Peach Buttermilk Pound Cake (Print Version)
# Ingredients:
01 -
225 grams unsalted butter, at room temperature
02 -
400 grams granulated sugar
03 -
4 large eggs
04 -
375 grams all-purpose flour, divided
05 -
1 teaspoon baking soda
06 -
0.5 teaspoon salt
07 -
240 milliliters buttermilk
08 -
1 teaspoon vanilla extract
09 -
0.5 teaspoon almond extract
10 -
2 cups fresh peaches, peeled and chopped (about 300 grams)
11 -
1 tablespoon all-purpose flour (to coat peaches)
# Instructions:
01 -
Preheat oven to 165°C. Generously grease and flour a 10–12 cup Bundt pan.
02 -
In a large mixing bowl, combine room-temperature butter and sugar. Beat with an electric mixer on medium speed until mixture is light and fluffy, approximately 4–5 minutes.
03 -
Add eggs one at a time, mixing thoroughly after each addition to ensure a smooth and cohesive batter.
04 -
Whisk together 374 grams of all-purpose flour, baking soda, and salt in a separate bowl.
05 -
Add dry flour mixture to the creamed mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just incorporated and avoid overmixing.
06 -
Stir in the vanilla and almond extracts until distributed evenly.
07 -
Toss chopped peaches with 1 tablespoon of flour to prevent them from sinking to the bottom of the pan.
08 -
Gently fold floured peaches into the batter using a spatula, taking care not to overmix.
09 -
Transfer the batter to the prepared Bundt pan and spread it evenly.
10 -
Bake in the center of the oven for 70–80 minutes, or until a toothpick inserted into the center emerges clean.
11 -
Allow cake to cool in pan for 20 minutes; then invert onto a wire rack to cool completely before serving.
# Notes:
01 -
Ensure both butter and eggs are at room temperature to achieve a smooth, even-textured batter. Avoid overmixing once dry ingredients are added to maintain tenderness. For greater peach intensity, finish the cooled cake with a peach glaze.
02 -
Try substituting blueberries or raspberries for peaches or incorporate a streusel topping to add texture. Enhance aromatic complexity by opting for lemon or orange extract in place of almond.
03 -
For a gluten-free cake, replace all-purpose flour with your preferred gluten-free baking blend.