Peach Buttermilk Cake (Printable Version)
Juicy peach cake with tangy buttermilk.
# What You'll Need:
01 -
1 cup soft butter, not salted
02 -
2 cups white sugar
03 -
4 big eggs
04 -
3 cups regular flour
05 -
1 tsp baking soda
06 -
½ tsp salt
07 -
1 cup buttermilk
08 -
1 tsp vanilla extract
09 -
½ tsp almond extract
10 -
2 cups chopped, peeled peaches (grab fresh, canned, or frozen)
# Step-by-Step Guide:
01 -
Get your oven hot at 325°F. Butter and dust a bundt pan with flour.
02 -
Beat butter and sugar together till light and puffy.
03 -
Put eggs in one by one and mix until they're all blended.
04 -
Whisk flour, baking soda, and salt in another bowl.
05 -
Switch between adding the flour mix and buttermilk to your butter blend, starting and finishing with the flour stuff.
06 -
Mix in the vanilla and almond extracts.
07 -
Roll peaches in 1 tablespoon flour and gently stir into your batter.
08 -
Dump the batter into your ready pan and bake about 70-80 minutes, until you can stick a toothpick in the middle and it comes out clean.
09 -
Let the cake sit in the pan for 20 minutes, then flip onto a wire rack to cool all the way.
# Additional Notes:
01 -
Room temp stuff makes your cake turn out way better.
02 -
Coating peaches with a bit of flour keeps them from dropping to the bottom.
03 -
You can add a sweet topping or crumbly layer if you want more flavor.