Southern Peach Pound Cake

A Slice of Southern Summers
Imagine the golden glow of a late afternoon sun, the hum of cicadas in the distance, and the scent of ripe peaches mingling with vanilla and almond as they bake into a tender, buttery cake. This Southern Peach Pound Cake is more than dessert—it’s a love letter to summer’s sweetest moments. Infused with tangy buttermilk for richness, studded with juicy peaches, and kissed by the warmth of vanilla-almond flavor, this bundt cake is a Southern classic reimagined for modern kitchens. Whether served at a backyard gathering or savored with a cup of sweet tea on a lazy afternoon, it’s a recipe that turns simple ingredients into pure nostalgia.

For the Cake:

What You’ll Need
Serves 12
(Prep Time: 25 mins | Bake Time: 70–80 mins)

1 cup (2 sticks) unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1 tsp baking soda
½ tsp fine sea salt
1 cup buttermilk, room temperature
1 tsp pure vanilla extract
½ tsp pure almond extract
2 cups peeled, chopped peaches (fresh, canned [drained], or frozen [thawed])

Optional Toppings:

Simple glaze (whisk powdered sugar with milk/cream)
Cinnamon-streusel crumble (mix flour, brown sugar, cinnamon, and butter)

Step-by-Step Instructions
1. Prep & Preheat
Preheat oven to 325°F (165°C). Grease and flour a 10–12 cup bundt pan, tapping out excess flour for a smooth finish.

2. Cream Butter & Sugar
In a large bowl, beat butter and sugar on medium speed until light and fluffy (3–4 minutes). Scrape down the bowl as needed.

3. Add Eggs
Crack in eggs, one at a time, beating well after each addition until fully incorporated.

4. Mix Dry Ingredients
In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture, alternating with buttermilk. Begin and end with flour to prevent curdling. Mix on low until just combined.

5. Boost the Flavor
Stir in vanilla and almond extract until aromatic.

6. Prep the Peaches
Toss peaches in 1 tbsp flour (this prevents sinking!) and gently fold into the batter.

7. Bake to Perfection
Pour batter into the prepared pan. Bake for 70–80 minutes, or until a toothpick inserted near the center comes out clean.

8. Cool & Invert
Let cool in the pan for 20 minutes, then carefully invert onto a wire rack. Cool completely before glazing or serving.

Tips for Success
✨ Room Temperature Rules: Ensure butter, eggs, and buttermilk are at room temp for a silky, lump-free batter.
🍑 Peach Prep: For fresh peaches, blanch in boiling water for 30 seconds, then ice-water bath to slip off skins easily.
🔥 Don’t Rush Cooling: Letting the cake rest in the pan helps it set, preventing collapse when inverted.
🍰 Storage: Wrap tightly in plastic wrap; store at room temp for 2 days or refrigerate for 5 days. Freezes well for up to 3 months.

Serving Suggestions
🌞 Classic Southern Style: Dust with powdered sugar or drizzle with a simple glaze.
🍨 Ice Cream Lover’s Dream: Pair warm slices with vanilla bean ice cream for a decadent twist.
🧺 Potluck Perfect: Serve alongside lemonade or iced tea at picnics, church suppers, or summer parties.

Final Thoughts
This Southern Peach Pound Cake is the ultimate celebration of summer’s bounty. With its moist crumb, vibrant fruitiness, and comforting aroma, it’s a recipe that bridges generations—perfect for passing down or savoring solo. Whether you’re a seasoned baker or a curious novice, this cake promises to become a staple in your dessert repertoire.

Your Turn! How will you enjoy your slice? Share your favorite pairings or family twists below! 🍰✨

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