The Sweet Comfort of a Summer Peach Loaf Cake
There’s a certain magic that happens when summer’s ripest, most fragrant peaches meet the warm, buttery embrace of a classic loaf cake. This Peach Loaf Cake recipe is my love letter to those late afternoons where the sun is golden and the kitchen smells like pure happiness. I first baked this version for a family picnic, using a jar of peaches my grandmother had put up the previous fall. The result was a supremely moist, tender crumb studded with juicy, sweet peaches, all draped in a simple, shimmering glaze. It was an instant heirloom, a recipe passed around on smudged index cards and now, I’m so thrilled to share it with you.
Why You’ll Love This Peach Loaf Cake
Effortless Elegance: This cake is stunningly simple to make, requiring just one bowl and basic ingredients, yet it delivers a sophisticated flavor that feels special.
Unforgivably Moist and Tender: The combination of butter, milk, and the natural juices from the peaches creates an incredibly soft and moist crumb that stays that way for days.
A Taste of Sunshine Year-Round: While perfect for peak peach season, this recipe works beautifully with canned peaches, allowing you to capture that warm, sunny flavor any time of year.
The Ultimate Comfort Food: This Peach Loaf Cake is the perfect companion for your morning coffee, afternoon tea, or as a humble yet impressive dessert.
A Surprise Fan
I’ll never forget the time I brought this Peach Loaf Cake to a friend’s gathering. Her youngest son, a famously picky eater who turned his nose up at anything with visible fruit, watched me slice it with suspicion. Lured in by the sweet aroma, he finally agreed to a “tiny” piece. That tiny piece turned into a second, and then a third. His mother looked on in stunned silence; he had declared it “way better than cupcakes.” It’s now the only baked good he ever requests, proving that this cake has a certain magic that wins over even the toughest critics.
What Makes It Special
Canned Peaches: Using canned peaches (drained, of course) guarantees consistent sweetness and a soft, jammy texture that distributes perfectly throughout the batter without making it soggy. The reserved juice is the secret star of the simple glaze.
The Perfect Crumb: A balance of butter for richness and milk for tenderness creates a dense yet soft cake that is sturdy enough to hold the fruit without becoming heavy.
Simple Glaze: The two-ingredient glaze, made with either peach juice or milk, adds a final touch of sweetness and a beautiful, professional-looking finish that makes this humble loaf cake look bakery-worthy.
Making It Happen: Baking Your Peach Loaf Cake
Begin by preheating your oven to 350 degrees Fahrenheit and preparing your loaf pan. Giving it a good spray with non-stick cooking spray or lining it with parchment paper ensures your beautiful cake will release without a fight.
In a large mixing bowl, cream together the softened butter and granulated sugar. This is where you build the foundation of your cake. Use a hand mixer to beat them together until the mixture is pale, fluffy, and wonderfully creamy. This step incorporates air, promising a light texture. Next, beat in the eggs one at a time, followed by the vanilla extract, mixing just until each ingredient is combined. Be careful not to overmix at this stage.
In a separate small bowl, whisk together your dry ingredients: the all-purpose flour, baking powder, and salt. This ensures the leavening is evenly distributed for a uniform rise. Gradually add this dry mixture to your wet ingredients, pouring in the milk alongside it. Beat on low speed just until the flour disappears and a thick, luscious batter forms.
Now for the star of the show: the peaches. Using a spatula or a wooden spoon, gently fold the drained, chopped peaches into the batter. This gentle motion prevents the peaches from being crushed and keeps the batter from being overworked. Pour the finished batter into your prepared pan, smoothing the top with your spatula.
Slide the pan into your preheated oven and bake for 55 to 60 minutes. Your kitchen will begin to smell absolutely divine. The cake is done when it’s a beautiful golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. While it cools, whisk together the powdered sugar and peach juice (or milk) in a small bowl until you have a smooth, drizzle-able glaze. Once the cake is cool, drizzle the glaze artfully over the top, slice, and serve.
You Must Know
Properly Drain Peaches: After draining your canned peaches, pat them gently with a paper towel to remove any excess liquid. This prevents the batter from becoming too wet.
Don’t Overmix: Once you add the flour, mix only until just combined. Overmixing develops gluten, which can lead to a tough, dense cake.
Cool Completely Before Glazing: If you glaze the cake while it’s still warm, the icing will melt and slide right off. Patience is key for that perfect drizzle.
Serving Ideas
This Peach Loaf Cake is incredibly versatile. Enjoy a thick slice with a hot cup of coffee for breakfast or a mid-afternoon treat. For dessert, serve it slightly warmed with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A glass of sweet iced tea, a crisp Riesling, or even a dessert wine like Moscato d’Asti would be delightful drink pairings.
Make It Different
Spice It Up: Add a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for a warm, spiced flavor profile.
Nutty Crunch: Fold in half a cup of chopped pecans or walnuts along with the peaches for added texture.
Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour.
Dairy-Free: Use a plant-based butter stick and your favorite unsweetened non-dairy milk (like almond or oat milk).
Brown Sugar Twist: Replace half of the granulated sugar with light brown sugar for a deeper, caramel-like sweetness.
Storage and Reheating
Storage: Once glazed and cooled, store the cake in an airtight container at room temperature for up to 2 days. For longer storage (up to 5 days), keep it in the refrigerator.
Freezing: This cake freezes beautifully. Wrap the completely cooled, unglazed loaf tightly in plastic wrap and then in aluminum foil. Place it in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator and add the glaze just before serving.
Reheating: For that fresh-from-the-oven experience, warm individual slices in the microwave for 10-15 seconds or in a 350°F oven for 5-7 minutes.
Success Tips
Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before you begin. This allows them to emulsify better, creating a smoother, more uniform batter and a better rise.
Test for Doneness: Oven temperatures can vary. Start checking your cake at the 50-minute mark. The toothpick test is the most reliable indicator.
Peach Size: Chop your peaches into small, bite-sized pieces (about ½-inch chunks). This ensures every slice has plenty of peach and makes the cake easier to slice.
Frequently Asked Questions (FAQ)
Can I use fresh peaches instead of canned?
Absolutely! You will need about 3-4 medium fresh peaches. I highly recommend peeling them first for the best texture. Chop them and use them just as you would the canned peaches. Note that fresh peaches may make the batter a touch wetter.
My cake is browning too quickly on top but isn’t cooked in the middle. What should I do?
This is a common issue with loaf cakes. Simply tent a piece of aluminum foil loosely over the top of the loaf pan for the remaining baking time. This will shield the top from burning while allowing the center to finish cooking.
Why did my peaches all sink to the bottom?
Tossing your chopped peaches in a tablespoon of the measured flour before folding them into the batter can help. The light coating helps them “grip” the batter and suspend more evenly throughout the loaf.
Can I make this into muffins instead?
Yes, this batter adapts well to muffins. Divide the batter among a lined muffin tin and bake at 350°F for 20-25 minutes, or until a toothpick comes out clean.
My glaze is too thin/thick. How can I fix it?
If it’s too thin, add a bit more powdered sugar, a tablespoon at a time. If it’s too thick, add more liquid (juice or milk) a teaspoon at a time until you reach a drizzle-able consistency.
Recipe Card: Peach Loaf Cake
| Prep time: | 15 minutes |
|---|---|
| Cook time: | 60 minutes |
| Total time: | 1 hour 15 minutes |
| Category: | Dessert, Baking |
| Difficulty: | Easy |
| Cuisine: | American |
| Yield: | 1 loaf (10 slices) |
Ingredients
For the Cake:
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ cup milk
1 teaspoon vanilla extract
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)
For The Icing:
1 cup powdered sugar
3-4 teaspoons milk or reserved peach juice
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with non-stick cooking spray or line it with parchment paper.
In a large bowl, using a hand mixer, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract until just combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, pouring in the milk at the same time. Mix on low speed until just combined. Do not overmix.
Using a spatula, gently fold the chopped peaches into the batter until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
For the icing, whisk the powdered sugar with 3 teaspoons of peach juice or milk. Add more liquid as needed to reach a drizzling consistency.
Drizzle the icing over the completely cooled cake. Slice and serve.
Notes
Fresh, in-season peaches can also be used. It is recommended to peel them first.
Milk can be used in place of peach juice for the icing.
To freeze: Once completely cooled, wrap the unglazed cake tightly in plastic wrap and place it in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight and add the glaze before serving.
