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Peach Cobbler Loaf Cake
Peach cobbler loaf cake
Course
Breakfast
Cuisine
American
Prep Time
25
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
15
minutes
minutes
Servings
12
servings
Calories
375
kcal
Author
Kate @ I Heart Eating
Ingredients
Crumb Topping
1
cup
all-purpose flour
1/3
cup
brown sugar
packed
1/3
cup
granulated sugar
1 ½
teaspoons
ground cinnamon
1/4
teaspoon
ground nutmeg
6
tablespoons
butter
melted
Cake
2
cup
all-purpose flour
1/2
teaspoon
baking soda
1/2
teaspoon
baking powder
1
teaspoon
salt
1/3
cup
vegetable oil
1/4
cup
low-fat sour cream
1/4
cup
buttermilk
3/4
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:
1
piece
|
Calories:
375
kcal
|
Carbohydrates:
60
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
9
g
|
Cholesterol:
44
mg
|
Sodium:
312
mg
|
Potassium:
114
mg
|
Fiber:
1
g
|
Sugar:
35
g
|
Vitamin A:
275
IU
|
Vitamin C:
0.8
mg
|
Calcium:
41
mg
|
Iron:
1.7
mg