Description
This Refreshing Strawberry Peach Loaf Cake is a delightful summer treat combining juicy fresh strawberries and peaches in a moist, fluffy quick bread. Perfect for breakfast, snacks, or dessert, this cake features a tender crumb with a hint of vanilla and a light optional glaze for extra sweetness. It’s simple to prepare, baked to golden perfection, and ideal for any occasion that calls for a fruity, homemade baked good.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon flour (for tossing fruit)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup plain Greek yogurt or sour cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
Fruit
- 1/2 cup diced fresh strawberries
- 1/2 cup diced fresh peaches (peeled)
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons peach juice or milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes, which helps incorporate air into the batter for a tender crumb.
- Add Eggs and Dairy: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Then mix in the Greek yogurt (or sour cream), milk, and vanilla extract until the batter is smooth and homogeneous.
- Combine Dry Ingredients with Wet: Gradually add the dry flour mixture into the wet ingredients, stirring gently just until combined to avoid overmixing, which can result in a tough loaf.
- Prepare the Fruit: In a small bowl, toss the diced fresh strawberries and peaches with 1 tablespoon of flour. This coating prevents the fruit from sinking to the bottom during baking.
- Fold Fruit into Batter: Gently fold the floured fruit into the batter with a spatula, being careful not to overmix to maintain a fluffy texture.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Cooling helps set the texture and makes slicing easier.
- Prepare Optional Glaze: Whisk together the powdered sugar with peach juice or milk until smooth. Drizzle the glaze over the cooled loaf before serving for an extra touch of sweetness and shine.
Notes
- Frozen fruit can be used instead of fresh, but make sure to thaw and drain well before mixing to avoid excess moisture affecting the batter.
- Add a pinch of cinnamon for a warm, spicy twist that complements the fruit beautifully.
- This loaf stores well in the refrigerator for up to 4 days when wrapped tightly or stored in an airtight container.
