Peach Buttermilk Cake is a moist, flavorful dessert that blends the sweetness of ripe peaches with the tangy richness of buttermilk, all baked into a tender, golden bundt cake. This homestyle favorite is perfect for summer gatherings, brunches, or any occasion that calls for a comforting and elegant treat.

Why You’ll Love This Recipe

This cake combines the classic comfort of a bundt-style dessert with the bright, juicy flavor of peaches. Buttermilk adds a subtle tang and ensures a moist crumb, while a touch of almond extract enhances the fruit’s natural sweetness. It’s a versatile dessert that works beautifully with fresh, canned, or frozen peaches. Whether served plain, dusted with powdered sugar, or accompanied by whipped cream, this cake is sure to be a crowd-pleaser.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup unsalted butter (room temperature)
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups peeled, chopped peaches (fresh, canned, or frozen)

directions

Preheat the oven to 325°F (163°C). Grease and flour a bundt pan thoroughly.
In a large bowl, cream the butter and sugar together on medium speed until light and fluffy, about 3–5 minutes.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda, and salt.
With the mixer on low, alternately add the flour mixture and buttermilk to the creamed butter mixture, beginning and ending with the flour. Mix just until combined.
Stir in the vanilla and almond extracts.
Lightly toss the chopped peaches in a small amount of flour, then gently fold them into the batter.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely before serving.

Servings and timing

Servings: 12 servings
Prep Time: 20 minutes
Cooking Time: 75 minutes
Total Time: 1 hour 35 minutes
Calories: Approximately 420 kcal per serving

Variations

Glazed finish: Drizzle a vanilla or lemon glaze over the cooled cake for an elegant touch.
Spiced version: Add a teaspoon of ground cinnamon or nutmeg to the batter for a warm, spiced flavor.
Berry blend: Substitute half the peaches with blueberries or raspberries for a mixed fruit version.
Nutty twist: Fold in ½ cup of chopped pecans or walnuts along with the peaches.
Mini cakes: Bake in mini bundt pans or muffin tins for individual servings (adjust baking time accordingly).

storage/reheating

Store the Peach Buttermilk Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap the cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator. To reheat individual slices, microwave on low power for 10–15 seconds or warm in a low oven until just heated through.

FAQs

Can I use canned or frozen peaches instead of fresh?

Yes, both canned (drained well) and frozen (thawed and patted dry) peaches work well in this recipe.

Why do I need to coat the peaches in flour?

Flouring the peaches helps prevent them from sinking to the bottom of the cake during baking.

What can I substitute for buttermilk?

You can make a buttermilk substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 5–10 minutes.

Can I bake this cake in a different pan?

Yes, you can use a 9×13-inch pan or two 9-inch round pans, though baking times may vary.

How do I know when the cake is done?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done.

Can I freeze this cake?

Yes, wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months.

Does this cake need to be refrigerated?

It can stay at room temperature for 2 days, but refrigerating extends its shelf life and preserves moisture.

What is the purpose of almond extract?

Almond extract enhances the natural flavor of the peaches and adds a subtle nutty aroma.

Can I use self-rising flour?

Self-rising flour is not recommended here, as the recipe already includes leavening agents like baking soda and salt.

Can I add a glaze or frosting?

Yes, a simple powdered sugar glaze or cream cheese frosting can be added for extra sweetness and presentation.

Conclusion

Peach Buttermilk Cake is a delightful fusion of fresh fruit and classic cake elements, offering a moist crumb and rich flavor in every bite. Easy to prepare and versatile, it’s a dessert that shines at both casual and formal occasions. With its balance of textures and taste, it’s sure to become a seasonal favorite in any baker’s repertoire.