Description
This Irresistible Summer Peach Cake is a moist, golden loaf infused with juicy peaches and topped with a sweet glaze. Perfect for brunch, dessert, or any summer gathering, this peach loaf combines freshness with indulgence in every slice.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup sour cream (or plain Greek yogurt)
- 1 ½ cups fresh peaches, peeled and diced
- 2 tbsp flour (for tossing peaches)
Glaze:
- 1 cup powdered sugar
- 2–3 tbsp peach juice or milk
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Stir in sour cream until smooth, then fold in dry ingredients.
- Toss peaches with 2 tbsp flour, then fold gently into batter.
- Pour batter into loaf pan and smooth top.
- Bake 50–55 minutes, until a toothpick comes out clean.
- Cool 10 minutes in pan, then transfer to rack.
- Mix powdered sugar with peach juice or milk. Drizzle over cooled cake.
Notes
- Tossing peaches in flour prevents sinking.
- Add cinnamon or nutmeg for a warm twist.
- Use canned or frozen peaches (well-drained) if fresh aren’t available.
- Freeze individual slices for a ready-to-enjoy treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg