Description
A moist and tender cake bursting with summer peaches and buttermilk tang. Perfect for casual gatherings or family desserts, with a sweet glaze and comforting aroma.
Ingredients
4 ½ cups all-purpose flour
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
4–5 fresh peaches, peeled and chopped (about 4 cups)
1 teaspoon vanilla extract
Glaze: 1 cup powdered sugar, 2–3 tablespoons peach juice or buttermilk
Instructions
Preheat oven to 350°F (175°C) and grease a 9-inch loaf pan.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in baking powder, salt, and vanilla.
Alternate adding flour and buttermilk to the batter, beginning and ending with flour, mixing until combined.
Gently fold in chopped peaches.
Pour batter into the prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes, then turn out onto a wire rack.
For the glaze: Whisk powdered sugar with peach juice until smooth. Drizzle over cooled cake.
Notes
Use fresh peaches for best flavor; canned (drained) can be substituted.
Buttermilk substitute: mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for 5 days.
- Prep Time: 25
- Cook Time: 80
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American