tender and moist peach buttermilk pound cake, perfectly blending ripe peaches and tangy buttermilk for a delightful treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup diced peaches (fresh or canned)
- 1 teaspoon cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure your cake releases smoothly.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Add the flour mixture and buttermilk alternately to the butter mixture, starting and ending with flour.
- Fold in the diced peaches.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve with whipped cream, vanilla ice cream, or fresh fruit for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: peach pound cake, buttermilk cake, summer dessert