Peach Buttermilk Pound Cake

Ingredients:

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 1/2 cups fresh peaches, diced
Powdered sugar for dusting (optional)

Instructions:

Preheat the oven to 325°F (165°C). Grease and flour a bundt pan.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture.
Gently fold in the diced peaches until evenly combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.

Prep Time: 20 minutes
Baking Time: 70 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 50 minutes
Calories: Approximately 420 per serving
Servings: 12