• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I Heart Eating
  • Home
  • About
    • Contact
      • Work with Me
    • Rules and Disclosures
  • Recipes
  • Subscribe
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Cakes » Peach Cobbler Loaf Cake

    Peach Cobbler Loaf Cake

    Published: Jul 11, 2016 · Modified: Mar 25, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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 Recipe

    Peach Cobbler Loaf Cake

    Peach cobbler loaf cake
    5 from 2 votes
    Print Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 15 minutes
    Servings: 12 servings
    Calories: 375kcal
    Author: Kate @ I Heart Eating

    Ingredients

    Crumb Topping

    • 1 cup all-purpose flour
    • â…“ cup brown sugar packed
    • â…“ cup granulated sugar
    • 1 ½ teaspoons ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 6 tablespoons butter melted

    Cake

    • 2 cup all-purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 teaspoon salt
    • â…“ cup vegetable oil
    • ¼ cup low-fat sour cream
    • ¼ cup buttermilk
    • ¾ cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup diced fresh peach

    Icing

    • 1 cup powdered sugar
    • 2-3 tablespoons milk

    Instructions

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

    Notes

    *Nutrition values are estimates.

    Nutrition

    Serving: 1piece | Calories: 375kcal | Carbohydrates: 60g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 312mg | Potassium: 114mg | Fiber: 1g | Sugar: 35g | Vitamin A: 275IU | Vitamin C: 0.8mg | Calcium: 41mg | Iron: 1.7mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    « No Bake Pistachio Bars
    Whipped Buttercream Frosting without Powdered Sugar »
    11.3K shares
    • Facebook
    • Email

    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. DEREK

      December 04, 2020 at 3:08 pm

      Kinda confused with the crumb typing so I flattens it out and played it on top, wasn't "crumbly" and hoping it's supposed to bake into crumble?

      Reply
      • Kate

        December 09, 2020 at 9:42 am

        Hi! The crumb topping is just sprinkled over the top.

        Reply
    2. Shree

      August 06, 2020 at 10:33 am

      Hello!

      Love the sound of this recipe and I want to try it this evening. Do canned peaches work?

      Reply
      • Kate

        August 06, 2020 at 3:05 pm

        Hi! I've never used canned peaches in this recipe, but I would guess that they would work out well.

        Reply
    3. janet

      July 14, 2020 at 11:07 pm

      Should the peach be peeled?

      Reply
      • Kate

        July 17, 2020 at 9:14 am

        I don't peel my peaches, but you can peel them if you prefer.

        Reply
    4. Marie

      June 25, 2020 at 6:35 pm

      5 stars
      So good!!! I threw in a bit more fruit which I do to every recipe. It was great for breakfast and dessert.

      Reply
    5. Linda Chronister

      May 24, 2018 at 10:26 am

      What are the "?"s mean in the measurements in the recipe? and the '2's afterwards? :(

      Reply
      • Kate

        May 24, 2018 at 10:40 am

        Sorry about that! There was a glitch that changed the formatting on the recipe card, but I've fixed it now. If you have any other questions, please let me know!

        Reply
    6. Pat Marrion

      July 14, 2016 at 3:17 pm

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

      Reply
      • Kate

        March 25, 2019 at 9:27 pm

        I do! I think blueberries, apples, etc., could work in this recipe.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

    More about me →

    Summer Favorites

    • Zucchini Bread
    • Pesto Tortellini Pasta Salad
    • Pasta Salad Recipe
    • Homemade Funnel Cake
    • Golden Graham S'mores
    • Broccoli Salad

    Popular Posts

    • Easiest Chocolate Chip Cookie Recipe
    • Brownie Cookie Recipe
    • Whipped Buttercream Frosting without Powdered Sugar
    • Maple Brown Sugar Oatmeal Muffins

    Subscribe via email

    to stay in the loop on new posts!

    Footer

    As Featured In

    ↑ back to top

    About

    • Privacy Policy
    • Legal
    • Rules and Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me
    • Press

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 I Heart Eating

    11.3K shares