Description
A moist, buttery Southern classic made with sweet peaches and tangy buttermilk. Perfect for summer gatherings or year-round indulgence.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups peeled and chopped fresh peaches
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla and almond extracts.
- In a separate bowl, whisk flour, baking soda, and salt.
- Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour.
- Gently fold in chopped peaches until evenly distributed.
- Pour batter into prepared pan and smooth the top.
- Bake 70–80 minutes, or until a toothpick inserted comes out clean.
- Cool 15 minutes in the pan, then invert onto a wire rack to cool completely.
Notes
Serve with powdered sugar, a drizzle of glaze, or fresh whipped cream. Store covered at room temperature for up to 3 days or refrigerate up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American