Introduction
Southern Peach Buttermilk Pound Cake is the epitome of comfort baking—a rich, moist, and buttery dessert infused with the sweetness of ripe peaches and the subtle tang of buttermilk. This cake brings together the essence of Southern hospitality and tradition in every slice. Whether served at family gatherings, church potlucks, or afternoon teas, it’s a dessert that captures hearts with its charm and flavor.
Origin and Cultural Significance
Pound cake has deep roots in Southern culinary heritage, originally named for the pound of each main ingredient it contained. Buttermilk, often used in Southern cooking, adds tenderness and moisture. Peaches, the official fruit of Georgia, are a beloved seasonal ingredient across the South. Combining these elements in one dessert reflects a celebration of local produce and time-honored baking traditions, making this cake a true Southern classic.
Ingredients Quantity
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or canned peaches, diced and well-drained
Optional Additions
- 1/2 teaspoon ground cinnamon or nutmeg for warm spice notes
- 1/2 teaspoon almond extract for a more complex flavor
- Chopped pecans for texture
- A simple glaze made with powdered sugar and peach juice
Tips for Success
- Ensure butter and eggs are at room temperature for smoother mixing.
- Toss peach pieces lightly in flour before adding to the batter to prevent sinking.
- Do not overmix once flour is added; it can lead to a dense texture.
- Grease and flour the pan thoroughly to prevent sticking.
- Let the cake cool in the pan for 10–15 minutes before removing.
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 4–5 minutes.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with flour. Mix until just combined.
- Stir in vanilla extract and gently fold in diced peaches.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Optional: drizzle with glaze once fully cooled.
Description
This Southern Peach Buttermilk Pound Cake is dense yet tender, bursting with peach flavor and a moist crumb. The crust forms a slight golden crisp while the inside stays rich and buttery. Every bite offers a delightful balance of sweetness and tang, with juicy peach pieces adding bursts of fruity goodness.
Nutritional Information (Per slice, based on 12 servings)
- Calories: 370
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 95mg
- Sodium: 180mg
- Total Carbohydrates: 50g
- Sugars: 30g
- Protein: 5g
Conclusion
Southern Peach Buttermilk Pound Cake is a timeless dessert that feels both indulgent and homey. Its rich flavor, moist texture, and summery sweetness make it a standout at any table. Whether enjoyed plain or with a scoop of vanilla ice cream, it’s a satisfying slice of Southern tradition.
Recommendation
Use fresh, ripe peaches when in season for the best flavor. When out of season, canned or frozen peaches (well-drained) work perfectly. Serve it warm with a dollop of whipped cream or lightly toasted for breakfast with coffee.
Embracing Healthful Indulgence
While this cake is undeniably rich, it can be enjoyed as part of a balanced lifestyle. Opting for fresh peaches adds natural sweetness and vitamins, and using real ingredients like buttermilk and butter avoids artificial preservatives. Savoring a homemade treat made with care allows for a more mindful and joyful indulgence.