Cakes/ Quick Bread

Peach Cobbler Loaf Cake

Peach Cobbler Loaf CakeFor me, there’s not much that says “summer” more than peaches. Peach Cobbler Loaf CakeWhen I was growing up, we would go visit my grandma every summer. And every summer she would have homemade peach jam waiting for us. Peach Cobbler Loaf Cake RecipeMy grandma is an amazing cook. She can take a little of this and a little of that and turn it into the best thing you’ve ever eaten. Peach Cobbler Loaf Cake I’ve never been able to replicate her peach jam, so I have to stick with things like this Peach Cobbler Loaf Cake to get my peach fix.

This cake is a tender, soft vanilla cake that has pieces of fresh peach throughout. It’s topped with a sweet, brown sugar crumble topping and a drizzle of icing. This Peach Cobbler Loaf Cake would be equally at home for breakfast (coffee cake!) or for dessert. No matter when you enjoy it, this cake is a great way to enjoy a little bit of summery goodness!

Peach Cobbler Loaf Cake

Cook Time 50 minutes
Total Time 50 minutes
Servings 12


Crumb Topping

  • 1 c . all-purpose flour
  • 1/3 c . brown sugar packed
  • 1/3 c . granulated sugar
  • 1 tsp ½ . ground cinnamon
  • 1/4 nutmeg
  • 6 T . butter melted


  • 2 c . all-purpose flour
  • 1 tsp ?2 . baking soda
  • 1 tsp ?2 . baking powder
  • 1 tsp ?2 . salt
  • 1/3 c . vegetable oil
  • 1/4 c . low-fat sour cream
  • 1/4 c . buttermilk
  • 3/4 c . granulated sugar
  • 2 large eggs
  • 1 tsp . vanilla extract
  • 1 fresh peach diced


  • 1 c . powdered sugar
  • 2-3 T . milk


  1. Preheat oven to 325 F. Grease a 9x5-inch loaf pan; set aside.
  2. In a medium bowl, stir flour, sugars, cinnamon, and nutmeg together.
  3. Pour in melted butter, and stir to combine. Set aside.
  4. In a separate medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  5. In a large bowl, whisk vegetable oil, sour cream, buttermilk, and sugar together until combined.
  6. Whisk in eggs and vanilla extract until well-combined.
  7. Whisk in dry ingredients until combined.
  8. Fold in diced peach.
  9. Pour batter into prepared pan.
  10. Top with crumb mixture.
  11. Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean.
  12. If topping begins to get too brown, tent with aluminum foil.
  13. Let loaf cool in pan for 10 minutes.
  14. Remove cake to wire cooling rack.
  15. Whisk powdered sugar and 2 tablespoons milk together.
  16. Add in additional milk as needed to get thick but pourable consistency.
  17. Drizzle icing over the top of cooled bread.
  18. Let icing set before slicing.

Looking for more delicious peach recipes? Check these out! 

Peaches HERO

Grilled BBQ Pulled Pork & Peach Pizza from Bread Booze Bacon

Peach Bourbon Arnold Palmer from Kleinworth & Co.

Peach Margarita Sorbet from Cooking with Curls

Peach Rose Tarts from Home.Made.Interest.

Raspberry & Peach Cobbler from Sugar & Soul

Light Peach & Berry Tart from The Creative Bite

Peach Vanilla Jam from Celebrating Sweets

Sparkling Peach Cucumber Lemonade from Life is but a Dish

Grilled Peach Bellini from Nomageddon

Peach Shinesicles from Frugal Foodie Mama

Easy Peach Cobbler from Julie’s Eats & Treats

Peach Ice Cream from Liz on Call

Peach Sangria from Around My Family Table

Grilled Peach Panzanella Salad from A Simple Pantry

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1 Comment

  • Reply
    Pat Marrion
    July 14, 2016 at 3:17 pm

    Do you think this would work with other fruit–blueberries come to mind, I have a lot right now.

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