What makes this Southern Peach Buttermilk Pound Cake so special? It’s unbelievably easy to make, requiring minimal steps and simple ingredients. The result is a pound cake that’s bursting with the natural sweetness of peaches and the subtle tang of buttermilk, creating a flavor profile that’s both comforting and irresistible. And the best part? You probably already have most of the ingredients in your pantry!
So, are you ready to bake a slice of Southern sunshine? Try this Southern Peach Buttermilk Pound Cake tonight—you won’t believe how simple it is to create such a delicious masterpiece!
Ingredients:
Here’s what you’ll need to create this Southern delight. Quality ingredients make all the difference, so try to source the best you can!
- (3 cups) all-purpose flour
- (1/2 teaspoon) baking soda
- (1/4 teaspoon) salt
- (1 cup) (2 sticks) unsalted butter, softened: Using softened butter is crucial for creating a smooth and creamy batter. If you forget to take the butter out ahead of time, you can soften it quickly by microwaving it in 5-second intervals, being careful not to melt it.
- (2 cups) granulated sugar: The amount of sugar may seem like a lot, but it’s essential for achieving the right texture and sweetness in a pound cake. Feel free to adjust it slightly to your preference, but keep in mind that it will affect the final result.
- (4) large eggs: Eggs provide structure and richness to the cake. Make sure they’re at room temperature for the best results.
- (1 teaspoon) vanilla extract: A good quality vanilla extract enhances the other flavors in the cake and adds a touch of warmth. You can also use vanilla bean paste for an even more intense vanilla flavor.
- (1 cup) buttermilk: Buttermilk adds a subtle tang and moisture to the cake, creating a tender crumb.
- (2 cups) peeled and chopped ripe peaches: Ripe, juicy peaches are the star of this cake. Choose peaches that are slightly soft to the touch and have a fragrant aroma. If you don’t have fresh peaches, you can use frozen peaches, but be sure to thaw and drain them well before adding them to the batter.
- (Optional) 1/4 cup peach schnapps or bourbon (for soaking peaches): Soaking the peaches in peach schnapps or bourbon adds an extra layer of flavor and helps to keep them moist during baking. This step is optional, but highly recommended!
- (Powdered sugar, for dusting): A dusting of powdered sugar adds a touch of elegance to the finished cake.
Tips:
- For extra richness, use European-style butter with a higher fat content. European butter often contains a higher percentage of butterfat compared to regular butter, resulting in a richer flavor and more tender crumb.
- If your peaches aren’t very sweet, toss them with a tablespoon of sugar and a squeeze of lemon juice before adding them to the batter. This will enhance their natural sweetness and prevent them from sinking to the bottom of the cake.
- For a nutty flavor, add 1/2 cup of chopped pecans or walnuts to the batter. Toasting the nuts before adding them will bring out their flavor even more.
- Salt is very important. A pinch of sea salt in the batter balances the sweetness of the cake and enhances the peach flavor. Don’t be afraid to experiment with different types of salt, such as kosher salt or Himalayan pink salt, to see how they affect the flavor of the cake.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling it with milk to the 1-cup line. Let it sit for 5 minutes before using. For more information on Buttermilk Health Benefits, feel free to check out this external resource.
Step-by-Step Instructions:
Follow these simple steps to bake your own Southern Peach Buttermilk Pound Cake. Don’t be intimidated by the length of the instructions—each step is straightforward and easy to follow.
- Preheat and Prep: Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan. This ensures the cake releases easily after baking. You can also line the bottom of the pan with parchment paper for extra insurance.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Whisking ensures even distribution of the leavening agents. This step is important for ensuring that the cake rises evenly and has a light and airy texture.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Creaming incorporates air into the batter, which is essential for a tender crumb. Don’t rush this step—the more air you incorporate, the lighter and more tender the cake will be.
- Add Eggs: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next to prevent the batter from curdling. If the batter looks curdled at any point, don’t worry—it will come together when you add the dry ingredients.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. Overmixing develops the gluten in the flour, which can make the cake dense and chewy.
- Fold in Peaches: Gently fold in the chopped peaches. If using, toss the peaches with peach schnapps or bourbon before folding them into the batter for an extra layer of flavor. Be careful not to overmix the batter at this point, as this can cause the peaches to sink to the bottom of the cake.
- Pour into Pan: Pour the batter into the prepared loaf pan and spread evenly. Use a spatula to smooth the top of the batter and ensure that it’s evenly distributed in the pan.
- Bake: Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on your oven, so start checking for doneness around 60 minutes. If the top of the cake is browning too quickly, you can tent it with foil to prevent it from burning.
- Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling the cake in the pan prevents it from sticking and allows it to firm up before you slice it.
- Dust: Dust the cooled cake with powdered sugar before serving. This adds a touch of sweetness and elegance to the finished cake. You can also drizzle it with a simple glaze made from powdered sugar and milk or lemon juice.
Serving Ideas:
This Southern Peach Buttermilk Pound Cake is incredibly versatile and can be enjoyed in so many ways. Its delicate balance of sweet peaches and tangy buttermilk makes it the perfect centerpiece for any occasion, from casual brunches to elegant desserts.
For a classic presentation, slice the cake and serve it alongside a dollop of freshly whipped cream. The light and airy texture of the cream complements the density of the cake beautifully, creating a delightful contrast in every bite. Garnish with a few extra slices of fresh peaches to enhance the visual appeal and reinforce the peach flavor. A sprinkle of chopped mint adds a pop of color and a refreshing aroma.
Another fantastic pairing is to serve the cake with a scoop of vanilla bean ice cream. The cold, creamy ice cream melts slightly as it sits atop the warm cake, creating a luscious sauce that enhances the flavors of both. Drizzle with a bit of honey or maple syrup for an extra touch of sweetness, and consider adding a sprinkle of toasted pecans or walnuts for added crunch and nutty flavor. Caramel sauce also complements pound cake well.
To elevate the presentation, arrange the cake slices artfully on a plate, fanning them out slightly to showcase their golden-brown crust and tender interior. A simple dusting of powdered sugar adds a touch of elegance, while a few strategically placed peach slices and sprigs of mint create a visually stunning dessert. Serve with a glass of sweet tea or a chilled glass of white wine for the ultimate Southern experience. If you enjoy Southern baking, you might find All about Southern Baking an interesting resource.
You can transform this Southern Peach Buttermilk Pound Cake into a more elaborate dessert by layering it with other complementary ingredients. Try creating a trifle by layering slices of cake with peach preserves, whipped cream, and crumbled gingersnap cookies. The combination of textures and flavors is simply divine. Or, use the cake as a base for a peach shortcake, topping it with macerated peaches and a generous dollop of whipped cream. The possibilities are endless!
FAQs:
Here are some frequently asked questions to help you bake the perfect Southern Peach Buttermilk Pound Cake.
Q: Can I use canned peaches instead of fresh peaches?
A: While fresh peaches are ideal for their flavor and texture, canned peaches can be used in a pinch. Be sure to drain them well and pat them dry before adding them to the batter to prevent the cake from becoming soggy. You may also want to reduce the amount of sugar in the recipe slightly, as canned peaches are often packed in syrup. Alternatively, The Nutritional Value of Peaches is also great.
Q: How do I prevent the peaches from sinking to the bottom of the cake?
A: To prevent the peaches from sinking, toss them with a tablespoon of flour or cornstarch before adding them to the batter. This will help them stay suspended throughout the cake. You can also try using slightly firmer peaches, as they are less likely to release moisture during baking.
Q: Can I freeze this cake?
A: Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in foil, or place it in an airtight container. It can be stored in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before serving. When thawing, leaving the cake wrapped prevents moisture loss.
Q: What can I use if I don’t have buttermilk?
A: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling it with milk to the 1-cup line. Let it sit for 5 minutes before using. Alternatively, you can use plain yogurt or sour cream thinned with a little milk.
Q: How do I store the leftover cake?
A: Store the leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To prevent it from drying out, you can wrap it tightly in plastic wrap or place it in a resealable bag. Adding a slice of bread to the container can also help maintain moisture.
Q: Can I add other fruits to this cake?
A: Absolutely! While this recipe is specifically for peach pound cake, you can easily adapt it to include other fruits such as blueberries, raspberries, or blackberries. Simply substitute the peaches with an equal amount of your favorite fruit, or use a combination of fruits for a mixed berry pound cake. When using frozen berries, do not thaw before incorporating into the batter.
Q: What is the best way to grease and flour the loaf pan?
A: The best way to grease and flour a loaf pan is to first grease it with butter or cooking spray, making sure to coat all surfaces evenly. Then, sprinkle about a tablespoon of flour into the pan and shake it around to coat the bottom and sides. Tap out any excess flour. This will prevent the cake from sticking to the pan and ensure that it releases cleanly after baking. For extra insurance, use baking spray that contains flour.
Conclusion:
This Southern Peach Buttermilk Pound Cake is a delightful ode to Southern baking, bringing together the sweetness of ripe peaches and the subtle tang of buttermilk in perfect harmony. It’s a simple yet elegant dessert that’s perfect for any occasion, from casual gatherings to special celebrations. The ease of preparation and the incredible flavor make it a recipe you’ll want to make again and again.
Pro Tip: For an extra layer of flavor, consider soaking the peaches in a bit of peach schnapps or bourbon before adding them to the batter. This adds a subtle warmth and depth of flavor that complements the sweetness of the peaches beautifully.
Variations:
- Spiced Peach Pound Cake: Add 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the dry ingredients for a warm, spiced twist. You can also add a pinch of ground cloves or allspice for a more complex flavor profile.
- Peach Pecan Pound Cake: Add 1/2 cup of chopped pecans to the batter for added crunch and nutty flavor. Toast the pecans before adding them for an even more intense flavor. You can also drizzle the finished cake with a pecan praline sauce for an extra touch of decadence.
Whether you’re a seasoned baker or just starting out, this Southern Peach Buttermilk Pound Cake is sure to impress. Its tender crumb, moist texture, and irresistible flavor make it a crowd-pleasing dessert that everyone will love. Serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or simply on its own with a dusting of powdered sugar. No matter how you choose to enjoy it, this cake is a true taste of Southern comfort. And if you’re looking for other delicious recipes, you might enjoy these Peanut Butter Cup Cheesecake Brownies or this Pineapple Juice Cake Recipe. These recipes offer a delightful change of pace while still delivering that homemade goodness you crave.
