Peach Loaf Cake with Streusel Topping and Vanilla Glaze
A moist loaf cake studded with fresh summer peaches and topped with a sweet streusel and vanilla glaze. Enjoy with your morning coffee, afternoon tea or any time you slice it!
Servings: 12 slices
Equipment
- 9 x 5 loaf pan
Ingredients
Streusel Topping
- 2 tablespoons packed brown sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter cold and cubed
Loaf
- 2 cups all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg room temperature
- 3/4 cup granulated sugar
- 1/3 cup neutral flavored oil sunflower, avocado, vegetable or canola
- 1/2 cup sour cream or Greek yogurt, at room temperature
- 1/2 cup whole milk room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
Peach Layer
- 1 1/2 cups peeled, chopped peaches 3/4 inch dice, about 2 medium peaches
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Vanilla Glaze
- 3/4 cup confectioners’ sugar sifted to remove lumps
- 1 teaspoon pure vanilla extract
- 2 - 3 tablespoons milk
Instructions
- Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray or line with a parchment paper sling, spraying paper to keep paper in place.
Streusel Topping
- Make the streusel topping first. Mix the brown sugar, flour, and cinnamon together. Using a pastry cutter or fork, cut cold butter into the brown sugar mixture until pea-size crumbles form. Refrigerate or freeze until ready to use. The colder it is, the less likely it will melt into the batter and lose its crumbly texture.
Peaches
- Mix the peach layer ingredients together in small bowl; set aside.
Loaf
- In large bowl, whisk the flour, baking powder, baking soda, and salt together; set aside.
- In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in oil, sour cream, milk, vanilla extract, and almond extract.
- Pour the wet ingredients into the dry ingredients, stirring to combine; do not overmix.
- Pour/spread half of the batter into prepared loaf pan. Spoon/spread the peaches (and any juices) evenly on top. Pour/spread remaining batter evenly on top.
- Sprinkle streusel evenly on top of batter.
- Bake for 60-65 minutes, tenting loaf loosely during last 15 minutes of baking time to prevent over browning.
- Loaf is done when a toothpick inserted in the center comes out mostly clean with no raw batter; a few crumbs are okay.
- Cool bread completely in the pan set on a wire rack.
- Once completely cooled, drizzle with vanilla glaze if desired. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.
Vanilla Glaze
- Whisk together sugar, vanilla extract and milk, one tablespoon at a time, thinning to reach desired consistency. Drizzle over cooled loaf and allow to set before slicing.
Notes
- Allow loaf to cool completely before slicing to prevent it from falling apart.
- For accurate measuring of flour, fluff your flour from the canister or bag and then spoon into your measuring cup so it’s overflowing, then level off with the edge of a knife. Scooping flour directly from the bag or canister will yield a heavier cup and larger amount that can negatively affect your recipes.
- Baking times will vary depending on pans and your oven. Oven temperatures vary widely, depending on brand, age, whether electric or gas and it’s not unusual for an oven to run 25 - 50 degrees hotter or colder. Preheat your oven at least 20 minutes and know your oven and its hot spots. Use an inexpensive oven thermometer to monitor your oven’s temperature. Shield top of bread with foil to prevent overbrowning if needed for longer baking time.
- Freezing Instructions: Baked and cooled bread freezes well up to 3 months. Thaw at room temperature or in the refrigerator.
- Peaches: Cut peeled peaches into 3/4 inch chunks. Fresh peaches are best, but you can use frozen chopped peaches if desired. For best results, thaw peaches first and blot dry with paper towels. Feel free to substitute nectarines; do not use canned peaches as they are too wet.
- Sour Cream & Milk: Use a mix of sour cream (or yogurt) and whole milk for best flavor. Lower fat or nondairy milks work as a substitute for the 1/2 cup whole milk in a pinch.
- To make this gluten free, swap out all-purpose flour for King Arthur Gluten-Free Measure for Measure Flour. Ingredients that are naturally gluten-free, may come in contact with gluten during processing or packaging, so if you’re on a strict gluten-free diet, you’ll need to consider your other ingredients beyond your flour.