Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups fresh peaches, peeled and chopped (or canned/frozen)
- 1 tablespoon flour (for coating the peaches)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt pan thoroughly.
- Cream butter and sugar in a large bowl for 4–5 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined.
- Stir in vanilla and almond extracts.
- Toss chopped peaches with 1 tablespoon of flour, then gently fold into the batter.
- Pour batter into prepared bundt pan and bake for 70–80 minutes, or until a toothpick inserted comes out clean or with moist crumbs.
- Cool in the pan for 20 minutes, then invert onto a wire rack and cool completely before serving.
Notes
- Drizzle with a peach glaze for extra sweetness.
- Add chopped nuts like pecans or walnuts for crunch.
- Spice it up with a pinch of cinnamon or nutmeg.
- Use berries when peaches are out of season.
- Store at room temp for 3 days or refrigerate up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
