Description
This Irresistible Summer Peach Cake is a moist, buttery loaf filled with juicy peaches and topped with a sweet vanilla glaze. Perfect for summer gatherings, brunch, or a cozy afternoon snack!
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream (or Greek yogurt)
- 2 cups fresh peaches (peeled and chopped)
For the Glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In another bowl, cream butter and sugar until light and fluffy.
- Add Eggs & Vanilla: Beat in eggs one at a time, then add vanilla extract.
- Combine Wet & Dry: Add dry ingredients alternately with sour cream. Mix until smooth.
- Add Peaches: Gently fold in chopped peaches.
- Bake: Pour batter into loaf pan. Bake for 55–60 minutes or until a toothpick comes out clean.
- Cool & Glaze: Let the cake cool, then drizzle with glaze before serving.
Notes
- For extra flavor, add a pinch of cinnamon to the batter.
- You can substitute sour cream with Greek yogurt for a lighter version.
- Store at room temperature for 2 days or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg