Why Make This Recipe
Peach loaf cake is a delightful treat that combines the sweetness of ripe peaches with a soft and tender cake. This recipe is perfect for a summer gathering, a cozy afternoon snack, or even a quick breakfast. The moist texture paired with a subtle peach flavor is sure to please anyone who takes a bite. Plus, it’s simple enough for anyone to make, even if you’re new to baking.
How to Make Peach Loaf Cake
Making a peach loaf cake is an easy process. You start by mixing your wet ingredients with the dry ingredients, then fold in the juicy peaches. With just a few steps and simple ingredients, you’ll have a delicious cake that can impress family and friends.
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 eggs
- ½ cup milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 cups canned peaches, drained and chopped (reserve the juice for the glaze)
- 1 cup powdered sugar
- 3-4 teaspoons milk or peach juice
Directions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9×5 loaf pan with non-stick cooking spray or line it with parchment paper.
- In a large bowl, add the softened butter and granulated sugar. Using a hand mixer, blend them until creamy.
- Add the eggs and vanilla to the mixture, mixing until just combined.
- In a small bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, pouring in the milk as you beat just until everything is combined.
- Using a spatula or wooden spoon, gently fold in the chopped peaches.
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
For the Icing
- In a small bowl, mix the powdered sugar with 3-4 teaspoons of milk or reserved peach juice until smooth. Drizzle over the cooled loaf cake.
How to Serve Peach Loaf Cake
Peach loaf cake is best enjoyed when it’s slightly warm or at room temperature. You can slice it and serve it plain, or add a dollop of whipped cream on top. It pairs wonderfully with a cup of tea or coffee.
How to Store Peach Loaf Cake
To store your peach loaf cake, keep it in an airtight container at room temperature for up to three days. If you’d like it to last longer, you can refrigerate it for about a week. You can also freeze individual slices, wrapping them tightly in plastic wrap, for up to three months. Just thaw before serving.
Tips to Make Peach Loaf Cake
- Make sure your butter is at room temperature for easy blending.
- Don’t skip the step of draining the peaches; too much moisture can make the cake dense.
- Feel free to add a sprinkle of cinnamon for an extra flavor boost.
Variation
You can easily change up this recipe by using different fruits such as pears or apples if peaches aren’t available. You could also add nuts for a crunchy texture.
FAQs
Can I use fresh peaches instead of canned?
Yes, you can use fresh peaches! Just peel and chop them into small pieces.
What can I substitute for the butter?
You can use margarine or coconut oil as a substitute for butter.
How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.
Peach Loaf Cake
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Make sure your butter is at room temperature for easy blending.
- 1 cup granulated sugar
- 2 pieces eggs
- ½ cup milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt Don’t skip the step of draining the peaches to avoid excess moisture.
- 3 cups canned peaches, drained and chopped Reserve the juice for the glaze.
Icing ingredients
- 1 cup powdered sugar
- 3-4 teaspoons milk or peach juice
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9x5 loaf pan with non-stick cooking spray or line it with parchment paper.
- In a large bowl, add the softened butter and granulated sugar. Using a hand mixer, blend them until creamy.
- Add the eggs and vanilla to the mixture, mixing until just combined.
- In a small bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, pouring in the milk as you beat just until everything is combined.
- Using a spatula or wooden spoon, gently fold in the chopped peaches.
Baking
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Icing
- In a small bowl, mix the powdered sugar with 3-4 teaspoons of milk or reserved peach juice until smooth. Drizzle over the cooled loaf cake.