Description
A delightful pound cake infused with juicy peaches and warm cinnamon, perfect for family gatherings and summer celebrations.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 cups fresh peaches, peeled and sliced
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring every nook is coated to prevent sticking.
- Creaming together the softened butter and granulated sugar until the mixture is smooth and fluffy, achieving a pale yellow color.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Whisk together the all-purpose flour, baking powder, and salt in another bowl. Gradually add this mixture to the creamed butter and sugar, alternating with the buttermilk. Mix until just combined.
- In a separate bowl, gently toss the sliced peaches with cinnamon and brown sugar.
- Pour half of the prepared batter into the bottom of the greased bundt pan. Spread the peach mixture evenly over this layer and then pour the remaining batter on top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Allow the cake to cool in the pan for 15 minutes before gently removing it. Let it cool completely on a wire rack before slicing.
Notes
For a stunning presentation, dust with powdered sugar. Pair with vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg