Description

This Peach Buttermilk Cake is a tender, moist bundt cake bursting with juicy peaches and a subtle hint of almond. Perfect for summer gatherings, brunches, or a sweet afternoon treat, this Southern-style dessert is rich, flavorful, and easy to bake with fresh, canned, or frozen peaches. Keywords: Peach Buttermilk Cake, bundt cake, peach dessert, Southern cake recipe, fruit buttermilk cake.

Ingredients

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

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Instructions

Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
Cream butter and sugar together until light and fluffy (3–5 minutes).
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking soda, and salt.
With mixer on low, alternate adding flour mixture and buttermilk, starting and ending with dry ingredients. Mix just until combined.
Stir in vanilla and almond extracts.
Lightly coat chopped peaches in flour, then fold into the batter.
Pour batter into prepared bundt pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.

Notes

For extra flavor, use ripe, in-season peaches.
Frozen peaches should be thawed and drained; canned peaches should be well-drained.
Optional: Dust with powdered sugar or glaze once fully cooled.